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Old 12-28-2013, 07:09 PM   #1
plankpusher
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Default California UnCommon

Recipe Type: All Grain
Yeast: WL810 San Francisco Lager
Yeast Starter: Yes
Batch Size (Gallons): 5.25
Original Gravity: 1.060
Final Gravity: 1.014
IBU: 45
Boiling Time (Minutes): 90
Color: 10
Primary Fermentation (# of Days & Temp): 14 days @ 60
Secondary Fermentation (# of Days & Temp): 28 days @ 36
Tasting Notes: Warm, toasting malt dominated beer with a nice hop presence.

A slight variation from the classic California Common, but nothing too radical. This is a malt forward recipe. But, the hops come through pretty well and balance the beer out nicely. I like to brew this beer for parties, guests, etc. because it is a beer everyone enjoys.

Grain:
8 lbs US Pale Malt (2-Row)
2 lbs Vienna Malt
1 lbs Carmel/Crystal-60L
.5 lbs Victory Malt

Mash: Single Infusion
60 min @ 150 degrees F
10 min @ 168 degrees F

Boil:
.8 oz Northern Brewer @ 90
.5 oz Northern Brewer @ 15
.5 oz Cascade @ 15
.5 oz Northern Brewer @ 0
.5 oz Cascade @ 0

Fermentation:

14 days @ 60
28 days @ 36 +12psi

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Old 12-28-2013, 07:18 PM   #2
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Old 01-01-2014, 06:04 PM   #3
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Your timing is impeccable! My husband and I are gearing up for our next run. We'll use an Amber Ale recipe for two simultaneous batches and ferment one normally and the other in the CA Common style so we can compare the differences side by side. This recipe looks like a good base for that.... Any suggestions? I was probably going to use the standard American Ale (1056 or US-05) yeast for one batch and follow your directions precisely for the other with the exception of bottling both of them rather than kegging. What does the refrigerated bottle conditioning do for it and would I do that for the Ale yeast also or would that inhibit carbonation?

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Old 01-01-2014, 06:16 PM   #4
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California Common is a good brew to make. I love the style myself. That Wyeast 2112 is good yeast. I'm sure the White Labs 810 is too. There is a keg of Cal Common in my beer fridge that is going way too fast. I'm going to have to brew another one. 3 weeks of cold conditioning smooths it out nicely, but it seems to peek at about 6-8 weeks.

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Old 01-03-2014, 12:52 AM   #5
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Quote:
Originally Posted by BurlyGirl View Post
Your timing is impeccable! My husband and I are gearing up for our next run. We'll use an Amber Ale recipe for two simultaneous batches and ferment one normally and the other in the CA Common style so we can compare the differences side by side. This recipe looks like a good base for that.... Any suggestions? I was probably going to use the standard American Ale (1056 or US-05) yeast for one batch and follow your directions precisely for the other with the exception of bottling both of them rather than kegging. What does the refrigerated bottle conditioning do for it and would I do that for the Ale yeast also or would that inhibit carbonation?
Once you bottle the beer give it at least 3 weeks to carbonate at room temperature, before putting the bottles in the refrigerator. They won't carbonate at the lower temperatures. I know many brewers that don't lager there californian commons, so you may not find it to be necessary. I have brewed this one a few times and do enjoy it with a month or so of lagering.

The side by side with 1056 should be interested. 1056 has a higher attenuation than the WL SanFran Lager, so you may want to mash a little higher to compensate.
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Old 01-04-2014, 01:41 AM   #6
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Plankpusher, I like the glass in the picture of your California Common.. Where can I find glasses like that?

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Old 01-04-2014, 07:28 PM   #7
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That's a Sam Adams glass. I think you can buy 4 packs online (amazon). It is a great all purpose beer glass.

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Old 01-04-2014, 09:25 PM   #8
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Plankpusher, thanks for the info on the beer glass. I thought it looked like a Sam Adams glass but wasn't sure.

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Old 06-24-2014, 02:39 AM   #9
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I just brewed the Common recipe from Brewing Classic Styles, with 2112. I've never used any kind of lager/hybrid yeast.

It is in my fridge set at 61F. What does it look like when fermenting? Does it generate krausen? How is it different from the common ale strains people use?

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Old 06-24-2014, 04:42 PM   #10
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Found out the answer with this batch, I'll post what I found just in case anybody else ever reads this thread.

I pitched three smack packs yesterday around 4pm (5 gallons of wort), this morning at 7:30 it is pretty active, inch or two of krausen, looks pretty much like any ale fermentation I've brewed.

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