California common recipe advice

[Paddington]

I've seen one recipe with chocolate malt and one without. Obviously, it's going to make a big difference, what's the general opinion?

[pvt_ak]

Mine didn’t ... but did have amber and Crystal


Sent from my iPhone using Tapatalk

[Paddington]

Thanks, that sounds like the recipe I'm looking at.

[Capped]

Gut instinct - I'm making a CC soon and I've settled on:

3800g Pale
200 Caramunich
250g Flaked maize
20g Choc malt

All Northern Brewer hops, naturally, and CML Cali Common yeast.

It may be nothing like the real thing, but it'll be nice with or without the label.

[Good Ed]

This is Jamil's recipe, which I have yet to try

Jamil's Common
California Common Beer

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.435
Total Hops (g): 100.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.45 %
Colour (SRM): 12.5 (EBC): 24.6
Bitterness (IBU): 40.9 (Tinseth)
Brewhouse Efficiency (%): 73
Boil Time (Minutes): 90

Grain Bill
----------------
3.968 kg Maris Otter Malt (73%)
0.815 kg Munich I (15%)
0.435 kg Crystal 40 (8%)
0.163 kg Amber Malt (3%)
0.054 kg Chocolate, Pale (1%)

Hop Bill
----------------
30.0 g Northern Brewer Leaf (9% Alpha) @ 60 Minutes (Boil) (1.3 g/L)
35.0 g Northern Brewer Leaf (9% Alpha) @ 15 Minutes (Boil) (1.5 g/L)
35.0 g Northern Brewer Leaf (9% Alpha) @ 1 Minutes (Boil) (1.5 g/L)

Misc Bill
----------------
2.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 68°C for 90 Minutes.
Fermented at 15°C with WLP810 - San Francisco Lager

Notes
----------------
IBU adjusted from 30 to 40IBU

Alkalinity to 25ppm

Ca to 150ppm SO4:Cl = 1:1

Ferment 1 week at 15C then raise over next week to 19C

Recipe Generated with BrewMate



And this is a golden variation from Linden Street Brewery in Oakland, which I've brewed a few times and can recommend. Slightly adapted to use 500g each of special malts rather than 10% as per the recipe.

Urban Peoples Common Lager
California Common Beer

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 5.480
Total Hops (g): 66.00
Original Gravity (OG): 1.054 (°P): 13.3
Final Gravity (FG): 1.012 (°P): 3.1
Alcohol by Volume (ABV): 5.45 %
Colour (SRM): 6.0 (EBC): 11.9
Bitterness (IBU): 39.0 (Tinseth)
Brewhouse Efficiency (%): 72
Boil Time (Minutes): 90

Grain Bill
----------------
3.983 kg Maris Otter Malt (72.7%)
0.499 kg Carahell (9.1%)
0.499 kg Munich I (9.1%)
0.499 kg Vienna (9.1%)

Hop Bill
----------------
33.0 g Northern Brewer Leaf (9% Alpha) @ 45 Minutes (Boil) (1.4 g/L)
33.0 g Northern Brewer Leaf (9% Alpha) @ 15 Minutes (Boil) (1.4 g/L)

Misc Bill
----------------
3.0 g Irish Moss @ 15 Minutes (Boil)

Single step Infusion at 67°C for 90 Minutes.
Fermented at 14°C with WLP810 - San Francisco Lager


Recipe Generated with BrewMate

[JabbA]

I do a steam beer as a starter for any larger I do, fermented at 20°C.

90% Pale, 10% crystal and hop with Northern Brewer at 60 (50%), 30 (25%) & 0 minutes (25%) to 33 IBU.

I've tried with various lager yeasts and always come out well.

Cheers,
Jamie