Steam Beer
A recipe that mmmbeer and I used.
This is a recipe that we REALLY enjoyed. It was inspired by one of Chuck Collis’s recipes (brewd00d), we upped the crystal percentage, added a few lbs of Vienna malt, and used Saflager yeast. Hope you enjoy it too. California Commons is the style. Recipe is for 11 gallons.
| gallons of product: | 11 | total mass (lbs): | 19.00 | OSG: | 1.050 | (if you have a) Refractometer Calculations | ||||||
| anticipated % yield: | 80 | dough-in (qts/lb): | 1.25 | % yield: | 79.7 | Conversion | brix reading | Spec. Grav. | ||||
| projected gravity: | 1.050 | dough-in (gal): | 5.94 | TSG: | 1.011 | original brix to OSG: | 1.001 | |||||
| % Attenuation: | 78.0 | final brix to TSG: | 1.002 | |||||||||
| Base Malts | lbs | oz | potential gravity | % mass | % Alcohol by Vol: | 5.2 | ||||||
| 2 Row | 0.0 | 0.0 | ||||||||||
| Maris Otter Pale | 0.0 | 0.0 | % Utilization of Hops | |||||||||
| Munich | 0.0 | 0.0 | Boil Time (min) | Leaf %U | Pellet %U | |||||||
| Pale Ale | 14 | 47.1 | 73.7 | dry hop | 0 | 0 | ||||||
| Pilsen / Lager | 0.0 | 0.0 | 0 to 9 | 5 | 6 | Beer Belly Factor | ||||||
| Vienna | 2 | 6.4 | 10.5 | 10 to 19 | 12 | 15 | Calories per 12 oz: | 166 | ||||
| Wheat | 0.0 | 0.0 | 20 to 29 | 15 | 19 | Calories per pint: | 221 | |||||
| 30 to 44 | 19 | 24 | ||||||||||
| Character Malts | lbs | oz | potential gravity | % mass | 45 to 59 | 22 | 27 | |||||
| Amber Malt | 0.0 | 0.0 | 60 to 74 | 24 | 30 | |||||||
| Aromatic | 0.0 | 0.0 | 75+ | 27 | 34 | |||||||
| Biscuit | 0.0 | 0.0 | ||||||||||
| Black Patent | 0.0 | 0.0 | Hop Variety | (oz) | Alpha Acid % | Boil Time | Leaf/Pellet | %U | IBU’s | |||
| Brown Malt | 0.0 | 0.0 | Columbus | 1.5 | 11.1 | 60 | Pellet | 30 | 34.0 | |||
| CaraMunich | 0.0 | 0.0 | Cascade | 1 | 6.9 | 20 | Leaf | 15 | 7.0 | |||
| Carapils | 0.0 | 0.0 | Cascade | 1 | 6.9 | 3 | Leaf | 5 | 2.3 | |||
| Chocolate Malt | 0.0 | 0.0 | Cascade | 0.8 | 0 | 0.0 | ||||||
| Crystal | 3 | 9.3 | 15.8 | 0 | 0.0 | |||||||
| Peated Malt | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Roasted Barley | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Rye | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Special B | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| 0 | 0.0 | |||||||||||
| Flaked Grains | lbs | oz | potential gravity | % mass | 0 | 0.0 | ||||||
| Barley | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Grits | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Maise | 0.0 | 0.0 | 0 | 0.0 | ||||||||
| Oats | 0.0 | 0.0 | Total IBU’s | 43.4 | ||||||||
| Rice | 0.0 | 0.0 | ||||||||||
| Rye | 0.0 | 0.0 | ||||||||||
| Wheat | 0.0 | 0.0 | Mash Schedule: | Mashed for 60 minutes @ 155 | ||||||||
| Sparge Vol & Temp: | Sparged with 12 gallons @ 175 | |||||||||||
| Sugars | lbs | oz | potential gravity | % mass | Fermentation Temp: | Fermented @ about 70 degrees with Saflager yeast (worked great) | ||||||
| Belgian Candi | 0.0 | 0.0 | Other Notes:Dry hopped with .8 oz for a few weeks, VERY nice hop flavor and aroma. | |||||||||
| Brown Sugar | 0.0 | 0.0 | Toasted 1 lb of the Pale Ale Malt @ 325 degrees for 20 minutes. | |||||||||
| Corn Sugar | 0.0 | 0.0 | ||||||||||
| Dry Malt Extract | 0.0 | 0.0 | ||||||||||
| Honey | 0.0 | 0.0 | ||||||||||
| Invert Sugar | 0.0 | 0.0 | ||||||||||
| Lactose | 0.0 | 0.0 | ||||||||||
| Liquid Malt Extract | 0.0 | 0.0 | ||||||||||
| Maple Syrup | 0.0 | 0.0 | ||||||||||
| Molases | 0.0 | 0.0 | ||||||||||
| Sucrose | 0.0 | 0.0 | ||||||||||
