The California Common, or as the cool kids in brewing circles call it, “Steam Beer.” This style has a history as frothy as the head on a freshly poured pint. Born during the California Gold Rush, it’s a uniquely American beer known for its signature amber color and toasty flavor, a testament to resourcefulness when refrigeration was as rare as a prospector striking gold. It’s robust, resilient, and refreshing, just like a Californian! I love brewing it because it’s like giving a nod to history while still creating something that tastes fantastic today.
Ingredients:
- Light malt extract: 7 lbs
- Specialty grains (crystal malt): 1 lb
- Northern Brewer hops: 1.5 oz (bittering), 0.5 oz (aroma)
- Lager yeast (California Lager Yeast WLP810 or similar)
- Priming sugar: 5 oz for bottling
- Love and patience: An infinite amount
Instructions:
- Steeping Grains: Start by heating 2.5 gallons of water to 150-160°F. Place your crushed crystal malt into a muslin bag and steep for 30 minutes. Remove the grains and bring the water to a boil.
- The Boil: Once boiling, add the light malt extract and 1.5 oz of Northern Brewer hops. Let this wort boil for about 60 minutes. With 10 minutes left, add the remaining 0.5 oz of hops for aroma.
- Cooling & Fermentation: Cool the wort rapidly to about 70°F before transferring to your fermenter. Pitch the yeast once the wort is cool. Ferment for about two weeks at 58-68°F.
- Bottling: Add priming sugar and bottle. Let it condition for 2 weeks.
Expected Stats:
- Original Gravity (OG): 1.048 – 1.054
- Final Gravity (FG): 1.011 – 1.014
- ABV: 4.5 – 5.5%
- IBU: 30 – 45
- SRM (Color): 10 – 14
Brewing Process:
California Common is all about fermentation. It’s brewed with a special lager yeast that works at warmer temperatures. This method was a game-changer back in the day when refrigeration was more a dream than a reality. It gives the beer its distinctive flavor – a bit of fruity esters, a touch of toasty caramel.
I chose California Lager Yeast because it’s a trooper, fermenting away at warmer temperatures and giving this beer its characteristic clean lager finish with a hint of ale-like fruitiness. It’s the yeast that makes a Common, well, uncommon!
Did you know that “Steam Beer” got its name from the steam that would waft off the rooftops of San Francisco breweries? They used shallow, open-air fermenters, which cooled the wort and created steam. Imagine that view with a pint in hand!
Popular Commercial Versions
Anchor Steam Beer is the poster child for this style. Unfortunately, they closed recently after opening in 1849. If you want to taste history, you might have to wait for the Anchor Sf Cooperative to begin operations.
Conclusion
Expect a brew that’s amber-gold with a creamy head, a touch of caramel sweetness, and a firm hop bitterness. It’s a full-flavored beer with a real heritage. As for aging, drink it fresh or let it mellow for a few months; it’s versatile. So, grab a glass, and let’s toast to the ingenuity of those Gold Rush brewers!
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