Obsidian Steam Beer - Beer Recipe - Brewer's Friend

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Obsidian Steam Beer

151 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: TB
Calories: 151 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
URL: https://www.gshomebrewcomp.com/
Created: Monday September 21st 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 9.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.7%
3 oz German - Chocolate Rye3 oz Chocolate Rye 31 240 1.8%
9 lb Skagit Valley Malting - US - Skagit Valley Malting - Obsidian Barley9 lb US - Skagit Valley Malting - Obsidian Barley 33 2.82 84.2%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.5 Boil 60 min 16.07 12.5%
0.50 oz Yakima Chief Hops - MT Hood0.5 oz MT Hood Hops Pellet 5.3 Boil 60 min 11.36 12.5%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.5 Boil 10 min 5.83 12.5%
0.50 oz Yakima Chief Hops - MT Hood0.5 oz MT Hood Hops Pellet 5.3 Boil 10 min 4.12 12.5%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.5 Boil 1 min 1.39 25%
1 oz Yakima Chief Hops - MT Hood1 oz MT Hood Hops Pellet 5.3 Boil 1 min 0.98 25%
4 oz / $ 0.00
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 7 14 63 77 0
Distilled with added salts
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.01 16  
Mash volume with grains 4.86 19.5  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 4.23 g | 16.9 qt) 5.08 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.09 36.3
Equipment Profile Used: System Default
 
Notes

First Place - Amber/Brown Ales

No sparge method may have resulted in a lower efficiency

pH 5.5 (a tad high)

2L starter, decanted (a hint of diaceytal is present due to the extremely quick fermentation. Consider reducing the starter size to 1-1.5L and pitching at 54F)

Fermentation Schedule
Day 1-3: 58F (fermentation started to slow after 72 hours)
Day 4: 60F
Day 5: 62F
Day 6: 64F
Day 7: 66F
Day 8-14: 68F



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  • Last Updated: 2021-04-29 14:13 UTC