Using Sunny Brae hops for local PA flavor. Best Malz Red X Malt will provide the red color. California lager yeast will provide a clean flavor. Dextrose to make up for thinking I was getting and extra .6lb of LME. Due to the partial boil, this will not be as bitter as calculated, but I like having all those checkmarks in the Style Guide (even though it won't really taste like a California Common).
Small beer from second runnings of the Mamber Ale. I'm going for a weak California Common approach here. Grains: Same as Mamber, with addition of 0.5lb Carapils to ensure proper dextrines Hops: Bravo for bittering as I have it on hand, Loral for a new world approach to old world hops Yeast: Imperial Cable Car Water profile: American lager with enhanced sodium, only using the Sparge column from Bru'n Water