| California Common is a style of beer brewed during | | | | Fermentation was usually complete between two to |
| California's Gold Rush. | | | | four days. |
| This beer has a deep and long passed that were still | | | | From the clarifier the beer was racked directly to |
| not sure of. | | | | kegs. |
| Points that we do know: | | | | At this stage krausen was added. (Clean fresh sweet |
| 1. It came at a time when cold refrigeration wasn't | | | | wort.) |
| possible for Lagering the beer. | | | | A 15-gallon barrel would get up to 6 gallons of |
| 2. It was brewed using all American ingredients. | | | | krausen then filled with fully fermented beer. |
| 3. It was made using one particular American | | | | Fining's also were added to aid in clarity of the fresh |
| hop.(Most likely Cluster) | | | | beer. |
| 4. Original Gravity's were between 1.044-1.050.(Just a | | | | The kegs were sealed with Iron Bungs and aged two |
| guideline, Could be more or less) | | | | or three days before shipment to the Tavern. |
| 5. Use all American grains, Go for an American Pale | | | | The beers had to sit for at least two days before |
| Malt or 2-row. | | | | being tapped. |
| 6. Mashing should be carried out between 152 and | | | | This would allow the yeast and fining's to settle. |
| 156F. | | | | High levels of C02 were reported in writings from the |
| We also know that fermentation was carried out | | | | turn of the century. |
| between 60-62F. | | | | Values from history tell us between 40 to 70 psi |
| It was a beer well suited to Northern California's | | | | reported. |
| climate. | | | | So when the kegs were tapped it would look like |
| The hop levels that were used were between 28-40 | | | | "Steam" coming out of the beer. |
| IBU's. | | | | This is why it's believed that California Common is |
| The reason believed for the name "Steam Beer", | | | | called "Steam Beer". |
| Because it was krausened for carbonation will the | | | | Now a days when this style is made, Anchor Steam |
| beer was still fermenting. | | | | comes to mind. |
| So this beer was made for quick turn over. | | | | Of course it is made from the use of Northern |
| The beer was then ran into shallow vats called | | | | Brewer hops. |
| clarifier's. | | | | I say try some of the other variety's of hops. |
| These clarifier's were 12 inch's deep, They were | | | | I just would stay away from the American three |
| long,wide and shallow. | | | | C's.(These would tend to be to citrus for this style.) |
| 1. To prevent a high rise in temps. | | | | Again be creative and make this delicious satisfying |
| 2. To make the beer clear faster. | | | | Lager-Ale for yourself. |
| At this point the beer would ferment between | | | | You know what you like so stay in style, Make it |
| 60-70F. | | | | your own. |
