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NJ Common
California Common Beer • Extract • 3 gal
Ist attempt
April 14, 2008 pm 05:07pm
0.0/5.0 0 ratings
Ingredients (Extract, 3 gal)
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 3.5 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .33 oz
Sterling - 7.5 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .33 oz
Sterling - 7.5 AA% pellets; boiled 40 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .33 oz
Sterling - 7.5 AA% pellets; boiled 20 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. 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 23C ± 3C. 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. 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.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.011 - 1.014 | |
| Color: | 11.6 SRM | 10 - 14 | |
| Alcohol: | 6.0% ABV | 4.5% - 5.5% | |
| Bitterness: | 39.3 IBU | 30 - 45 | |
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