Stoopsitters Brewing BrewBlog > BrewBlogs > Steam Exp 1 [California Common Beer]

BrewBlog: Steam Exp 1

Specifics

Style:

California Common Beer — BJCP Style Information

Category:	Amber Hybrid Beer
Number:	07B

A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.

Commercial Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager.

Brewer:

Dustin Zastera

Brew Date:

January 27, 2007

Yield:

5 gallons

Batch No:	30
OG:	1.046

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

8.00 pounds

Rahr Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

84.2% of grist

1.00 pounds

Simpsons Caramalt

Color (L):	34 °L
Info/Use:	A British malt similar to American or Belgian crystal malts.

10.5% of grist

0.50 pounds

Dingemans Biscuit Malt

Color (L):	23-25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

5.3% of grist

9.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	9.5 pounds
Grain Absorbtion:	2.0 gallons
Total Water Needed:	8.5 gallons	6 gallons (runoff) + 2 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.4 gallons	8.5 gallons (total water) – 3.2 gallons (mash water)

)

100% of grist

Non-Fermentables

1	Whirlfloc @ 10 minutes
1	Yeast Nutrient @ 10 minutes

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

Pellets @ 0 minutes
Type: Aroma
Use: Boil

3.00 ounces

Total Hop Weight

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	California Lager
Manufacturer:	Wyeast
Product ID:	2112
Type:	Lager
Flocculation:	High
Attenuation:	69%
Temperature Range:	58–68°F
Amount:	2000 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash with 5.2 buffer Mash in with 3.0 gallons of water at 166F to hit 153F. Infuse with 1.5 gallon boiling water. First running 3.5 gallons @15.1B. Second runnings to 6.75 gallons.

Mash with 5.2 buffer

Mash in with 3.0 gallons of water at 166F to hit 153F. Infuse with 1.5 gallon boiling water.

First running 3.5 gallons @15.1B. Second runnings to 6.75 gallons.

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Maibock 1	Feb 17, 2007
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