BeerSmith™ Recipe Cloud

Taste Notes

The culmination of several years of iterations on the California Common style from an Australian home brewer that specialises in 'steam' beers. Subtle malty complex is balanced by the lush pine of Northern Brewer hops with careful attention to mineral ratios in the brew water. The slight twist on the style is the slight twang of rustic pepper from the rye component in the recipe. Fan-bloody-tastic!

Notes

Mash at 68C. Salts added to Melbourne Cardinia reservoir water (very soft) to hit a profile of 150ppm SO4, 75ppm CaCl and Ca around 90ppm. Acidulated malt to hit a mash pH of 5.2 to 5.3. Latter may be discarded if not necessary. Please note this recipe is calculated a 70% total efficiency and adjust accordingly. A packet of Safale W-34/70 should be hydrated and given a kick start during the rest of the boil/cool time. A small amount of cooled wort added so that the liquid barely covers the stir bar in a flask. If not doing this it will likely need two packets of yeast, or consider fermenting slightly warmer. Suitable liquid yeasts are WY2124 and WPL830. 20 minute post-boil resting period during which the last addition of hops are steeped. Beersmith does not calculate hot wort hop utilisation (as no-chillers will attest). Actual IBU will be slightly north of 40. Primary for 2-weeks at 19C. Then let fall to 10C over a week. No secondary. Force carb at 2.7 vols of CO2. Should be served 8-9 degrees celcius. Eg. leaving glasses stand for a few minutes is sufficient. Note: This beer is named for the heritate steam train that traverses the beautiful countryside of the Australian state of Victoria.