Smith Steam Beer |
Type: Extract | Date: 1/27/1995 |
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): 37.0 | Brewhouse Efficiency: - |
| Taste Notes: Smooth classic style steam beer, slightly bitter with a good head. |
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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 %] (15 min) | Hops | 4.9 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 10.00 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: 1.045 SG |
| Est Final Gravity: 1.011 SG | Measured Final Gravity: 1.013 SG |
| Estimated Alcohol by Vol: 4.35 % | Actual Alcohol by Vol: 4.17 % |
| Bitterness: 35.3 IBU | Calories: 200 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: 35.0 days |
| Storage Temperature: 52.0 F | |
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Notes |
Steeped crystal malt. Boiled gypsum, hops and malt with 2.5 gallons of water. Added cascade for last 15 minutes then the Irish Moss. Fermented at room temperature. I brewed several batches of this beer in the mid-1990s and all came out well.
I recall this beer reached its peak after around 8 weeks, though it was good after about 4 weeks. |
