Cali Common BS 150
Saison
Type: All Grain Date: 11/12/2012
Batch Size (fermenter): 302.83 l Brewer: Ryan
Boil Size: 324.41 l Asst Brewer: Batch 42
Boil Time: 60 min Equipment: Brew Sculpture
End of Boil Volume 314.95 l Brewhouse Efficiency: 74.00 %
Final Bottling Volume: 302.83 l Est Mash Efficiency 74.0 %
Fermentation: Ale, White Labs Profile Monday brew Taste Rating(out of 50): 30.0
Taste Notes: WLP500. WLP565. WLP566. WLP568

Ingredients

Ingredients
Amt Name Type # %/IBU
39.01 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 71.7 %
6.35 kg Munich Malt (9.0 SRM) Grain 2 11.7 %
5.44 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 10.0 %
2.72 kg Red Wheat (2.3 SRM) Grain 4 5.0 %
0.91 kg Chocolate Malt (350.0 SRM) Grain 5 1.7 %
226.80 g Perle [8.00 %] - Boil 60.0 min Hop 6 17.0 IBUs
170.10 g Saaz [4.00 %] - Boil 30.0 min Hop 7 4.9 IBUs
226.80 g Cascade [5.50 %] - Boil 5.0 min Hop 8 2.3 IBUs

Beer Profile
Est Original Gravity: 10.000 Plato Measured Original Gravity: 13.967 Plato
Est Final Gravity: 2.262 Plato Measured Final Gravity: 2.564 Plato
Estimated Alcohol by Vol: 4.1 % Actual Alcohol by Vol: 6.2 %
Bitterness: 24.2 IBUs Calories: 533.3 kcal/l
Est Color: 11.1 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 54.43 kg
Sparge Water: 236.97 l Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C Tun Temperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 141.95 l of water at 71.9 C 65.6 C 60 min
Sparge Step: Fly sparge with 236.97 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 7.2 C Age for: 5.00 days
Fermentation: Ale, White Labs Profile Monday brew Storage Temperature: 2.2 C

Notes
The tasting showed the very poor clarity and low CO2 and poor head retention were visually unappealing to the tasters. The beers tasted too green with high acetaldehyde prevalent and a weak malt backbone and high astringency. The lager strains may need further conditioning.

The grist bill is to be adjusted from:
72% base to 73% base pale malt,
12% Munich to 8 % munich
10% Caramel 40L to 15% Caramel 40L
5% Red Wheat to 2% red wheat malt
It will remain 2% chocolate malt

The hop bill will reduce the amount of Cascade in the 3rd hop addition from 227 grams to 200 grams.

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