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Galt's Steam
California Common Beer • All Grain • 5 gal
Just trying to make something special.
March 13, 2006 pm 11:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1/4 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1/4 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- 1/16 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1/4 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 1 oz
Northern Brewer - 8.0 AA% pellets; 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.
- 1/2 oz
Northern Brewer - 8.0 AA% pellets; 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.
- 1/2 oz
Northern Brewer - 8.0 AA% pellets; boiled 1 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.
-
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
Protein rest@122 for 45 min. Rest @155 for 90 min. Will probably dry hop with 1/4 oz northern brewers.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.011 - 1.014 | |
| Color: | 9.3 SRM | 10 - 14 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 45.5 IBU | 30 - 45 | |
Discussion
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