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San Francisco Amber
California Common Beer • Partial Mash • 5 gal
February 8, 2002 pm 09:07pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 oz
Northern Brewer - 7.2 AA% whole; boiled 60 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 oz
Goldings - 5.5 AA% whole; boiled 15 min
Goldings
Mild. Slightly flowery.
- 1 oz
Goldings - 5.5 AA% whole; boiled 5 min
Goldings
Mild. Slightly flowery.
- 1.5 oz
Tettnanger - 4.5 AA% whole; boiled 5 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP810 San Fransisco Lager
White Labs WLP810 San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Notes
Hops were very old, so didn't give much aroma. Beer turned out quite good, although next time I'd add a little less bittering hops.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.011 - 1.014 | |
| Color: | 7.3 SRM | 10 - 14 | |
| Alcohol: | 5.4% ABV | 4.5% - 5.5% | |
| Bitterness: | 48.8 IBU | 30 - 45 | |
Discussion
Best Ever
2002-02-24 6:33am
I've been drinking this batch for a few weeks now, and it's definitely my best ever. The hops are actually perfect for the style. The key to a good Steam beer is accurate fermentation temperature control. I kept this at 60 for 2 weeks then racked to secondary for 1 week, then bottled.
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