Tag Archives: California Common

AG#27 – Homegrown Steam

California Common again, but this time with homegrown hops!

 

 


AG7 – Steam Engineer

A rebrew of the California Common recipe.

Target Wort Volume Before Boil: 26.50 l
Target Wort Volume After Boil: 22.70 l
Target Volume Transferred: 20.80 l l
Target Volume At Pitching: 20.80 l l
Target Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.044 SG G
Target OG: 1.051 SG
Target FG: 1.016 SG

Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.666 kg 68.0 % 4.0 In Mash/Steeped
UK Munich Malt 0.768 kg 14.3 % 1.6 In Mash/Steeped
UK Medium Crystal 0.512 kg 9.5 % 11.3 In Mash/Steeped
Belgian Biscuit Malt 0.384 kg 7.1 % 3.1 In Mash/Steeped
UK Light Chocolate Malt 0.057 kg 1.1 % 5.3 In Mash/Steeped

Hops
Variety Alpha Amount IBU Form When
UK Northdown 8.7 % 23 g 27.1 Loose Whole Hops 60 Min From End
UK Northdown 8.7 % 31 g 9.6 Loose Whole Hops 15 Min From End
UK Northdown 8.7 % 31 g 6.1 Loose Whole Hops 1 Min From End

Yeast
White Labs WLP810-San Francisco Lager


AG3 – Bristol Steam

Selected Style and BJCP Guidelines

7B-Amber Hybrid Beer-California Common Beer

Minimum OG: 1.048 SG Maximum OG: 1.054 SG
Minimum FG: 1.011 SG Maximum FG: 1.014 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 10.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 27.50 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.051 SG
Expected FG: 1.015 SG Apparent Attenuation: 69.0 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Rager): 53.4 IBU Expected Color (using Morey): 13.1 SRM
BU:GU ratio: 1.05 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.600 kg 68.2 % 3.8 In Mash/Steeped
UK Munich Malt 0.750 kg 14.2 % 1.5 In Mash/Steeped
UK Medium Crystal 0.500 kg 9.5 % 10.5 In Mash/Steeped
Belgian Biscuit Malt 0.375 kg 7.1 % 2.9 In Mash/Steeped
UK Light Chocolate Malt 0.056 kg 1.1 % 4.9 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Northdown 7.5 % 45 g 43.8 Loose Whole Hops 60 Min From End
UK Northdown 7.5 % 28 g 7.3 Loose Whole Hops 15 Min From End
UK Northdown 7.5 % 14 g 2.3 Loose Whole Hops 1 Min From End
Other Ingredients
Ingredient Amount When
Yeast

Wyeast 2112-California Lager

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 20 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 206
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60

California Common – aka ‘Steam Beer’

California Common is a hybrid beer style, that has its origins on the west coast of the US in the late 19th century.  It’s peculiarity is that it’s a lager fermented at ale temperatures, supposedly stemming from a drive to meet demands for lagers from a Germanic migrant population, but without suitable means of refrigerating the fermenting beer to lager temperatures. Much more on its history can be found here.  The best known commercial example is Anchor Steam.

I’ve come up with a version of my own, which gives it a slight UK tweak through using challenger hops, rather than the more traditional Northern Brewer.  It should be interesting, and it’s probably a style that not many of my friends have been exposed to.

Bristol Steam

Selected Style and BJCP Guidelines

7B-Amber Hybrid Beer-California Common Beer

Minimum OG: 1.048 SG Maximum OG: 1.054 SG
Minimum FG: 1.011 SG Maximum FG: 1.014 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 10.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.00 l Wort Volume After Boil: 5.50 l
Volume Transferred: 5.50 l Water Added To Fermenter: 3.50 l
Volume At Pitching: 9.00 l Volume Of Finished Beer: 9.00 l
Expected Pre-Boil Gravity: 1.013 SG Expected OG: 1.052 SG
Expected FG: 1.014 SG Apparent Attenuation: 72.5 %
Expected ABV: 5.1 % Expected ABW: 4.0 %
Expected IBU (using Tinseth): 30.4 IBU Expected Color (using Morey): 13.5 SRM
BU:GU ratio: 0.58 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Medium Crystal 0.113 kg 7.0 % 6.3 In Mash/Steeped
UK Munich Malt 0.113 kg 7.0 % 0.6 In Mash/Steeped
Belgian Biscuit Malt 0.113 kg 7.0 % 2.3 In Mash/Steeped
UK Chocolate Malt 0.028 kg 1.7 % 11.7 In Mash/Steeped
Extract – Light Liquid Malt Extract 1.250 kg 77.3 % 3.9 Start Of Boil
Hops
Variety Alpha Amount IBU Form When
UK Challenger 6.5 % 21 g 27.1 Loose Whole Hops 60 Min From End
UK Challenger 6.5 % 7 g 3.3 Loose Whole Hops 10 Min From End

Other Ingredients
Ingredient Amount When
Whirlfloc Tablet 1 g In Boil
Yeast

DCL S-23-SafLager


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