Hop Til You Drop California Common Beer
Hop Til You Drop California Common Beer
(5 gallons/19, all-grain)
OG = 1.053 FG = 1.015 IBU = 59 SRM = 9 ABV = 5.3%
Ingredients
6 lbs. (2.7 kg) 2-row pale malt
1 lb. (0.45 kg) Vienna malt
12 oz. (340 g) crystal malt (60° L)
1 lb. (0.45 kg) toasted pale malt
15 AAU Northern Brewer hops (60 min.) (2 oz./57 g of 7.5% alpha acid)
3 AAU Cascade hops (20 min.) (0.5 oz./14 g of 6% alpha acid)
3 AAU Cascade hops (0.5 oz./14 g of 6% alpha acid)
2 oz. (57 g) Willamette hops (dry hop) Wyeast 2112 (California Lager)
3/4 cup corn sugar (if priming)
Step by Step
Toast pale malt for 10 minutes at 350 °F (177 °C). Cool and crush. Add malts to 3 gallons (11.4 L) 130 °F (54 °C) water, mash should stabilize at 122 °F (50 °C) and hold for 30 minutes. Add 1.5 gallons (5.7 L) of 180 °F (82 °C) water, mash should stabilize at 158 °F (70 °C) and hold for 60 minutes. Raise to 170 °F (77 °C). Sparge with 4.5 gallons (17 L) of 170 °F (77 °C) water. Collect 6 gallons (23 L) runoff. Add Northern Brewer and boil 60 minutes. Add Cascade, boil 20 minutes. Turn off heat, add Cascade and steep 5 minutes. Strain out hops, cool to 68 °F (20 °C), and pitch yeast.
Ferment at ale temperatures (65-70 °F/17-21 °C). Rack to secondary and add dried homegrown Willamette dry hops for 5 to 10 days. Bottle when fermentation is complete.
