Gordon Strong’s California Common

California Common

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.013
IBU = 35 SRM = 11 ABV = 5%

Ingredients
7.7 lbs. (3.5 kg) North American pale ale malt
1.25 lbs. (567 g) Vienna malt
1.5 lbs. (680 g) crystal malt (40 °L)
6 AAU Northern Brewer hops (60 min.) (0.75 oz./21 g at 8% alpha acids)
8 AAU Northern Brewer hops (10 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (1 min.)
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) or Fermentis SafLager S-23 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp each of calcium chloride and calcium sulfate to the mash.

Mash the pale ale and Vienna malts at 144 °F (62 °C) for 60 minutes. Raise to 158 °F (70 °C) for 15 minutes by infusion or decoction. Begin recirculating the wort. Add the crystal malt and raise the temperature to 168 °F (76 °C) over the course of 15 minutes. Sparge slowly and collect 6.5 gallons (24.5 L) of wort in the brew kettle.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe.

After the boil is complete, chill the wort to 62 °F (17 °C), pitch the yeast, and aerate. Ferment at this temperature until complete. Chill the beer to 38 °F (3 °C) and lager for 2–3 weeks, or until beer falls clear. Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.

California Common

(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.013
IBU = 35 SRM = 11 ABV = 5%

Ingredients
6 lbs. (2.7 kg) pale liquid malt extract
1.5 lbs. (680 g) crystal malt (40 °L)
6 AAU Northern Brewer hops (60 min.) (0.75 oz./21 g at 8% alpha acids)
8 AAU Northern Brewer hops (10 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) Northern Brewer hops (1 min.)
Wyeast 2112 (California Lager) or White Labs WLP810 (San Francisco Lager) or Fermentis SafLager S-23 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Start with 6.5 gallons (24.5 L) of water in the brew kettle. Heat water to 158 °F (70 °C).

Turn off the heat and place the crushed grains in a muslin grain bag. Submerge the crystal malt and steep for 30 minutes. Remove the grain bag and allow the liquid to drain back into the kettle. With the heat off, add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Once dissolved, turn the heat back on and bring wort to a boil.

Boil the wort for 60 minutes, adding hops at the times indicated in the recipe.

After the boil is complete, chill the wort to 62 °F (17 °C), pitch the yeast, and aerate well. Ferment at this temperature until complete. Chill the beer to 38 °F (3 °C) and lager for 2–3 weeks, or until beer falls clear. Rack the beer, prime and bottle condition, or keg and force carbonate to 2.4 volumes.