Name: This name - Telegraph Hill - is a tribute to the area of the country where this style was born. During our travels, certain places stick in our memory and paying tribute to those memories is an important part of who we are at One Lake Brewing.

Style: The California Common beer style (19B in the 2015 BJCP Style Guide) originally was known as “Steam Beer”, born at the time from what was available and convenient. Gold rush opportunists likely used salvaged yeast from bottles (that were almost certainly originally fermented cool) and used this slurry as the basis for their warm and open fermentations. The grain profile likely evolved over time, but given the other flavor parameters we felt this dark amber, almost mahogany color, did the trick. Hops were always classic west-coast non-citrusy varieties with pine and herbal notes - Northern Brewer is traditional and features prominently in our version.

Story: Telegraph Hill is an iconic and beautiful place in the middle of San Francisco topped with Coit Tower with views that will change you. This beer is our version of a classic and truly American style - often considered the first craft beer in the states. It is stronger than normal for this style, with more attention paid to the specialty malts to push through an assertive flavor. It is hopped more aggressively to account for this adjustment, and this is one of our most popular cold weather brews.

History of One Lake Brewing Releases:

• Winter 2019

• Winter 2020

• Winter 2022

Ingredients: The base ingredients for this beer are somewhat straight forward. Standard American 2-row base is almost 90% of the entire grain bill. Malt additions come in the form of Special Roast, medium crystal malt and some pale chocolate for a little color enhancement. Hops are added with a traditional American craft beer hop schedule - bitterness for early additions, flavor for midway additions and aroma for late additions - there are no dry hops in this beer.

Methods: The most interesting part of the process for this beer involve the fermentation schedule. Honoring the methods of the original versions, we use a lager yeast that has evolved to produce its best work at a much higher temperature than standard lager fermentations (55 degrees versus 40 degrees). This higher temperature speeds up the fermentation, and produces the flavor profiles of a hybrid beer (Germal Altbier and Kolsch are other hybrid fermentations examples).

Recipe Box:

Brewer’s 2-row malt - 89%
Special Roast malt - 5%
Dark Crystal Malt (80-90L) - 4%
Pale Chocolate Malt - 2%

26IBU of Northern Brewer Hops at First Wort
100% above charge of Northern Brewer Hops at 15min
100% above charge of Norther Brewer Hops at 1min

California Common yeast

Brewing Method:

Gravity targets:
* OG 1.075, FG 1.020

Adjust water to achieve mash of:
* 5.40pH and 1.4:1 ratio of SO4/Cl

Standard mash thickness
150-152 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
60 minute boil