Homebrew Recipe: California Common
BBQ season is approaching and for this occasion, we want to introduce the California Common. This slightly dry beer is characterized by light fruity esters, making it the perfect fit for your grilled delicacies.
Batch size
5 gal (18.9 l)
Specifications
Origin: USA, West Coast
Yeast type: bottom-fermenting
Original Gravity: 1.049 (12.3°P)
Final Gravity: 1.013 (3.3°P)
Alcohol by volume: 4.70%
Bitterness: 37 IBU
Colour: 11 SRM
Malts
8 lb (3.63 kg) Pilsner malt
1 lb (454 g) Crystal malt (40° L)
8 oz (227 g) Dextrin malt
4 oz (113 g) Munich malt
4 oz (113 g) Victory malt
1.5 oz (43 g) Chocolate malt
Hops
0.5 oz (14 g) Northern Brewer, 10.2% AA at 60 min
0.85 oz (24 g) Northern Brewer, 10.2% AA at 20 min
1.25 oz (35 g) Northern Brewer, 10.2% AA at 0 min
Mash Water
66 ppm Ca2+, 6 ppm Mg2+, 5 ppm Na+, 56 ppm SO42-, 95 ppm Cl-, 15 ppm HCO3-
Add 0.5mL lactic acid to sparge water.
Yeast
White Labs WLP810 San Francisco lager yeast, 1.5 l starter
Additional ingredients
1 tablet Whirlfloc at 15 minutes
1.5 Tbsp. yeast nutrient at 15 minutes
Instructions
Mash for 60 minutes at 152°F (67°C), mash out at 168°F (76°C) and sparge at 168°F (76°C).
Ferment at 62°F (17°C) until you reach specific gravity at 1.013 (3.3°P) and set with 2.6 vol. (5.2 g/l) of CO2.
