I brewed a California Common this week (Tuesday, 12-26-2006) with ingredients I purchased from Northern Brewer (www.northernbrewer.com). I'm sure the ingredients are of high quality, but one of the issues I had was finding the information to setup a ProMash recipe. I ended up just guessing and adding ingredients that were similar and were already in the ProMash database. Below are my notes on the brew day. Not a bad brew day after it was all said and done. It was the first late afternoon brew I've ever done. I usually start around 9 or 10 in the morning mainly due to the mosquito factor here in the south. You're fine in the morning but after about 3pm they will eat you alive. Since it's officially winter here the "skeeters" are not an issue. It wasn't too cold either that day.

Brew Day Notes:
Grains milled @ 2:28pm
Water added to heat Mash Tun (1 Gallon) not boiling yet @ 2:28pm
Dough in water calculated to 2.92 Gallons at 167f 2:29pm
Water in Mash Tun boiling at 2:33pm
Ran water from HLT to MT to warm @ 2:34pm
Strike water heating up at 2:40pm
Strike water at 145f @ 3:00pm
Dough in @ 3:15pm, mash temp ~155f (digital thermometer said 150f, regular thermometer said 155f) I have reason to believe the digital is messed up, wire on probe has gotten wet before and it acts funny at times, will test later.
Prepared 4.38 gallons for sparge water 3:20pm
Forgot to add 5.2 mash stabilizer, added at 3:35pm
Sparge water at ~175f 4:14pm. Turning fire off HLT.
Vorlaf & First runnings begin at 4:16pm. Runnings clean from start, maybe first 1/2 cup w/ debris.
Wyeast smack pack not expanding much, smacked about an hour ago (forgot to log)
First runnings finished at 4:22pm
Started adding sparge water to MT 4:22pm
Sparge water added to MT 4:28pm (seemed like a lot of water, I think I've been doing two sparges in the past. We'll see if this makes any difference) Just over 1 gallon in boil kettle after first runnings.
Yeast pack still not expanding. 4:44pm
Began second runnings 4:45pm clean from start.
4:58 set boil kettle on burner, almost exactly 6 gallons in boil kettleBoil kettle @ 155f @ 5:07pm
Boil kettle only @ 165F at 5:16 so I turned up the burner a little.
Boil kettle @ 190f @ 5:25pm
Added 1/2 oz of NB hops 5:30pm
Added 2nd 1/2 oz of NB hops at 6:00pm
Boil kettle at 5 1/2 gallons 6:09pm
Added Irish Moss @ 6:12pm
Added IM chiller to boil kettle @ 6:13pm
Added 1oz of NB hops @ 6:28
Killed heat to boil kettle @ 6:29
Started IM chiller water @ 6:30
175f @ 6:38pm
150f @ 6:40pm
125f @ 6:48pm
110f @ 6:58pm
105f @ 7:03pm
100f @ 7:07pm
Poured wort into fermenter @ 7:10pm
Aerating wort @ 7:15pm
90f @ 7:18pm
Pitched yeast @ 80f @ 7:30pm
Sealed up fermenter and set in other room 7:31pm
Hydrometer sample says ~1.050
Clean up done @ 7:55pm
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I checked the fermenter yesterday and it was rocking. The temp in my fermentation room as been between 62f and 66f since this brew has been in there. I think it will be just fine, but we'll see in about another week.

Recipe used:
Northern Brewer California Common
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.048
Plato: 12.02
Anticipated SRM: 7.1
Anticipated IBU: 43.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
88.9 8.00 lbs. Pale Malt(2-row) America 1.036 2
11.1 1.00 lbs. Carastan Malt Great Britian 1.035 34

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Northern Brewer Pellet 9.60 23.6 60 min.
0.50 oz. Northern Brewer Pellet 9.60 12.1 30 min.
1.00 oz. Northern Brewer Pellet 9.60 7.9 1 min.

Yeast
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WYeast 2112 California Lager