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California Steaming

California Common Beer



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Brewer/Contributor: Brad Smith

Batch Size: 5.00 gal

Boil Size: 2.43 gal

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California Steaming

Type: Extract

Date: 11/6/2003

Batch Size: 5.00 gal

Brewer: Brad Smith
Boil Size: 2.43 galAsst 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.


AmountItemType% or IBU
6.00 lbPale Liquid Extract (8.0 SRM)Extract85.71 %
1.00 lbCaramel/Crystal Malt - 30L (30.0 SRM)Grain14.29 %
1.50 ozNorthern Brewer [8.50 %] (60 min)Hops30.4 IBU
0.75 ozCascade [5.50 %] (60 min)Hops9.8 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
8.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
1 PkgsAmerican Lager (Wyeast Labs #2035)Yeast-Lager


Beer Profile

Est Original Gravity: 1.044 SG

Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.35 % Actual Alcohol by Vol: 0.65 %
Bitterness: 40.2 IBUCalories: 43 cal/pint
Est Color: 9.8 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 10.00 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 4.3 ozCarbonation Used: -
Keg/Bottling Temperature: 72.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 


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.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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