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Blackswan Commons
California Common Beer • All Grain • 19.50 L
Though Perth is in Australia, it is close to South Africa and has the same natural richness as those cities in SA. The recipe is named after the bird of a local species in Perth. My choice of beer type is a California common beer. This beer tastes like a mild ale though it is actually a lager beer. It is hard to brew this type without using a California Lager liquid yeast available from either Wyeast or White Lab, but they are EXPENSIVE since I need to import them. So I made it a kind of American ale with a grain profile of a lager beer. Last time I brewed a California Commons beer with S-23 in a summer, it became very very spicy. Although this beer tasted quite good as a different kind, what I learned was that, without using those expensive liquid yeasts or controlling the fermenting temperature from 20C down to 8-10C, it would be better to make it ale rather than struggling with a lager yeast. California Commons is easy to drink, having a wonderful characteristics of a hoppy mild ale with a quite light mouthfeel, which should be more popular worldwide.
April 6, 2015 am 02:25am
5.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.25 kg
German 2-row Pils
German 2-row Pils
- 0.95 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.46 kg
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 0.23 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 10 g
Magnum - 15.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 18 g
Mt. Hood - 4.5 AA% whole; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 28 g
Northern Brewer - 7.1 AA% whole; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 18 g
Mt. Hood - 4.5 AA% whole; boiled 0 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 28 g
Northern Brewer - 7.1 AA% whole; boiled 0 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 tsp
Irish Moss - boil for 10 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
The tasted malt was replaced by biscuit malt. The Safale US-05 was replaced by Brew Cellar's American Ale yeast, which seems to be equivalent to Safale US-05. Add 1/12 tsp of Campden powder to both the mashing water and sparging water. Also add 1 tsp of gypsum to the mashing water. 1 step temperature mashing for 90 min. at 66.0C with a mash-out for 10 min. at 75.6C. Brewed on 4/1/15. The OG was 1.052.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.011 - 1.014 | |
| Color: | 12.7 SRM | 10 - 14 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.5% | |
| Bitterness: | 35.1 IBU | 30 - 45 | |
Discussion
Tweaked BUT GOOD
2016-03-25 9:38pm
Bottled long time ago, and consumed mostly (only 1 bottle left). Very easy-drinking American pale ale. Good with almost any food, especially with fish. This beer should become a standard of "table beer".
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