Wee Steam

All Grain Recipe

Submitted By: sthrelkeld (Shared)
Members can download and share recipes

Brewer: Scott Threlkeld
Batch Size: 5.50 galStyle: California Common Beer ( 7B)
Boil Size: 8.79 galStyle Guide: BJCP 2008
Color: 11.4 SRMEquipment: My Tuned Electric BrewSetup
Bitterness: 40.6 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: RIMS-HERMS Single Infusion, Medium Body
Est FG: 1.015 SG (3.9° P)Fermentation: Steam Beer (California Common), Two stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.83 gal My water Water 1
5.00 g Calcium Chloride (Mash 60 min) Misc 2
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
5.00 ml Lactic Acid (Mash 60 min) Misc 4
9 lbs 10.17 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
1 lbs 14.83 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
2.00 oz Northern Brewer [5.4%] - Boil 60 min Hops 7
1.00 oz Cascade [5.5%] - Boil 60 min Hops 8
0.50 oz Northern Brewer [5.4%] - Boil 30 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
0.50 oz Northern Brewer [5.4%] - Steep 10 min Hops 11
1.0 pkgs California Lager (Wyeast Labs #2112) Yeast 12

Taste Notes

5 gallons kegged + 8 bottles residual sweetness with a feel of carbonation already (this is before carbonation). Good malty finish.

Notes

milling grains at .038 grain temp: 68 mash tun: 72 mash in at 155 degrees. First time to use inulation on the mash tun. for mash out, pump not working - ended up doing direct fire to get to 168 and over shot to 179. Mash ended up at 90 minutes rather than 60. Adjusting recipe. vaulaf circulate for 20 minutes fly sparged with the balls again - seemed to work this time, need to insure that the float is slightly under the wort to insure a tight seal. Sparged at 170 degrees Pre boil: 10.5 gallons at 1.30 - .25 more gallons and .05 less OG Post boil: 6.5 gallons at 1.43 - should be 1.51 - added the 2 liter starter and over filled the carboy. Need to dial back equipment (doing it now).

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine