California Common or Steam Beer is a great style of beer for those that love lagers but don’t have the tools to ferment at lower temperature. By using the Mangrove Jacks M54 California Lager yeast you are able to ferment this at ale temperatures 18-20c.
This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.
Equipment Required (not Included):
Pan/pot (no smaller than 10L)
30L fermentator and air lock (cleaned and sanitised)
Mash Paddle (sanitised)
Sanitiser and Cleaner
Household kettle – for hot water
Crisp Munich Malt (250 grams)
Crisp Crystal Malt (250 grams)
Willamette Pellets (100 grams)
Mangrove Jacks Californian Lager M54 Yeast (1 packs)
Premium Grade Light Liquid Malt Extract 3kg
Hop Sock for grains
Beer Style (main): American Lagers
Beer Style (sub): American-Style Lager
Batch Size: 21
Original Gravity: 1047
Final Gravity: 1010
ABV %: 4.5%
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 30
Additions and timing:
Once 100c boil has been reached count down 30 minutes boil time and add hops at correct timings:
50g Willamette – 30 min
25g Willamette – 15 min
25g Willamette – 0 Min
Let stand for 15 min.
In the mean time, if you have not already done so then sanitise your fermenter and paddle now.
Add the hot wort from the pan to your fermenter.
Add in the Malt Extract and mix well.
Top up with cold water to 21L, do this vigorously to ensure it is aerated.
Check the temperature of the wort. If it is below 20c then you can now add the yeast.
Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature at a constant 18-20c.
Yeast: Mangrove Jack California Lager
Fermentation temperature/steps: 18c/20c 9 days
The California Common, or Steam Beer, is a hybrid style unique to the US. It’s usually brewed with a special strain of lager yeast that works better at warmer (ale-like) temperatures. This method dates back to the late 1800’s in California when refrigeration was a great luxury. At the time, brewers had to improvise to cool the beer down, so shallow fermenters were used. In a way, the lager yeast was trained to ferment quicker at warmer temperatures. Today’s examples are light amber to tawny red in color, medium bodied, and possess a malty character. Some mildly fruitiness along with an herbal yet assertive hop bitterness are also typical. San Francisco’s Anchor Brewing Company trademarked the term “Steam Beer” and as such all other examples of the style must be legally referred to as “California Common.”