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Beer Style: California Common
Recipe Type: all-grain
Yield: 5 gallons
Description:
Adapted from an Anchor Steam clone, this California Common–style recipe reimagines a classic for gluten-free homebrewing. Pale malt and biscuit-style rice malt replace traditional barley malts to recreate the signature toasty, bready character, with optional millet malts adding depth. Fermented with a California lager yeast, this gluten-free beer delivers clean, rustic flavor and pays homage to the original steam beer tradition—no refrigeration or gluten required.
Ingredients:
- 11.25 LBS Pale Millet Malt; or 15.75 Pale Rice Malt; or any combination of the two
- 1.25 LBS Caramel Millet Malt or 1.75 LBS Crystal Rice Malt
- 0.625 LB Biscuit Rice Malt
- 2.75 OZ Northern Brewer Hops
- 1 TSP Irish Moss
- S-23 or M54 Lager Yeast
Additional Instructions
Primary Ferment: 7-10 daysSecondary Ferment: 2-6 weeks
Beer Profile
Original Gravity: 1.050Final Gravity: 1.012
Alcohol by Vol: 4.9%
Color SRM: 5.0
Bitterness IBU: 35.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Use the appropriate amount of rice hulls to ensure circulation and filtration.
Allow to achieve hot break and maintain rolling boil.
1 OZ Northern Brewer Hops @ 60 min
1 OZ Northern Brewer Hops @ 20 min
1 TSP Irish Moss @ 20 min
1 OZ Northern Brewer Hops @ flameout
S-23 or M54 Lager Yeast
Ferment at 60F for 7-10 days before transferring to secondary. Bottle or keg when fully attenuated and then condition.