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19B1. California Common

173 calories 19 carbs
Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 173 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Monday August 28th 2017
1.052
1.015
4.79%
39.48
12.28
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 71.8%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 4%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L - (late addition) 34 40 4%
0.25 lb American - Victory0.25 lb Victory 34 28 2%
3 oz American - Chocolate3 oz Chocolate - (late addition) 29 350 1.5%
2.09 lb Rice Hulls2.09 lb Rice Hulls 0 0 16.7%
12.53 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.75 oz Northern Brewer0.75 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.97 27.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 15.19 36.4%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 1 min 1.32 36.4%
 
Mash Guidelines
Amount Description Type Temp Time
3.91 gal Single Infusion Infusion 152 °F 90 min
8.18 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
6.21 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5.91 g Gypsum Water Agt Mash 1 hr.
0.22 g Magnesium Chloride Water Agt Mash 1 hr.
22.47 ml Phosphoric acid Water Agt Mash 1 hr.
13.19 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 469 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Crystal Malt:
Add after mash-out, during vorlauf.

Chocolate Malt:
Add after mash-out, during vorlauf.

Raise temperature slowly to 66◦F over last 1/3 of fermentation.
Condition at least 4 weeks.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics.

Aroma:
Typically showcases rustic, traditional American hops (often with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops.

Appearance:
Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.

Flavor:
Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often woody, rustic, minty). Finish dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.

Mouthfeel:
Medium-bodied. Medium to medium-high carbonation.

Comments:
This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate, however.

History:
American West Coast original, brewed originally as Steam Beer in the Gold Rush era. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to ferment relatively clean beer at warmer temperatures. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.

Characteristic Ingredients:
Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt and/or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.

Style Comparison:
Superficially like an American Amber Ale, but with specific choices for malt and hopping – the hop flavor/aroma is traditional (not modern) American hops, malt flavors are more toasty, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.

Vital Statistics:
OG: 1.048 – 1.054
FG: 1.011 – 1.014
IBUs: 30 – 45
SRM: 10 – 14
ABV: 4.5 – 5.5%

Commercial Examples:
Anchor Steam, Flying Dog Old Scratch Amber Lager, Schlafly Pi Common, Steamworks Steam Engine Lager

Tags:
standard-strength, amber-color, bottom-fermented, north-America, traditional-style, amber-lager-family, bitter, hoppy

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  • Last Updated: 2019-10-29 21:11 UTC
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