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Continental Common

I wanted to brew a continental type lager,but living in Las Vegas I needed to use San Francisco Lager yeast. So I took a recipe for California Common changed the hops and fermented it in the garage at about 60 degrees.

Brewer: Johnnybob Email: -
Beer: Continental Common Style: California Common
Type: Extract w/grain Size: 5.5 gallons
Color:
13 HCU (~9 SRM)
Bitterness: 18 IBU
OG: 1.056 FG: 1.014
Alcohol: 5.4% v/v (4.2% w/w)
Water: Used bottled water with no treatment.
Grain: 4 oz. American crystal 40L
4 oz. American crystal 60L
4 oz. Dextrine malt (Cara-Pils)
Steep: Steep all grains in 1 gal. of water @155 for 30 minutes. Sparge grain into boiling kettle with 1 1/2 qts. of 160 degree water.
Boil: 60 minutes SG 1.153 2 gallons
8 lb. Light malt extract
Add 1 tsp. irish moss @ 15 min. Add 1 oz. Hallertauer hops during the last 2 minutes, allow to steep for 30 min. after boil is complete.
Hops: 1.5 oz. Perle (8% AA, 60 min.)
.5 oz. Perle (8% AA, 15 min.)
1.0 oz. Hallertauer (4.25% AA, 2 min.)
Yeast: Use: White Labs "San Francisco Lager Yeast" (WLP 810)
Log: Primary ferment in garage at around 60 degrees (carboy/blowby tube). Rack to secondary when primary fermentation is complete. Secondary should take 10 - 14 days, depending on the temperature.
Carbonation: Bottle with 1 cup of dry malt extract. Allow bottles to condition at room temp. for a 10 days, then refrigerate for at least 21 days.

Recipe posted 01/25/04.