BrewBlog: California Common
Brewer: Dustin Zastera
Brew Date: December 26, 2011
Yield: 5 gallons
Color (SRM/EBC):
Bitterness (Calc): 63.8 IBU (Tinseth)
BU/GU: 1.18
Calories: 177 (12 ounces)
Conditioning: Keg
ABV: 5.7%
ABW: 4.5%
Batch No: 77
OG: 1.054
OG (Plato): 13.33° P
Target OG: 1.049
FG: 1.011
FG (Plato): 2.81° P
Target FG: 1.012
Real Extract: 4.72° P
App. Atten.: 78.9%
Real Atten.: 64.6%
General Information
Method: All Grain

Middle of the road Cali Common


Tasting vs. Anchor Steam

Mine is maybe a shade dark and has a slight haze, otherwise very close.  Head retention is better on mine.

Anchor - Malty, some caramel and roast, but not a lot.  Light ester note.
Mine - Hops and malt.  Same kinds of malt aroma, but overpowered by hops.

Anchor - Some light roast and caramel, fairly dry.  Just a little more bitterness than would be needed to offset the malt.  More fruity than I recall.
Mine - Creamier, not as much roast and a little more sweetness.  Quite a lot of hop bitterness initially.

Anchor - Dry; not thin, but not peristant.
Mine - Heavier, more sweetness - more of everything.

The grainbill is pretty close; I might have to swap out some of the caramel malt for something roastier or mash a bit lower to get the dryness in there.  Back off on the bittering hops; decide on the rest of the hop additions at game time.  Anchor may just be a smaller beer than exists in my memory. 

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
Total Boil Time: 60 minutes
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 125 ml
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C

Suitable for larger batches, up to 25 pounds of grain in a thick mash.


1. Mash in with 3 gallons of water at 168F to hit a mash temp of 154F.  Mash for 60 minutes.

2. Mash out with 1.25 gallons boiling water to hit a mash temp of 168F.  Rest 10 minutes.

3. Drain the tun into the kettle and onto the fist hops.  Continue sparging with an additional 3 gallons at 168F.

4. Boil 60 minutes, with 1 oz additions at 30 min and 10 min.  Add Whilfloc and nutrient with the 10 minute addition.

5. At the end of the boil, let the hops settle and begin cooling.

6. Pitch yeast when the temperature has cooled to 64F.

Primary: 12 days @ 62° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Dustin's BrewBlogs
All Club BrewBlogs
Altbier Aug 6, 2018
Oktoberfest Aug 6, 2018
California Common Aug 6, 2018
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary