FOGGY DAYS CALIFORNIA COMMON INSTRUCTIONS

STORY:

The California Common is an example of a “hybrid beer”. It’s brewed with a lager yeast, but at the temperature range of an ale. When brewers of German heritage started brewing beer on the west coast in the 1800’s, there was no refrigeration and limited access to ice. While ale yeasts were readily available at the time, many of these immigrant German brewers were more familiar with lager yeast.   

PROFILE:

Because of the use of lager yeast at ale temperatures, Foggy Days has more stone fruit and butterscotch notes compared to the average lager and tastes more like an ale. These flavors and aromas are balanced with the traditional use of earthy and woody Northern Brewer hops, and toasty sweet caramel malts (Crystal 40). Similar to an American Pale Ale, but with more earth and spice flavors, and very little of the citrus. 

SIMILAR TO: 

Anchor Steam California Lager

PAIRS WITH: 

The char of grilled meats and BBQ will pair well with the caramel and toasty flavors of the beer. California Commons also go great with spicy foods like Thai and Mexican.

RECIPE INCLUDES:

  • 1 American Lager Brewing Extract (Yeast under lid – You won’t be using this)
  • 1 Brewmax LME Softpack - Pale 
  • 1 Packet 2-Row Brewers Malt (4 oz. You’ll only use 2 oz. for this recipe.)
  • 1 Packet Crystal Malt 40 (4 oz. You'll only use 2 oz. for this recipe.) 
  • 2 Packets Hallertau Pellet Hops (1/2 oz each)
  • 1 Packet Saflager S-23 Yeast
  • 3 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

Additional Information


  • OG: 1.044 (approx.) -- FG: 1.011 (approx.)
  • Suggested conditioning time is 1 to 3 weeks.
  • Flavor: Balanced
  • ABV (alc/vol): 4.2%
  • SRM (Color): 5
  • IBU (Bitterness): 37
  • BJCP Style: 19. Amber and Brown American Beer - 19B. California Common

STEP 1: SANITIZING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

STEP 2: BREWING

Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Using a measuring cup, pour 6 cups of water into your clean 3-quart or larger pot (use enough water to cover the grains).
    2. Add the grains to a Muslin Hop Sack and bring your water up to above 155 degrees F.
    3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees. (You may add up to another 2 cups of hot water to make sure that your grains are fully submerged.)
    4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
    5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
    6. Place 1 packet of Hallertau pellet hops into a hop sack tying it closed, then trim away excess material.
    7. Bring grain water to a low rolling boil, add in hop sack, let boil for 10 minutes and then remove from heat.
    8. While this is boiling, place the contents of the 2nd packet of Hallertau hops into a hop sack and trim away excess material.
    9. After the 10 minute boil has passed, remove the pot from heat and add the final hop sack to the wort (do not remove previous hop sack).
    10. Open the can of brewing extract and LME Softpack and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
    11. Fill keg with cold tap water to the #1 mark on the back.
    12. Pour the wort, including the hop sacks, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the hop sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
    13. Sprinkle ONLY the Saflager S-23 yeast packet into the keg, and screw on the lid. Do not stir.
    14. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 14-21 days.
    15. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.

Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

STEP 3: BOTTLING AND CARBONATING

Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)