NYS Common - Beer Recipe - Brewer's Friend

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NYS Common

236 calories 30.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Lager
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 76% (brew house)
Source: BD
Calories: 236 calories (Per 12oz)
Carbs: 30.5 g (Per 12oz)
Created: Thursday May 9th 2019
1.070
1.026
5.8%
59.9
21.3
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 67.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.1%
1 lb Belgian - Biscuit1 lb Biscuit 35 23 7.1%
1.50 lb American - Smoked Malt1.5 lb Smoked Malt 37 5 10.7%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.6%
8 oz American - CaraCrystal Wheat Malt8 oz CaraCrystal Wheat Malt 34 55 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Motueka1 oz Motueka Hops Pellet 7 Boil 60 min 21.07 22.2%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 23.47 22.2%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 20 min 8.2 22.2%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 20 min 7.11 11.1%
1 oz Perle1 oz Perle Hops Pellet 7.8 Boil 0 min 22.2%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride Water Agt Mash 1 hr.
1 tsp Beer Nutrient Other Boil 10 min.
1 each Whirlfloc Tablet Fining Boil 5 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.75 qt Strike snd raise to 158 degrees for rest. Infusion -- 140 °F 20 min
Rest Decoction -- 158 °F 60 min
12.25 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.17 g | 28.7 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

https://byo.com/article/california-common-style-profile-2/

The only specialty malt you really need for California common is crystal malt. You want to build a gentle but clearly evident caramel flavor and color. Use a mid-color crystal malt between 30 and 70 °L for up to 10% of the grist. If you want to develop more of a toasty/biscuity character, you can add a small percentage (< 5%) of toasted malts, such as Victory, biscuit or even pale chocolate. Pale chocolate (200–250 °L) imparts a more intense dark toasty note, which I like in this beer. If you use pale chocolate, keep it to a minor addition, around 1%. Stay away from malts darker than pale chocolate or use them in only the tiniest of amounts for color correction, not flavor. You do not want a roast character to come through in the beer. In general, keep the total of all specialty grain additions to less than 15%.

While there are some examples out there that use other hop varieties, making a beer similar to Anchor Steam requires Northern Brewer hops. If you want to experiment, avoid highly citrusy or fruity hops as they will overshadow the fermentation character, which is so important to this style. Finding other hop varieties that fit a judge’s vision of California common can be tough. You will want to look for varieties that give a woody, earthy, or perhaps a spicy hop character. I have always thought Spalt would work well, with its interesting spicy and somewhat rustic character. You might also experiment with Cluster, Nugget, Perle, Santiam, Tettnanger or Liberty. Historically the hops would most likely have been California-grown Cluster hops.

When it comes to hop quantities, go bold on the flavor and aroma additions. It shouldn’t be overwhelming and turn into an IPA, but the hop character, along with hop bittering, should be full and readily apparent to the drinker. For flavor and aroma, add two or three later additions around 1⁄4 to 1/3 oz. per gallon (1 to 3 g/L). You can go lighter or heavier, just keep in mind the overall character you are trying to build. Target a bitterness-to-starting gravity ratio (IBU divided by OG) of 0.6 to 1.0.

A fermentation temperature of 62 to 64°F (17 to 18°C) gives the best result. Follow that up with a month of cold conditioning and carbonation approaching three volumes and it will help you come a little closer to matching that wonderful Anchor classic.

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  • Last Updated: 2020-01-23 15:52 UTC