California Common

5 gallons/19 L, all-grain OG = 1.052  FG=1.012; IBU = 35; SRM = 16; ABV = 5.2%

Ingredients:

• 8.5 lbs. (3.8 kg) American 2-row pale ale malt (approx. 2.5 °L)
• 1.3 lb. (0.58 kg) Munich malt (10-20 °L)
• 1.0 lb. (0.45 kg) crystal malt (60 °L)
• 9.5 AAU Cluster hops (bittering) (1.6 oz./45 g of 6% alpha acid)
• 1.5 oz. (28 g) Cluster hops (aroma)
• 1 tsp. Irish Moss
• Wyeast 2112 (California Lager or White Labs WLP0810 (San Francisco Lager) yeast
• 1 cup dry malt extract (for priming)

Step by Step:    

Start at 130 °F (54 °C) for a 30-minute rest and increase the mash temperature, using a combination of hot-water infusion and direct heat, to 152 °F (67 °C) for a 60-minute saccharification rest, then to 168 °F (76 °C) for the mash-out. 

Recirculate your wort until it runs clear (about 15 minutes) and sparge with 170 °F (77 °C) water until you reach a kettle gravity of about 1.047 (11.8 °P) to account for evaporation losses during the boil. Boil for 75 minutes.

Add the bittering hops after 15 minutes and the aroma hops and Irish Moss after 70 minutes. After shutdown, let the brew rest for about 15 minutes.

Then siphon the wort off the trub and heat exchange it to your preferred pitching temperature (see “Ingred-ients and Process,” in story), between 58 °F (14 °C) and 72 °F (22 °C). Ferment for 10 days and rack.

Allow an additional week for secondary fermentation. Rack again and prime for packaging. Let the brew condition and mellow in bottles or in a keg for another two to three weeks.

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California Common

5 gallons/19 L, extract with grains; OG = 1.052; FG = 1.012; IBU = 35; SRM = 16; ABV = 5.2%

Ingredients:

• 6.25 lbs. (2.8 kg) pale ale liquid malt extract
• 1.3 lb. (0.58 kg) Munich malt (10-20 °L)
• 0.8 lb. (0.28 kg) crystal malt (60 °L)
• 9.5 AAU Cluster hops (bittering) (1.6 oz./45 g of 6% alpha acid)
• 1.5 oz. (28 g) Cluster hops (aroma)
• 1 tsp. Irish Moss
• 1 package Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco) yeast
• 1 cup dry malt extract (for priming)

Step by Step:    

Coarsely mill the 2.1 lbs. of specialty grains and place them into a muslin bag. Immerse the bag in cold water and heat slowly, for about 30 minutes to 170–190 °F (77–88 °F). Discard the bag without squeezing it and mix the liquid with about 4 gallons (15 L) of brewing liquor.

Heat the liquor and stir in the liquid malt extract. Bring the dissolved malt extract to a boil. Boil for 75 minutes.

Add the bittering hops after 15 minutes and the aroma hops and Irish Moss after 70 minutes. After shutdown, let the brew rest for about 15 minutes. Then siphon the wort off the trub and heat exchange it to your preferred pitching temperature (see “Ingredients and Process,” in story), between 58 °F (14 C°) and 72 °F (22 °C). Ferment for 10 days and rack.

Allow an additional week for secondary fermentation. Rack again and prime for packaging. Let the brew condition and mellow in bottles or in a keg for another two to three weeks.

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California Common

5 gallons/19 L, extract only; OG = 1.052; FG = 1.012; IBU = 35; SRM = 16; ABV = 5.2%

Ingredients:

• 6.25 lbs. (2.8 kg) pale ale liquid malt extract
• 1.66 lb. (0.75 kg) dark ale liquid malt extract
• 9.5 AAU Cluster hops (bittering) (1.6 oz./45 g of 6% alpha acid)
• 1.5 oz. (28 g) Cluster hops (aroma)
• 1 tsp. Irish Moss
• Wyeast 2112 (California Lager) or White Labs WLP 0810 (San Francisco) yeast
• 1 cup dry malt extract (for priming)

Step by Step:    

Mix the malt extracts with your hot brewing liquor in the kettle. Bring the wort to a boil, and boil for 75 minutes. Add the bittering hops after 15 minutes and the aroma hops and Irish Moss after 70 minutes. After shutdown, let the brew rest for about 15 minutes.

Then siphon the wort off the trub and heat exchange it to your preferred pitching temperature (“Ingredients and Process,” in story), between 58 °F (14 °C) and 72 °F (22 °C). Ferment for 10 days and rack.

Allow an additional week for secondary fermentation. Rack again and prime for packaging. Let the brew condition in bottles or in a keg for another two to three weeks.