Style Of The Week 17/02/10 - California Common (steam Beer)

[Hutch]

I've not used any NB hops so I can't compare but both German and US NB hops list Chinook as a possible sub...interesting.

The style guidelines uses words like typically and usually around the use of NB hops with the exception of the overall impression comments where is is very specific about NB. The guidelines could be read very broadly and it then comes down to the interpretation of any judge on the day, or very narrowly. At first read the style is very narrow but it could be quite broad with a lot of room to interpret. Clean ferment, good malt and good bitterness with hop flavour/aroma in the woody/earthy range rather than citrus ... I might do a few of these. One with NB hops and a few with other German and English varieties. It would be interesting to see how they are judged.

I wouldn't have thought Chinook to be a great substitute for US NB. Interesting!

In terms of "which" hops to use, my opinion is that if you want to brew a clone of Anchor Steam (THE beer the style is based on), then use US Northern Brewer. If you want simply to fit within BJCP guidelines, use whatever you like, though it kind of defeats the purpose of attempting to make a "Steam Beer". To me, US Cascade or Chinook takes it more into the American Amber/Brown Ale territory with the all that C-hop character.
German NB is preferable, and indeed makes a great single-hop beer. But again, the aroma is quite different to US NB.
I'll definitely be revisiting this style again, using lots of US NB.

 

[jbirbeck]

I wouldn't have thought Chinook to be a great substitute for US NB. Interesting!

In terms of "which" hops to use, my opinion is that if you want to brew a clone of Anchor Steam (THE beer the style is based on), then use US Northern Brewer. If you want simply to fit within BJCP guidelines, use whatever you like, though it kind of defeats the purpose of attempting to make a "Steam Beer". To me, US Cascade or Chinook takes it more into the American Amber/Brown Ale territory with the all that C-hop character.
German NB is preferable, and indeed makes a great single-hop beer. But again, the aroma is quite different to US NB.
I'll definitely be revisiting this style again, using lots of US NB.

Its crazy that a style could be so narrowly defined to be one particular beer using one particular hop. Ultimately I'd just like to make a nice beer in the region of a Cal Common and my first crack at it will be NB all the way...but future iterations may well have a few different bits in there...always with an eye on the ANAWBS Mash Paddle. :icon_chickcheers:

It would be interesting to see what the interpretation of use of other hops would be by judges. Steam Beer may be Anchor but the Cal Common style is broader than the beer (albeit it could be interpreted as being not by much). A reason to brew more and try a combination of different things :icon_cheers:

 

[Hutch]

Its crazy that a style could be so narrowly defined to be one particular beer using one particular hop.

Not entirely - think Bohemian Pilsner. BJCP stipulates the use of Czech Saaz, Moravian barley and soft water. You can make it with other hops, but it's not gonna be a Bohemian pils.
I think a few styles were born out of one particular example (eg. Bo Pils = Pilsner Urquel, Belgian Wit = Hoegaarden), and Cal Common is no different.

Not to say you can't brew a great beer using different hops - but I wouldn't brew a BoPils using Pride of Ringwood.

 

[jbirbeck]

Not entirely - think Bohemian Pilsner. BJCP stipulates the use of Czech Saaz, Moravian barley and soft water. You can make it with other hops, but it's not gonna be a Bohemian pils.
I think a few styles were born out of one particular example (eg. Bo Pils = Pilsner Urquel, Belgian Wit = Hoegaarden), and Cal Common is no different.

Not to say you can't brew a great beer using different hops - but I wouldn't brew a BoPils using Pride of Ringwood.

Ai I hear you on the Bo Pils re limitations...but would have thought the style was defined not by one beer but many. And Wit is wider and older than Hoegaarden.

In the Cal Common situation thought the style historically would have been more German focussed one would have thought reading the guidelines. the 'style' existed before the hop...why then limit the type of hop and not try to define it a little more broadly, especially given the examples provided don't use NB.

Either way I'm looking forward to getting 40+ litres of this down and having a play with different hops. Thats the fun part.

 

[bconnery]

Ai I hear you on the Bo Pils re limitations...but would have thought the style was defined not by one beer but many. And Wit is wider and older than Hoegaarden.

In the Cal Common situation thought the style historically would have been more German focussed one would have thought reading the guidelines. the 'style' existed before the hop...why then limit the type of hop and not try to define it a little more broadly, especially given the examples provided don't use NB.

Either way I'm looking forward to getting 40+ litres of this down and having a play with different hops. Thats the fun part.

The key to the styles mentioned though is that they were mostly born out of one beer. They may have existed in the past, and they may have had other's very early on in their life, but they are predominantly based on one beer.

Cal Commons existed before Anchor Steam, but my understanding is that they had long stopped being brewed and Anchor brought the style back. So much so that it is called a California Common because Anchor doesn't like people to use Steam beer. Because it is the only real known modern example, although others have followed, US Northern Brewer is considered the 'standard' hop. Doesn't mean you can't make a good one using something else though.

Ditto Hoegaarden. Yes it existed in the past but again it was a style that was no longer being made until revived by Hoegaarden.
This is why these two examples form the basis for this type of beer.

Boh Pils is a little different in that it didn't exist until Urquel made one (I believe they are creditied with being the first) although other examples soon came into being and are also considered classics of the style.

(I should say that all these are based on what I have read about the place. I by no means say this is the definitive answer and will very happily be proved wrong)

Quick edit: I should also add that I am all for trying different hops etc. I'm a big fan of NZ hops for example, and some of the new Aussie ones. I'm not exactly known for sticking to styles. I'm just saying that in the case of modern knowledge about these particular beers they do stem from a very narrow base.

 

[Stuster]

RK, those BYO articles I linked to in the first post will give a bit more background to why this style has ended up as it has (basically what bconnery was saying). Cluster was a hop that was used in earlier days for this style so that might be another option. I think many non-citrusy hop might work well actually. Citrusy ones like Chinook would make it more like an American amber I'd have said, though you might get a very drinkable beer.

 

[bigfridge]

As I understand it, 2112 though called a lager yeast it technically isn't, its an ale that can be fermented cooler, but having used it a number of times I have found that its worth ramping up the temp (18-20C) towards the end of primary to get good attenuation.

I've always enjoyed the results of this yeast though,

cheers,
BB

Went on a tour at Anchor a few weeks ago and they ferment their lagers at 60F (15.5C) for 3 days before 6 weeks cold conditioning at 30F (-1C).

Their Lager fermenters are the size of a home swimming pool but about 2 foot deep.

HTH,
Dave

 

[Effect]

Last year I brewed the Jamil BCS Cal Common recipe. Was a very tasty beer. Quite easy to session on. The US Northern Brewer hops gave a nice almost woody flavour (nice change from the regular american C hop flavours ).

Didn't get any sulphur from the 2112 yeast, brewed at 17degC.

Can't say much more than that, as i've not tried the Anchor Steam beer (or any of this style), except to say it was a nice easy brew and very tasty. Definitely on the list to re-brew!

Cheers SJ

I am about to brew the Jamil BCS Cal Common recipe. What did you sub for the victory malt? Amber? It weighs in at about 4% of the grist, is that ok with that much amber malt? Haven't used amber much at all (3 recipes) and all of them were only 1 - 2% of the grist.

Cheers
Phil

 

[Pennywise]

CB have Victory malt in stock now, so no need to sub, if you didn't want to. Amber Will do a good job though, just use a little less

 

[drsmurto]

I judged the Cal Commons last year at SABSOSA and was impressed with how drinkable this style is. Makes a change from the over the top APAs that seem to be the norm now....

Just received some US NB hops and want to have a crack at this style.

Those of you who have used amber malt in this style, what's the verdict? Is it necessary or can i go with a dark crystal malt, some munich malt and the rest pale malt?

 

[Steve@PMF82]

I did a slightly adjusted version for my system of the BCS recipe for Vic case swap, i am pretty happy with it, lots of flavor and fairly easy to drink.
I dropped the pale choc malt and fiddled with the % crystal ,victory and munich
Its one i will be brewing again for sure, i will prob bitter slightly less next time.

 

[DKS]

Drinking now. Liking the Perle hop which I thought Id have a go at reading some USA hops used by previous posts giving something other than NBer earthiness. For me this is a really nice beer. Quite minty and out of style when young but it has settled nicely. Next batch will be NBer. I think I have the recipe right for what I like and expect of this style. Ill try the NBer and see the diff.
An easy to drink beer that can catch up on you. Good bitterness to malt and the lager yeast cleans it somewhat to disguise its OG.

Perle California Beer 46lt
California Common Beer


Type: All Grain
Date: 17/03/2012
Batch Size: 46.00 L
Brewer: Daz
Boil Size: 51.58 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment 46 ltr
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
8.57 kg Pilsen (Dingemans) (3.2 EBC) Grain 86.22 %
0.68 kg Munich I (Weyermann) (14.0 EBC) Grain 6.89 %
0.39 kg Crystal, Dark (Joe White) (216.7 EBC) Grain 3.94 %
0.29 kg CB Carapils (5.0 EBC) Grain 2.95 %
65.00 gm Pearle [7.50 %] (60 min) Hops 23.9 IBU
72.00 gm Pearle [7.50 %] (5 min) Hops 5.3 IBU
50.00 gm Pearle [7.50 %] (0 min) Hops -
2.00 tbsp Brewbrite (Boil 5.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.000 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 5.13 % Actual Alcohol by Vol: 0.65 %
Bitterness: 29.2 IBU Calories: 90 cal/l
Est Color: 15.6 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 9.94 kg
Sparge Water: 35.61 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp
75 min Mash In Add 25.92 L of water at 71.9 C 65.6 C



Daz