California Common again, but this time with homegrown hops!
Tag Archives: California Common
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
A Storm Brewing 