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G&G Steam Beer (all grain)

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G&G Steam Beer (all grain)

back to search Back to Search  Style Details 

Beer Style: California Common Beer  (7B)
Recipe Type: all-grain
Yield: 5 US gallons

California Common Beer
Beer Color


This steam beer has a nice piney Northern Brewer and caramel aroma. It starts malty with a good balance of toasted malt and caramel. The flavor is malty and toasty with a long lingering finish.


  • 8.5 lbs. (3.8 kg) lager malt
  • 1.0 lb. (0.45 kg) crystal malt (40 °L)
  • 1.0 lb. (0.45 kg) toasted malt (or Munich malt)
  • 0.25 lbs. (112 g) Carapils malt
  • 0.75 oz. (21 g) Northern Brewer hops (boiling)
  • 0.5 oz. (14 g) Northern Brewer (flavor)
  • 1.5 oz. (42 g) Northern Brewer (aroma)
  • Wyeast 2112 (California Lager) yeast
  • 3/4 cup priming sugar

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.051
Color SRM: 14  Color Sample 
Bitterness IBU: 27
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


1. Begin by measuring the proper quantity of mash water into your mashing or boil kettle. Be sure that the water has no chlorine. Bring water temperature of mash water to strike water temperature.

2. Make sure grains are milled. Pour grains into mash kettle at strike temperature. Stir well.

3. Allow grains to “stew” at 152 °F
(67 °C) for 60 minutes. Stir the mash every 15 minutes or so to ensure even temperature throughout the mash.

4. Fill the 20-quart (~20-L) kettle with 5 gallons (19 L) of brewing water. Bring this water to 170 °F (77 C). Maintain this temperature throughout the mashing process to allow for easy sparging.

5. Optional step: Raise the mash temperature to 168 °F (76 °C). This step is called a mash out. Hold the mash temperature at 168 °F (76 °C) for 5 minutes. This helps to stabilize enzyme activity and warms the sugars so that they can be extracted more efficiently. The temperature of the mash can be raised to 168 °F (76 °C) by adding heat to the bottom of the mashing vessel or by infusing the mash with small quantities of boiling water.

6. Transfer the mash into lauter tun. Open valve on lauter tun and collect first runnings into a pitcher. Slowly pour first running over top of grain bed and allow to drain back through grain bed. Continue recirculation of first runnings until clarity improves.

7. Once clarity improves, begin collecting runnings into boil kettle or other container. The sparging process should take approximately 45–60 minutes. Restrict the flow of the wort exiting the lauter tun so that run off takes 45–60 minutes. Begin pouring 170 °F (77 °C) sparge water over the top of the grain bed one pitcher at a time. Try not to allow grain bed to run dry or compaction of grain bed could occur.

8. Continue sparging until 6.5 gallons (24.7) of wort is collected. Bring 6.5 gallons of wort to a boil. Allow wort to boil for 30 minutes before adding bittering hops. Add the bittering hops 60 minutes before the end of the 90-minute boil. Add flavoring hops 15 minutes before the end of the 90-minute boil. If you are using an immersible wort chiller, place it in the boiling wort with the flavor hops. Irish moss (whirlfloc tablet) should also be added 15 minutes before end of boil. If you have aroma hops, add them 2 minutes before the end of the 90 minute boil. Add bittering hops 60 minutes before end of boil. Add Irish moss and flavoring hops 15 minutes before end of boil (and your immersion chiller if you are using one). Add aroma hops 2 minutes before end of boil.

9. After the boil, cool wort to 60–75 °F (16–24 °C). Siphon or pour wort into primary fermenter. Attempt to leave any trub behind. If you have less than 5 gallons (19 L) of wort in fermenter, cool, clean dechlorinated water may be added to increase volume.

10. Add yeast and ferment between 60 and 75 °F (16–24 °C).

11. When fermentation completes, sanitize all bottling equipment and bottle or keg as desired.