Foggy Days California Common

Foggy Days California Common is rated 4.5 out of 5 by 17.
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The California Common is an example of a “hybrid beer”. It’s brewed with a lager yeast, but at the temperature range of an ale. When brewers of German heritage started brewing beer on the west coast in the 1800’s, there was no refrigeration and limited access to ice. While ale yeasts were readily available at the time, many of these immigrant German brewers were more familiar with lager yeast.   

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    What You Get

    1 Can of American Lager Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax LME Pale

    1 Packet of 2-Row Malt

    1 Packet of Crystal 40 Malt

    1 Packet of Hallertau Pellet Hops

    3 Hop Sacks

    1 Packet of Saflager S-23 Yeast

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Anchor Steam California Lager

    Widmer Columbia Common

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.044

    Final Gravity: 1.011

    ABV: 4.2%

    SRM: (Color): 5

    IBU: (Bitterness): 37


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract (you won’t be using
    this), then place the unopened can and BrewMax LME in hot tap water. 

    2. Add the grains to a Muslin Hop Sacks tying it closed.

    3. Using a measuring cup, pour 6 cups of water into your clean 4-quart or larger pot (Use just
    enough water to cover the grains). Bring your pot of water up to above 155 degrees F.

    4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

    5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack
    over the pot with 1 cup of hot water each. Let drain. Do NOT squeeze the grain bag. Discard
    grain bag.

    6. Place 1/2 packet of Hallertau pellet hops into a hop sack tying it closed, then trim away excess

    7. Bring the grain water to a low rolling boil, add in hop sack, let boil for 10 minutes.

    8. While this is boiling, place the remaining 1/2 packet of Hallertau hops into a hop sack and trim
    away excess material.

    9. After the 10-minute boil has passed, remove the pot from heat and add the final hop sack to
    the wort (do not remove previous-hop sack). 

    10. Open the can of Brewing Extract and LME and pour the contents into the hot mixture in your
    pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    11. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other
    fermenter this would be approximately 1 gallon of water. 

    12. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the
    fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration
    of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter

    13. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    14. Sprinkle the S-23 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 70° and 76° F (21°-
    24° C), and out of direct sunlight. Ferment for 14 days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 3 out of 5 by VRAY from Foggy Days California Common Today I tried out my first Foggy Days California Common, it has a taste that I've never had before, with about the right amount of bitterness, it has a lingering good after taste, I still have several partial mash mixes to try out yet, right now I'm leaning toward the Long Play IPA, as another one of my favorites.
    Date published: 2017-05-20
    Rated 5 out of 5 by theheyj from Great Beer Best brew so far. I haven't reordered any until now. Well worth the extra effort to brew.
    Date published: 2016-10-28
    Rated 5 out of 5 by Big Mac from Great beer Foggy Days I brewed three tanks at one time. Foggy Days, Lock Stock & Barrel and Austin Pils. Six gallons bottled total. This tasted great right out of the tank while I bottled. It was another partial mash that was well worth it. I have always enjoyed Mr Beer recipes but these partial mash makes the three beers taste better than any micro beers in the Orlando area. There is no BS in any of my reviews. I have made just a few errors in the past but they were because of going with empty coke bottles. Must use the pet bottles.
    Date published: 2020-05-10
    Rated 4 out of 5 by Snookie Roy from Very Tasty! Even though I screwed up the recipe (a little and let's just leave it at that), this beer turned out very well. The color is awesome and I could taste the butterscotch notes. Right amount of hoppiness, for my taste anway. I can't wait to make it again - hopefully 100% right next time.
    Date published: 2016-09-04
    Rated 5 out of 5 by Mike Cameron from Tasty steam beer! I made this recipe last year for learn to Homebrew Day. It took a few months to mellow out but once it did, it was delicious! Other guys in my homebrew club didn't believe me when I told them it was a Mr Beer recipe!
    Date published: 2017-09-28
    Rated 5 out of 5 by MiniYoda from My first Partial This was my first partial mash. I was concerned at first, but the instructions online are very easy to follow. Don't be worried about doing a partial mash. Like they say, if you can boil tea, you can do it.
    Date published: 2017-03-03
    Rated 4 out of 5 by Scott24 from Quite Enjoyable! This came out very drinkable! This wasn’t the simplest recipe but I’d say it was worthwhile. This was also the first time I had boiled grains as part of a recipe and since I didn’t have a thermometer handy I’m not entire sure that my water temperatures were in the specified range.
    Date published: 2021-02-25
    Rated 4 out of 5 by CTKev from Not Bad at All! I thought this was a nice beer; not great but pretty good. Hoppiness and bitterness were both mild. It was average work for a partial mash, and the conditioning time is short so you can taste your work fairly early. I might make it again.
    Date published: 2019-01-11
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