Kalifornia – California Common

beckerwine

“Kalifornia”
California Common– 40 Point Score
Brewed by Bill Becker of Headrick, Oklahoma

Gold Medal at the 2016 Wizard of SAAZ competition
http://www.saazakron.com/WoS/

Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method, I recently added a single pump to help out.”

Homebrew Club: “Southwest Oklahoma Brewers Alliance or SOBA.”

Advice you would give to new competition brewers? “For California Commons, Northern Brewer Hops are the standard.”

Recipe for Kalifornia California Common

Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: White Labs WLP810
Original Gravity: 1.056
Final Gravity: 1.010
SRM: 14.4
Bitterness: 41 IBU’s
Boiling Time: 60 Minutes

Recipe Ingredients and Details

Crisp beer that allows the Northern Brewer Hops to come through nicely. I like to let this to lager for at least a month.

9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.5 %
1 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 2 11.4 %
14.1 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 6.7 %
7.2 oz Victory Malt (25.0 SRM) Grain 4 3.4 %
6.4 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 5 3.0 %
6.1 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 2.9 %
4.8 oz Caramel/Crystal Malt – 60L (60.0 SRM) Grain 7 2.3 %
2.0 oz Biscuit Malt (23.0 SRM) Grain 8 1.0 %
1.6 oz Chocolate Malt (200.0 SRM) Grain 9 0.8 %
0.50 oz Goldings, East Kent [4.80 %] – First Wort 60.0 min Hop 10 7.3 IBUs
1.00 oz Northern Brewer [7.00 %] – Boil 60.0 min Hop 11 21.3 IBUs
1.00 oz Northern Brewer [7.00 %] – Boil 15.0 min Hop 12 10.6 IBUs
1.00 oz Northern Brewer [7.00 %] – Boil 2.0 min Hop 13 1.8 IBUs
1.00 oz Northern Brewer [7.00 %] – Steep/Whirlpool 0.0 min Hop 14 0.0 IBUs
1.8 pkg San Francisco Lager (White Labs #WLP810) [35.49 ml] Yeast 15

Mash Process

Double infusion mash with mash out. 149F for 30 minutes, 158F for 30 minutes, and 168F for 15 minutes. My efficiency was 65% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor.

Fermentation Process

Start fermentation at 60F let rise to 68F over the course of a week and maintain 68F for 7 more days. Lager at 33F for one month.

Additional Notes

Created a 1 liter starter.

RO Water Treated with .5 TSP CACI2 AND .5 TSP CASO4 IN MASH