California Common

Pre-Prohibition, several brewers of "steam" beer in California, only Anchor survived Prohibition. "Steam beer" now trademarked.
Lager beer produced w/out ice/refrigeration (60-65 F). CA brewers were of German heritage, leading to preference for lager yeast.
Why "Steam"? Possible origins are: o high pressure in kegs - would "steam" when tapped o wort chilled on roof overnight - "steamed" as it cooled
19th century steams kraeusened, underwent secondary fermentation in container
20th century steam kraeusened in secondary, but at brewery, not in final

Original Gravity	1.048 - 1.051
Final Gravity	1.013
Grains	All-malt, includes crystal
Mashing	"Upward infusion", exact temp. undisclosed
Bitterness	30 - 35 IBU, Northern Brewer, 3 additions
Yeast	Lager type
Fermentation Vessels	Two-foot deep fermenters
Temperature	Pitched @60, controlled to prevent too warm
Conditioning	Kraeusened, cellared for three weeks before packaging

Historically single-malt only, today crystal malt usually added
Fairly generous hopping. Traditionally uses U.S.-grown hops.
SF water is very soft.
Fermentation is key. SF Lager yeast (WLP 810) is great, but it requires care. Temperature should be kept below 65F, preferably 62F or so. A conditioning rest is usually performed, Anchor does 3 weeks at 50F.

This is my standard CalCom recipe. It took Best of Show at NCHF 2002.

For 5 gallons:

9#	2-row
1#	Crystal 60
1.5oz	Northern Brewer - 60 min
1.5oz	Northern Brewer - 30 min
1.5oz	Cascade - 5 min
Clarifier:	1 tab. Whirlfloc - 20min
Yeast:	WLP 810 San Francisco Lager, 900mL starter

Mash temp:	150F
Mash time:	60 min
Boil time:	60 min
Primary Fermentation:	66F, 7 days
Secondary Fermentation:	66F, 7 days
Conditioning:	50F, 2 weeks