All Grain California Common homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Vienna - DE, Special Roast - US, Crystal 60L - CA, Biscuit Malt - BE, Pale Chocolate - UK, Northern Brewer Hops, White Labs San Francisco Lager WLP810 Homebrew Yeast, Yeast Nutrient.
Fermentables
77% - 2-Row - US
7.5
37
1
Mash
10% - Vienna - DE
1
37
4
Mash
5% - Special Roast - US
0.5
33
50
Mash
4% - Crystal 60L - CA
0.4
34
60
Mash
2% - Biscuit Malt - BE
0.2
36
23
Mash
2% - Pale Chocolate - UK
0.2
32
200
Mash
Hops
Northern Brewer
1.5
Pellet
Boil
47 min(s)
6
31.4
Northern Brewer
1.5
Pellet
Boil
9 min(s)
6
11.2
Northern Brewer
2
Pellet
Boil
2 min(s)
6
3.8
Yeast
White Labs San Francisco Lager WLP810
70%
Other Stuff
Yeast Nutrient
0.5
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Strike at 160.25F with 4.3 gallons water, 1.65qt/lb thickness
2.Batch sparge with 4.5 gallons of water
3.Batch sparge with 4.5 gallons of water
4.Add 1 Whirlfloc tab and 1 Tsp of Yeast Nutrient at 15 minutes
In my English Pint, this is the 34/70 version. Bottled on the 15th of May and in the fridge for about two weeks. It is pretty damn clear with a nice ruddy hue and a creamy ivory head that not only sticks around but laces wonderfully. There are no obvious fruit notes that I detect from this one, even fermented at a Hybrid temperature. One sip clarifies that this is a malt forward Common with balanced bitterness. I get a very enjoyable biscuit, brown bread crust and slight burnt brown sugar taste with a little earthiness from the hops. I reckon I will dry hop next time for some more aroma. Nice and dry, smooth and refreshing. Another fantastic brew but quite different from the S-23 version, dryer and less fruity.
In my Tulip glass, 70 days after bottling, S-23 Yeast version. Super clear now and a really beautiful colour, the off white head sticks it out well. This has been in the fridge for over two months. Hop aroma has faded but there is still an enjoyable although somewhat faint earthy, herbal/mint character from the NB hops.
Toasty brown bread, walnuts and pecans, caramel and some light chocolate mixed with mild fieldberry aromas. The fruit flavour seems like it has increased a bit but is still subdued by the smooth malty business. It is definitely bittersweet but extremely well balanced.
The body is medium-light, crisp and refreshing but also creamy and does not feel thin. A pleasant toasty malt and herbal hop bitterness leaves a finish on the tongue that makes me always desire another sip. This beer is a winner and I will keep working on it until it is a champion. I feel that it meets the BJCP category quite well and hopefully would be judged favourably.
In my Porter/Stout glass, 20 days after bottling.
Perhpas the prettiest beer I have brew thus far, it's got a creamy off white head that laces well on a gorgeous and clear burnt copper body. Notes of brown bread, light caramel, milk chocolate, ripe field berries and toasted nuts. There is a nice rustic and earthy bite, presumably from the Northern Brewer hops. For a beer under 5% (or even were it above) it has loads of flavour; the taste matches the aroma perfectly, toasty nutiness, light sweetness and a hint of fruitiness all blend well. I would be proud to show this beer off to other beer fans.
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