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California
Common
( 5 gallons/19 L, extract only)
OG = 1.052 FG = 1.012 IBU = 35 SRM = 16
ABV = 5.2%
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Ingredients: 6.25 lbs. (2.8 kg) Alexander’s Sun Country Pale Malt Extract 1.66 lb (0.75 kg) Alexander’s Sun Country Dark Malt Extract 9.5 AAU Cluster hops (bittering), (1.6 oz/45 g of 6% alpha acid) 1.5 oz. (28 g) Cluster hops(aroma) 1 tsp. Irish Moss Wyeast 2112 (California Lager) or White Labs WLP 0810 (San Francisco) yeast 1 cup dry malt extract (for priming) STEP BY STEP: Mix the malt extracts with your hot brewing liquor in the kettle. Bring the wort to a boil, and boil for 75 minutes. Add the bittering hops after 15 minutes and the aroma hops and Irish Moss after 70 minutes. After shutdown, let the brew rest for about 15 minutes. Then siphon the wort off the trub and heat exchange it to your preferred pitching temperature, between 58 °F (14 °C) and 72 °F (22 °F). Ferment for 10 days and rack. Allow an additional week for secondary fermentation. Rack again and prime for packaging. Let the brew condition in bottles or in a keg for another two to three weeks.
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