Steam Beer

Posted by Ben Evert | 12:01 AM | | 1 comments »








Ingredients:

2.00 lbs. Munich-100 malt 30L
1.50 lbs. Flaked rye
1.00 lbs. Harrington 2-row pale malt 1.8L
1.00 lbs. German Vienna malt 3L
10.00 oz. Cara Pils
2.00 lbs. DME Australian Pale
0.75 oz. Perle 8.4% (60 min)
0.50 oz. Williamette 4.2% (45 min)
0.50 oz. Williamette 4.2% (15 min)
0.50 oz. Williamette 4.2% (2 min)
Yeast: BrewTek California Gold CL-690

Style: California Common
Notable examples: Anchor Steam, Maisel's Dampfbier

Brewing: 1.053
Bottling: 1.014
IBUs: 37.0
Alcohol: 5.3% (v/v)
Color: 14 SRM (36 EBC)
DBatch price: $16.97
Bottle price: $0.32

Mash water: 7.8 quarts (130 degF strike)
Mash Schedule:
122 degF (30 min)
152 degF (65 min)
168 degF (5 min)
Sparge water: 9.4 quarts (170 degF)
Sparge liquor: 3.4 gallons
Desired final volume: 5 gallons

Procedure:
Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.
 
Pitch when cool (65-75 degF).

Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025. 

Continue secondary fermentation at 60-65 degF for 14 days. 

Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle. 

Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

Source: Ericsbeerpage.com

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1 comments

  1. Maggie // 12:41 PM  

    You have a great collection of recipes! I'd love to get into home brewing.