California Common Help

[Whelk]

Hey all--what do you think about modifying Jamil's Cal Common recipe a little? Not that I think I could improve on it, but I'm limited in what ingredients I have access to.

70% Maris Otter base malt
30%--what? I don't have Munich, sadly. I have pale lager, some crystals, that sort of thing.
For hops, I mostly have English and a few continental hops. No Northern brewer--I've got challenger, East Kent/Styrian Golding, Fuggle, maybe a few others.

The main issue is yeast--I have to use dry. Do you think the Saflager would work okay? What temps?

Anyway, I'd really love some advice. Thanks.

[DannyW]

Without the right yeast and without N Brewer hops, you really won't have a Cal Common. You'll still make beer, of course, but you will have a hard time fitting it in that category without those two key ingredients.

Anyone found a reasonable sub for Northern Brewer? Perle maybe?

IIRC Saflager goes ridiculously fruity at 50F, so you have to run it up around 60F. counterintutive, I know, but there you go. You might try Nottingham or US-05 down in the low 60's

[Whelk]

Without the right yeast and without N Brewer hops, you really won't have a Cal Common. You'll still make beer, of course, but you will have a hard time fitting it in that category without those two key ingredients.

Anyone found a reasonable sub for Northern Brewer? Perle maybe?

IIRC Saflager goes ridiculously fruity at 50F, so you have to run it up around 60F. counterintutive, I know, but there you go. You might try Nottingham or US-05 down in the low 60's

First, thanks for the advice. Second, I'm not too interested in making something perfectly to style--I'm mostly after the same general flavors as a Cal Common. Obviously with the malts I have it'll tend to be a bit more biscuity, but I think I can deal with that. Hops-wise, I think I can manage with a combination of EGK, Challenger, and Fuggle. Yeast-wise, 60F is pretty much perfect for me. I do have the Nottingham yeast, should I just go with that? Either way, thanks.

[DannyW]

First, thanks for the advice. Second, I'm not too interested in making something perfectly to style--I'm mostly after the same general flavors as a Cal Common. Obviously with the malts I have it'll tend to be a bit more biscuity, but I think I can deal with that. Hops-wise, I think I can manage with a combination of EGK, Challenger, and Fuggle. Yeast-wise, 60F is pretty much perfect for me. I do have the Nottingham yeast, should I just go with that? Either way, thanks.

The level of Biscuity from the MO should be all right. If all you have is crystal to work with otherwise, I'd hit it with about an equal blend of 20, 60, 120 to a total of maybe 10% of the grist. 120 will give you some raisin/currant in the same ballpark as the munich; 60 gives you caramel; 20 bridges the flavor between the base malt and the other two.

I looked up Challenger and found it is a granddaughter of Norther Brewer! I'd go with straight challenger, then, to get as close as possible to the style. Hopefully it will have some of the woody/minty character for which N Brewer is known.

As for yeast, I'd make 10 gallons and pitch different yeast in each bucket If I only had one bucket...it depends on what you want. If you want a fruitier Cal Common, use the Saflager. If you want it cleaner (to the point of blandness sometimes) and more attenuated, use the Nottingham.

[Whelk]

The level of Biscuity from the MO should be all right. If all you have is crystal to work with otherwise, I'd hit it with about an equal blend of 20, 60, 120 to a total of maybe 10% of the grist. 120 will give you some raisin/currant in the same ballpark as the munich; 60 gives you caramel; 20 bridges the flavor between the base malt and the other two.

I looked up Challenger and found it is a granddaughter of Norther Brewer! I'd go with straight challenger, then, to get as close as possible to the style. Hopefully it will have some of the woody/minty character for which N Brewer is known.

As for yeast, I'd make 10 gallons and pitch different yeast in each bucket If I only had one bucket...it depends on what you want. If you want a fruitier Cal Common, use the Saflager. If you want it cleaner (to the point of blandness sometimes) and more attenuated, use the Nottingham.

I'm leaning towards the Nottingham--I'd like to get this made for May, so I thought a nice dry version might work out well. If I can, I'll try out both yeasts and report back. Thanks for the help!