Recipe of the Week: Golden-West Common

Briess_PilsnerTulipGlass_2x35_72dpiExceptionally malty, this atypical California Commons is formulated with Goldpils® Vienna Malt and fermented at ale temperatures with San Francisco Lager yeast. You’ll need 10 pounds of Goldpils® for this 5-gallon batch which, btw, would be a great Christmas gift for yourself or your best homebrewing buddy.

The recipe can be found as a Briess / White Labs tear-out recipe card in the December issue of Brew Your Own magazine. For a printer-friendly version visit the Briess Recipe Database. Happy brewing!

Golden-West Common

  • Type: Ale
  • Style: Pale Ale
  • Batch Size: 5 gallons
  • Recipe Type: All Grain
  • Recipe Contributed By: Briess Technical Services Team


  • 10 lbs Briess Goldpils® Vienna Malt
  • 0.5 lbs Briess Caramel Malt 60L
  • 0.75 oz Northern Brewer (9.0AA hop) – 60 minute boil
  • 0.75 oz Northern Brewer (9.0AA hop) – 15 minute boil
  • 0.75 oz Northern Brewer (9.0AA hop) – 1 minute boil
  • 1 vial White Labs WLP810 San Francisco Lager Yeast
  • 1 capsule Servomyces Yeast Nutrient – 10 minute boil


  1. Mash grains at 148-152º for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 45 minutes
  5. Add second hop addition, boil 14 minutes
  6. Add third hop addition, boil 1 minute
  7. Cool to 60ºF, oxygenate wort
  8. Pitch 1 vial WLP810 San Francisco Lager Yeast


  • Primary Fermentation: 2-3 weeks at 60ºF
  • Secondary Fermentation: 2 weeks (preferably at 36ºF)
  • Force carbonate or botth condition with 1/4 pack of WLP545


  • Original Gravity: 1.051
  • Final Gravity: 1.013
  • ABV: 4.9%
  • ABW: 4.0%
  • IBU: 34
  • Color (L): 10

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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