Steam Beer - Beer Recipe - Brewer's Friend

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Steam Beer

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO magazine
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
URL: https://byo.com/article/anchor-clones/
Created: Monday June 26th 2023
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1.054
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.13 lb US - Pale 2-Row9.13 lb Pale 2-Row 37 1.8 87.5%
1.31 lb American - Caramel / Crystal 40L1.31 lb Caramel / Crystal 40L 34 40 12.5%
10.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 22.61 38.9%
0.40 oz Northern Brewer0.4 oz Northern Brewer Hops Pellet 7.8 Boil 20 min 7.82 22.2%
0.70 oz Northern Brewer0.7 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 38.9%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.79 psi       Temp: 41 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.2 gal Infusion -- 149 °F 60 min
4.1 gal Batch Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 78 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.92 15.7  
Mash volume with grains 4.75 19  
Grain absorption losses -1.31 -5.2  
Remaining sparge water volume (equipment estimates 4.21 g | 16.8 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

Yeast options:

  • White Labs WLP810 SF Lager
  • Wyeast 2112 California Lager

    Ferment at 61 °F (16 °C) for 7 days before raising the temperature to 66 °F (19 °C) for three days for a diacetyl rest. Once the beer reaches terminal gravity (~14 days total), bottle or keg the beer and carbonate. Store cold for approximately two weeks before serving.
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  • Last Updated: 2024-07-16 17:06 UTC