Woodie Bowe's BrewBlog > Woodie's Recipes > Steam-Style Beer [California Common Beer]

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Steam-Style Beer

Specifics

Style:

California Common Beer — BJCP Style Information

Category:	Amber Hybrid Beer
Number:	07B

A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.

Commercial Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager.

OG Range

FG Range

ABV Range

Color Range

Yield:	5 gallons
BU/GU	0
Calories:	164 (12 ounces)
ABV:	5.3%
ABW:	4.2%

OG:	1.050
OG (Plato):	12.39° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	4.34° P
App. Atten.:	79.3%
Real Atten.:	65%

General Information

Method:	Extract
Source:	Homebrew

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

3.30 pounds

LME - Light

46.5% of grist

3.30 pounds

LME - Light

46.5% of grist

6.60 pounds

Total Extract Weight

93% of grist

Grains

0.50 pounds

Crystal Malt 20L

Color (L):	20 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

7% of grist

0.50 pounds

Total Grain Weight

7% of grist

Hops

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

Pellets
Type: Bittering
Use: Boil

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

Pellets
Type: Aroma
Use: Boil

2.00 ounces

Total Hop Weight

Yeast

Nottingham Beer Yeast — Dry — 1 Pkg.

Procedure

1) Steep Grains in 2.5 Gal. of water for 20 minutes between 160 - 170 Degrees. 2) Remove Grainbag, Sparge Grainbag in Strainer with water over brewpot and discard grainbag. 3) Bring to a Boil, Add Both Cans of Light Malt Extract. Bring to a Boil and Add Bittering Hops. 4) Boil for 55 minutes 5) Add Finishing Hops and Boil for an additional 5 minutes. 6) Rapidly cool wort to around 70 degrees, and syphon into Primary Fermenter. 7) Add additional water to increase fermenter to 5 gallons. 8) Pitch Yeast into Fermenter. 9) Connect Blow-off Tubing and place end into blow-off container. Let Ferment.

1) Steep Grains in 2.5 Gal. of water for 20 minutes between 160 - 170 Degrees.

2) Remove Grainbag, Sparge Grainbag in Strainer with water over brewpot and discard grainbag.

3) Bring to a Boil, Add Both Cans of Light Malt Extract. Bring to a Boil and Add Bittering Hops.

4) Boil for 55 minutes

5) Add Finishing Hops and Boil for an additional 5 minutes.

6) Rapidly cool wort to around 70 degrees, and syphon into Primary Fermenter.

7) Add additional water to increase fermenter to 5 gallons.

8) Pitch Yeast into Fermenter.

9) Connect Blow-off Tubing and place end into blow-off container. Let Ferment.

Notes

8oz Crushed Crystal 20L Malt 2 - Coopers Light Malt Extract (3.31lbs or 1.1 liters each) 1oz Cascade Bittering Hops 1oz Cascade Finishing Hops

8oz Crushed Crystal 20L Malt
2 - Coopers Light Malt Extract (3.31lbs or 1.1 liters each)
1oz Cascade Bittering Hops
1oz Cascade Finishing Hops

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