Willamette Steam Lager - Beer Recipe - Brewer's Friend

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Willamette Steam Lager

157 calories 14.9 g 16 oz
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Beer Stats
Method: All Grain
Style: Pre-Prohibition Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 78% (brew house)
Hop Utilization: 93%
Calories: 157 calories (Per 16oz)
Carbs: 14.9 g (Per 16oz)
Created: Saturday November 25th 2023
1.048
1.010
5.0%
31.0
4.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.55 kg Bestmalz - BEST Pilsen3.55 kg BEST Pilsen 37 1.9 86%
0.42 kg Franco-Belges - Special Aromatic0.415 kg Special Aromatic 37 4 10%
0.17 kg American - Victory0.165 kg Victory 34 28 4%
4.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Azacca13 g Azacca Hops Pellet 13 Boil 60 min 21.47 12.6%
45 g Willamette45 g Willamette Hops Pellet 3.1 Boil 15 min 8.79 43.7%
45 g Willamette45 g Willamette Hops Pellet 3.1 Boil 1 min 0.76 43.7%
103 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Californian Lager M54
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Edmonton April 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 12.9
Mash volume with grains 15.7
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 19.1 L) 18.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

Design:
My own take on a steam beer, inspired by a couple traditional styles without trying to emulate them exactly. My goal here is an easy drinking beer.

Brew day 03Dec2023:

  • Added 1ml lactic to mash.
  • pH est = 5.49. Act. = 5.57. Added 2ml extra lactic. Overshot. pH = 5.29. Added big pitch of baking soda. Good enough.
  • OG = 5.35 gal @ 11.8 brix (1.048)
  • Pitched yeast @ 58F.

    Kegging 22Dec2023:
  • FG = 1.006.
  • That's 87% attenuation (wtf?), and 5.5% abv
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-12-23 00:51 UTC