Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1995 Maltose Falcons Mayfaire Competition

First Place, Class 10, California Common Beer

California Common Beer

by Richard Cassidy, Westchester, CA.

For 6.6 gallons (25 liters):

Grains: 10 lbs. Klages pale malt. 1.5 lbs. German Munich 8 L. malt. 1.5 lbs. German Vienna 25 L. malt. 1.1 lbs. Belgian Caramunich malt.

Hops: 1.5 oz. Northern Brewer, 7.8% A.A., boiled 60 min. 0.75 oz. Spalt, 4.7% A.A., boiled 60 min. 0.5 oz. Saaz, 2.5% A.A., boiled 60 min. 1 oz Saaz, boiled 10 min. Added at end of boil: 0.5 oz. Spalt, 0.25 oz. Saaz, 0.25 oz. Northern Brewer.

Yeast: Wyeast California Lager, in 1 quart starter.

Water: Los Angeles tap water, amended with 0.75 grams and 0.33 grams of unspecified minerals (?) respectively per gallon of mash water.

Procedure: Mash at 140 F. for 30 min., 148-152 F. for 80 min. Adjust sparge water to pH 5.8 with phosphoric acid. Total boil time 110 min. Ferment primary 11 days at 65 F., secondary 10 days at 60 F. O.G. 1.053, F.G. 1.016.

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