California Common (For Intermediate Homebrewers) Recipe

  1. Line the 7.5 gallon kettle with the mesh bag, fill with 2.5 gallons of tap water and bring to 162u0b0F. Remove from heat.
  2. Mash-in by slowly adding the 2-row, Munich, Crystal 40L and Chocolate malt into the water and inside the bag. Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash. The temperature should equalize to about 152u0b0F.
  3. Cover the mash, only uncovering to briefly stir every 20 minutes. In a separate pot, heat 3 more gallons of water to 190u0b0F.
  4. After 60 minutes, mash-out by carefully pouring the 190u0b0F water into the mash, stirring to equalize temperature to about 170u0b0F.
  5. Slowly raise the grain bag out of the liquid, allowing the wort to drain from the grain. Hold the grain bag above the kettle for 5 to 10 minutes as the wort drains. Add the 1 pound of dry malt extract and top the wort off with water to 6.5 gallons.
  6. Bring wort to a vigorous boil. When the boil begins, add 0.75 ounces Northern Brewer hops in a mesh bag.
  7. After boiling for 30 minutes, add 0.5 ounces Northern Brewer hops in a mesh bag.
  8. After boiling for 50 minutes, add 0.75 ounces Northern Brewer hops in a mesh bag.
  9. After total of 60 minutes of boil, remove from heat.
  10. : After wort cools below 180u0b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
  11. Cool wort by placing pot in ice bath or by using a wort chiller until it is at 60u0b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).
  12. Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.047. Cover fermentor with a sanitized stopper and airlock.
  13. Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1.5L starter of California Lager yeast.
  14. Ferment for at least 10 days at 60u0b0F
  15. Condition by allowing the beer to rest for 3 weeks at 50u0b0F.
  16. Bottle after conditioning is complete,

malt, munich malt, crystal, chocolate malt, malt, minutes, minutes, minutes, starter

Taken from www.seriouseats.com/recipes/2011/09/homebrewing-california-common-recipe.html (may not work)

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