My first Cali Common is actually in the fermentor as we speak. As such, I can't offer much in the way of advice but I'll share the recipe I used anyway! The grain bill is a bit odd for a Cali Common in the current sense, but I am trying for more of a pre-prohibition era steam beer. After reading the chapter on Cali Commons in Designing Great Beer I was smitten with the idea of a less attenuated, mouth filling beer which was made in that time period. I ended up using NB anyway, even though I don't believe that was used at the time. I don't intend on lagering this batch, as according to his account the beer was sold "fresh" having been given only 3 or 4 days from the end of fermentation to the bar. I omitted any crystal malt and used a good deal of raw sugar as the yeast is designed to be a low-medium attenuator.
1.051 OG
5.5 gallons
39.5 IBU
5.4% ABV
90 minute boil
6.6 lbs Pilsner LME
4oz pale chocolate malt
12oz special roast
.5oz Northern Brewer 90 mins
.5oz NB 60 mins
.5oz NB 15 mins
1/2 irish moss 10 mins
1/2 tsp yeast nutrient 10 mins
1lb raw sugar 10 mins
.5oz NB at flameout, steeped 20 mins
Pitched a 2L starter with 3 smack packs Wyeast 2112 on a stir plate (it was pretty old yeast)
Aerated with O2 for 30 seconds
Currently fermenting at 59-60 F. It was fermenting so vigorously the night before last that it actually popped the top off of my fermenting bucket. Thankfully it was inside a fermentation chamber or I would have had a real mess on my hands!
I will taste it once fermentation is done and evaluate the need for a rest period before bottling. I've got high hopes for this one!