Brewing Method: Extract
Yeast: Amsterdam dry lager yeast
Yeast Starter: Rehydrate yeast in 1 cup warm water
Batch Size: 5 U.S. Gallons
Original Gravity: 1.048
Final Gravity: 1.010
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 45 minutes
Primary Fermentation: 7 days (under 70 degrees, if possible)
Secondary Fermentation: 12 days (under 60 degrees, if possible)
Additional Fermentation:

Grain Bill:

6.6 lbs (2 cans) light extract syrup - U.S or Australian
1/2 lb toasted pale malt (toast on cookie sheet in 200 degree oven for 15 minutes)
2 cups plain old cane sugar (use corn sugar if it makes you feel better!)

Hop Bill:

1 ounce Brewers Gold (9% alpha acid) at beginning of boil
1/2 ounce Cascade 10 minutes before end of boil
1/2 ounce Cascade at very end of boil (remove from heat before adding)

Mash Schedule:

Lightly crack the toasted malt and steep in 160 degree F. water for 45 minutes. Remove the grains from the water and add malt extract, cane sugar, and the Brewers Gold hops. Boil for 35 minutes befor adding half the cascade hops. Boil ten more minutes , remove from the heat and add the remaining hops.

Brewers Notes:

The Amsterdam lager yeast, or any other dry lager yeast, will work ok at the higher fermentation temps typical of California Common beer. A good clean ale yeast, such as Doric, can be substituted, although the style really demands a lager yeast. The 2 cups of cane sugar is added to "kick up" the alcohol slightly, and is used precisely because it bugs rigid purists.