California Common Beer Recipe

Welcome to the world of brewing with our California Common Beer recipe! This American-style amber ale showcases a clean, lager-like finish with delightful woody and minty hop aromas. Crafted with carefully selected ingredients and a touch of German Northern Brewer hops, this recipe delivers a balanced and flavorful experience. Follow our instructions and enjoy the process of creating your very own California Common Beer.

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California Common Beer

This is an American-style amber ale with a clean, lager- like finish. The woody, minty hop aromas and flavours come from the German Northern Brewer hops.

Prep Time1 hour hr

Cook Time1 hour hr 15 minutes mins

To Ferment28 days d

Course: Beer

Cuisine: Mixed Styles

Keyword: California Common Beer

Servings: 40 Pints

Calories: 150kcal

Author: Dan Smullen

Equipment

• 1 Mash tun
• 1 Brewing kettle or pot
• 1 Fermentation vessel (e.g., glass carboy or plastic fermenter)
• 1 Airlock or blow-off tube
• 1 Brewing thermometer
• 1 Brewing hydrometer
• 1 Brewing paddle or spoon
• 1 Wort chiller
• 1 Siphon or racking cane
• 1 Bottling or kegging equipment (bottles, caps, capper, or keg, CO2 system)
• 1 Sanitization supplies (e.g., sanitizing solution or cleaner)
• 1 Brewing burner or heat source
• 1 Brew kettle strainer or hop bag
• 1 Brewing scale or measuring cups
• 1 Priming sugar for bottling (if applicable)
• 1 Fermentation temperature control (e.g., fermentation chamber or temperature controller)

Ingredients

For the Mash – Liquor 13 Litres (23 Pints) – Mash Time 1 hr – Temperature 65°c/149 °F

• 8.6 lb Pale malt Quantity 3.8kg
• 2¼ lb Vienna malt Quantity 1kg
• 10½ oz Medium crystal malt Quantity 300g
• 1¾ oz Chocolate malt Quantity 50g

For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 10 mins

• 1½ oz (Hops) Northern Brewer 8% When to add – At start of boil (IBU 36.3)
• ½ oz (Hops) Northern Brewer 8% When to add – For last 10 mins of boil (IBU 4.2)
• 1½ oz (Hops) Northern Brewer 8% When to add – At turn off (IBU 0.0)
• 1  tsp  Protofloc   Other – When to add – For last 15 mins of boil

To Ferment – 18°C (64°F) – Conditioning 5 weeks at 12°C (54°F)

• 1 Wyeast 2112 California Lager

Instructions

Mash:

• In a large pot or mash tun, heat 13 liters (23 pints) of water to a temperature of 65°C (149°F).
• Add the following ingredients to the heated water and mix well:
• 8.6 lb (3.8 kg) Pale malt
• 2¼ lb (1 kg) Vienna malt
• 10½ oz (300 g) Medium crystal malt
• 1¾ oz (50 g) Chocolate malt
• Maintain the mash temperature at 65°C (149°F) for 1 hour to allow enzymatic conversion.

Boil:

• Transfer the mash to a brewing kettle or pot with a capacity of 27 liters (47½ pints).
• Bring the wort (mash liquid) to a boil and start the timer for 1 hour and 10 minutes.
• At the beginning of the boil, add 1½ oz (8% alpha acid) Northern Brewer hops. This will contribute to an IBU of 36.3.
• After boiling for 1 hour, add ½ oz (8% alpha acid) Northern Brewer hops and continue boiling for an additional 10 minutes (IBU 4.2).
• In the last 15 minutes of the boil, add 1 tsp of Protofloc or other clarifying agent.

Cooling and Fermentation:

• After the boil, cool the wort as quickly as possible to a temperature of 18°C (64°F).
• Transfer the cooled wort to a sanitized fermentation vessel (e.g., a glass carboy or a plastic fermenter).
• Pitch the yeast into the fermenter. You can use Wyeast 2112 California Lager yeast for this recipe.
• Seal the fermenter with an airlock or a blow-off tube to allow carbon dioxide to escape while preventing outside contaminants from entering.
• Ferment the beer at a temperature of 18°C (64°F) for approximately 28 days.
• After primary fermentation, transfer the beer to a secondary fermentation vessel for conditioning.
• Condition the beer at a temperature of 12°C (54°F) for 5 weeks. This step will help develop the flavors and clarity of the beer.

Bottling or Kegging:

• Once the conditioning period is complete, you can bottle or keg the beer.
• If bottling, ensure that the bottles are clean and sanitized. Transfer the beer into the bottles using a siphon or a bottling wand. Add priming sugar to carbonate the beer in the bottles.
• If kegging, clean and sanitize the keg. Transfer the beer to the keg and carbonate using the desired method (force carbonation or natural carbonation).

Enjoy:

• Allow the bottled or kegged beer to carbonate and condition for a couple of weeks at room temperature.
• After the carbonation period, refrigerate the bottles or keg to chill the beer.
• Once chilled, your California Common Beer is ready to be enjoyed! Pour it into a glass, savor the flavors, and share it with friends.

Unique Flavor Profile

Experience the distinctive taste of an American-style amber ale with a clean, lager-like finish. The combination of pale malt, Vienna malt, medium crystal malt, and chocolate malt creates a complex and flavorful beer that will tantalize your taste buds.

Aromatic Delights

The German Northern Brewer hops used in this recipe bring delightful woody and minty aromas to the brew. These enticing hop characteristics add depth and complexity to the beer, making it a truly enjoyable drinking experience.

Homebrewing Adventure

Brewing your own beer is a rewarding and creative endeavor. By following this recipe, you’ll have the opportunity to learn about the brewing process, experiment with different ingredients, and craft a high-quality beer right in the comfort of your own home.

Impressive Results

With careful attention to detail and following the provided instructions, you can create a batch of California Common Beer that will impress your friends and family. Share your homemade brew and let them experience the fruits of your brewing labor.

Don’t Miss Out

Don’t miss the chance to brew your own California Common Beer using this recipe. Explore the unique flavors, indulge in the aromatic delights, and enjoy the satisfaction of creating a delicious beer from scratch. Start your brewing adventure today!

FAQ on Making this California Common Beer Recipe