Steam Beer

Batch Size: 5.25 gal	Style: California Common (19B)
Boil Size: 6.78 gal	Style Guide: BJCP 2015
Color: 8.7 SRM	Equipment: ROBOBREW
Bitterness: 36.3 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)	Mash Profile: Robobrew Mash and Sparge Light Body
Est FG: 1.013 SG (3.2° P)	Fermentation: Steam Beer (California Common), Two stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.98 gal	Distilled Water	Water	1
2.53 g	Calcium Chloride (Mash 60 min)	Misc	2
2.00 ml	Lactic Acid (Mash 60 min)	Misc	3
2.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.21 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
1.08 g	Baking Soda (Mash 60 min)	Misc	6
8 lbs	Pale Malt - Weyermann (3.0 SRM)	Grain	7
2 lbs	Munich Malt (9.0 SRM)	Grain	8
8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	9
1.41 g	Calcium Chloride (Sparge 60 min)	Misc	10
1.11 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	11
0.67 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	12
0.60 g	Baking Soda (Sparge 60 min)	Misc	13
0.75 oz	Northern Brewer [9.9%] - Boil 60 min	Hops	14
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	15
0.25 oz	Northern Brewer [9.9%] - Boil 15 min	Hops	16
1.00 oz	Spalter [4.5%] - Steep 5 min	Hops	17
1.00 oz	Sterling [7.5%] - Steep 5 min	Hops	18
1.0 pkgs	California Lager (Wyeast Labs #2112)	Yeast	19

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