California Steaming |
Type: Extract | Date: 11/6/2003 |
Batch Size: 5.00 gal | Brewer: Brad Smith |
| Boil Size: 2.43 gal | Asst Brewer: |
| Boil Time: 60 min | Equipment: Brew Pot (3 Gallon) |
| Taste Rating(out of 50): 41.0 | Brewhouse Efficiency: - |
| Taste Notes: Very nice tasting beer from my recipe archives. Smooth, hoppy but well balanced. |
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Ingredients |
| Amount | Item | Type | % or IBU |
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| 6.00 lb | Pale Liquid Extract (8.0 SRM) | Extract | 85.71 % | | 1.00 lb | Caramel/Crystal Malt - 30L (30.0 SRM) | Grain | 14.29 % | | 1.50 oz | Northern Brewer [8.50 %] (60 min) | Hops | 30.4 IBU | | 0.75 oz | Cascade [5.50 %] (60 min) | Hops | 9.8 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 8.00 gm | Gypsum (Calcium Sulfate) (Mash 60.0 min) | Misc | | | 1 Pkgs | American Lager (Wyeast Labs #2035) | Yeast-Lager | |
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Beer Profile |
Est Original Gravity: 1.044 SG | Measured Original Gravity: 1.010 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.005 SG |
| Estimated Alcohol by Vol: 4.35 % | Actual Alcohol by Vol: 0.65 % |
| Bitterness: 40.2 IBU | Calories: 43 cal/pint |
| Est Color: 9.8 SRM | Color: |
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Mash Profile |
| Mash Name: None | Total Grain Weight: 10.00 lb |
| Sparge Water: - | Grain Temperature: - |
| Sparge Temperature: - | TunTemperature: - |
| Adjust Temp for Equipment: FALSE | Mash PH: - |
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Steep grains as desired (30-60 minutes)
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| Mash Notes: - |
Carbonation and Storage |
| Carbonation Type: Corn Sugar | Volumes of CO2: 2.4 |
| Pressure/Weight: 4.3 oz | Carbonation Used: - |
| Keg/Bottling Temperature: 72.0 F | Age for: 28.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
| Boil 2 gal water with gypsum, then add briess malt, crystal malt and Northern Brewer Hops to pot. Boil for about 60 minutes. Add Cascade hops and Irish Moss during last 10-15 minutes of the boil. Cool wort to room temperature using either a wort chiller or by adding cold water. Top out fermenter to 5 gallons with pure water, and ferment for 4 days. (I use a 5 gal glass carboy for fermentation and 1 inch blowout tube to get rid of excess krausen). Rack to secondary fermentor (glass) for an additional 5 days of settling. I usually add one package of clear gelatin dissolved into a pint of water at this stage to aid in clearing the beer. Bottle into sterlized bottles. I aged this beer for approximately 3 weeks, and it tasted most excellent at that time. Peak flavor was reached after approximately 8 weeks. |
