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California Steam Whistle
California Common Beer • All Grain • 5.5 gal
A California common in the style of Anchor Steam. A touch of vanilla and flaked barley rounds out the flavor profile. I have always had success with this one. Enjoy,
September 11, 2008 pm 12:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .625 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
Willamette - 4.3 AA% whole; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Cascade - 7.4 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade - 7.4 AA% whole; boiled 2 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Irish Moss - Irish Moss (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.
- 1/2 tsp
Vanilla (extract) - Vanilla Extract (omitted from calculations)
Vanilla (extract)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. To obtain Pure Vanilla Extract, cured Vanilla Beans are steeped in alcohol. According to law, Pure Vanilla Extract must be 35 percent alcohol by volume.
-
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
Irish Moss boil time=20 Min. Steep Cascade hops 2 Min. at end of boil. Willemette hops substituted for Northen Brewer due to hop shortage. .625 lbs = 1Cup for the Molasses. Add Vanilla end of or post boil. Adjusted my water 2 tsp-Gypsum to boil.
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: | 13.6 SRM | 10 - 14 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.5% | |
| Bitterness: | 40.4 IBU | 30 - 45 | |
Discussion
fermentation temp.
2012-04-08 7:52am
just wondering what would be the ideal fermenting temp. for this style? thanks....
fermentation temp.
2012-04-08 7:53am
just wondering what would be the ideal fermenting temp. for this style? thanks....
question
2012-04-12 9:06am
At what point do you add the vanilla? Secondary?
Post a Comment
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