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