Dar kjem dampen
All Grain Recipe
Submitted By: thormodsrud (Shared)
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Brewer: Eirik | |
Batch Size: 6.08 gal | Style: California Common (19B) |
Boil Size: 8.30 gal | Style Guide: BJCP 2015 |
Color: 5.3 SRM | Equipment: Grainfather |
Bitterness: 43.5 IBUs | Boil Time: 60 min |
Est OG: 1.068 (16.7° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.015 SG (3.9° P) | Fermentation: Steam Beer (California Common), Two stage |
ABV: 7.0% | Taste Rating: 0.0 |
Ingredients
Amount |
Name |
Type |
# |
11.10 gal |
Oslo - Maridalsvannet Herslebsgate |
Water |
1 |
33.60 g |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
7 lbs 11.46 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
3 |
2 lbs 10.33 oz |
Maize, Flaked (Thomas Fawcett) (2.0 SRM) |
Grain |
4 |
2 lbs 6.80 oz |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
5 |
1 lbs 8.69 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
6 |
7.05 oz |
Caramel/Crystal Malt (15.2 SRM) |
Grain |
7 |
5.29 oz |
Acidulated (BestMälz) (1.5 SRM) |
Grain |
8 |
1.23 oz |
Northern Brewer [10.2%] - Boil 60 min |
Hops |
9 |
1.59 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
0.35 oz |
Northern Brewer [10.2%] - Boil 15 min |
Hops |
11 |
0.35 oz |
Willamette [4.5%] - Boil 15 min |
Hops |
12 |
3.00 g |
Servomyces D50 yeast nutrient (Boil 10 min) |
Misc |
13 |
0.71 oz |
Northern Brewer [10.2%] - Steep 15 min |
Hops |
14 |
0.71 oz |
Willamette [4.5%] - Steep 15 min |
Hops |
15 |
2.0 pkgs |
American Ale Yeast Blend (White Labs #WLP060) |
Yeast |
16 |
Taste Notes
My take on a steam beer / california common. Willamette is not according to style, but love the aroma of it.
Taste, very crisp and pleasant. Beautiful colour. Perfect summer beer. Notes
The malt is based heavily on the recipe for "Kauk cream ale" from Knut Magerhold. .
Alterations:
- Slightly adjusted quantities of malt to get closest 100g
- added 150g acidulated malt for crispness
- changed yeast to wlp810 for california common style
- changed hops from pure palisade to willamette and northern brewern
Mashed with 24 liters of water, sparged with 13,4 liter.
Postboil 24,7 liter in grainfather, watered down to 1.056 and 34 liter 34 liter. Oxygenated for 1 minut. .
Fermented at 14,5 degrees. Lagered at 2 degrees for 2 months. This Recipe Has Not Been Rated