Author Topic: California Common malt ratio assistance  (Read 609 times)

Offline curtism1234

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California Common malt ratio assistance
« on: April 03, 2015, 04:13:22 PM »
I have not made a lager before and this seems like the place to start.

I know this is not quite to style but I think it touches on some of the notes such as caramel, toast, and light fruit.

Gravities and color calculate out well

70% 2 row
10% Victory
10% Wheat (carbonation and head have been a problem in the past)
10% C-40

Wyeast 2112 Cali Lager

I am thinking of using Galena hops as I really enjoy them.

Are there any opinions or concerns about my plan?

Thank you

Offline gman23

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Re: California Common malt ratio assistance
« Reply #1 on: April 03, 2015, 04:22:43 PM »
Looks good to me although I am not that familiar with brewing that style.

If you are going for that cali common feel, I would throw some Northern Brewer in along with the Galena. I think the victory would be a nice touch but maybe that is too much?

If it were me I might do something like
77% two row
8% victory
5% wheat
10% crystal

I am using less and less specialty malts these days...
« Last Edit: April 03, 2015, 04:36:37 PM by goschman »
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Offline Frankenbrew

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Re: California Common malt ratio assistance
« Reply #2 on: April 03, 2015, 04:44:13 PM »
Looks good to me although I am not that familiar with brewing that style.

If you are going for that cali common feel, I would throw some Northern Brewer in along with the Galena. I think the victory would be a nice touch but maybe that is too much? I have brewed CC many times and took 2nd place in a competition once. I toasted my own for that recipe. 4 oz. of two row in the oven for ten minutes.

If it were me I might do something like
77% two row
8% victory
5% wheat
10% crystal

I am using less and less specialty malts these days...

I agree with this and was going to suggest pretty much the same thing. I would even go a touch lighter on the victory. A touch of toast is good, but not too much.
« Last Edit: April 03, 2015, 04:46:39 PM by Frankenbrew »
Frank C.

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Offline Frankenbrew

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Re: California Common malt ratio assistance
« Reply #3 on: April 03, 2015, 04:49:47 PM »
I've brewed Cali Common many times and even won 2nd place in a competition with it. Instead of Victory, I toasted some two row in the oven for 10 minutes, and it added just the right amount of toasted flavor. So you don't need much.
Frank C.

And thereof comes the proverb: 'Blessing of your
heart, you brew good ale.'

Offline duboman

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Re: California Common malt ratio assistance
« Reply #4 on: April 03, 2015, 04:58:07 PM »
I agree as well with goschman's suggestion and if you're looking for a true Anchor Steam its all Northern Brewer hops.

I also prefer the flavor profile of WL810 over 2112, ferment at 68, warmer temps will get a bit too fruity IMO.

If you can truly lager after fermentation is complete I'd recommend it as well.
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Offline gman23

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Re: California Common malt ratio assistance
« Reply #5 on: April 03, 2015, 05:06:24 PM »
Never done it but I could see WLP029 working well in a cali common. You can get that fruity character out of it fermented at higher temps kind of like what duboman suggests. Maybe it would be inappropriate but that is something I would like to try. 
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Offline rjharper

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Re: California Common malt ratio assistance
« Reply #6 on: April 03, 2015, 05:24:20 PM »
I like a touch of pale chocolate in my Cali Common, maybe 1%

Offline HoosierBrew

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Re: California Common malt ratio assistance
« Reply #7 on: April 03, 2015, 05:28:24 PM »
I like a touch of pale chocolate in my Cali Common, maybe 1%

+1.  haven't brewed one in awhile, but mine's in the neighborhood of  91% 2 row,  4% C40,  4% C80, 1% Pale Chocolate. Northern Brewer bittered, Northern Brewer mixed with a little Cascade to finish, WY 2112.
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Offline curtism1234

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Re: California Common malt ratio assistance
« Reply #8 on: April 03, 2015, 05:32:29 PM »
Thanks for the suggestions. At minimum, I'll knock down that victory and wheat a touch.

My basement gets to about 68-69 so it's right there on the edge of what wyeast is saying but I think it will be too warm considering the additional fermenting heat. I plan on using my large dorm style fridge in the low-mid 60's. After a couple weeks, I'll probably bring the tempurature down to the low-mid 50's for a couple weeks.