B8G Anchor Steam Ale ▲ 05.29.15 - Beer Recipe - Brewer's Friend

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B8G Anchor Steam Ale ▲ 05.29.15

249 calories 29.5 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Brewing Classic Styles - Jamil Zainasheff
Calories: 249 calories (Per 12oz)
Carbs: 29.5 g (Per 12oz)
Created: Thursday May 28th 2015
1.074
1.024
6.6%
48.4
8.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 88.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.4%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 26.74 25%
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 19.9 37.5%
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 1 min 1.73 37.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Nutrients Water Agt Boil 10 min.
1 each Whirlock Water Agt Boil 15 min.
1 tsp 5.2 pH Balancer Water Agt Mash 1 hr.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 748 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Used 5.2 ph balancer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal BIAB Temperature -- 154 °F 75 min
Starting Mash Thickness: 7 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 24.71 gal (98.82 qt). Suggest reducing strike water volume to 10.92 gal (43.68 qt) and adding 12.71 gal (50.82 qt) sparge/top-off. 23.63 94.5  
WARNING: Based on your provided mash thickness (7 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.94 g). Reduce mash thickness to 2.93 qt/lb or increase pre-boil volume to 21.69 g.    
Strike water volume at mash thickness of 7 qt/lb 23.63 94.5  
Mash volume with grains 24.71 98.8  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 8 32  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

♦ BREW DATES:
Date: Brew Day • 05/29/15
Gravity End of Sparge • 1.052
Gravity End of Boil (OG) • 1.074
Gravity (FG) • 1.022
Date: Pitch Yeast • 05/30/15
Date: Keg Day • 06.16.15
Drafted Who’s House • Dan's
14 Days Fermentation

♦ SESSION NOTES:
United Kingdom - Crystal 45L was changed out to US Crystal 40 (Phantom).
American Munich Light 10L was changed out to Best Malz (German) Munich Malt (Phantom).
Changed first addition hop from 0.9 to 1.0 oz.

Started with 8 gallons of water. Too much water. 13.5 pds of grain did not seem to absorb as much after sparging. had to boil extra half hours to get it down to 5.5 gals final amount. 7 gallons will be the max.

♦♦ Use 3 Vials of San Francisco Lager Yeast WLP810 @ 62°

WLP810 San Francisco Lager Yeast.
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.
Optimum Ferment Temp. 58-65°F (14-18°C)

♦ STANDARD BREWING NOTES:
Created 8 gallons sparge water. NEVER AGAIN Bring to 154° strike temperature
Prime pump. Push water through hose.
60 minutes – Add tablespoon 5.2 pH balancer
Add grain – Sparge at 152° for minutes (Minimum 60)
(One gallon loss during sparge process)
Water burn rate: 1-1/2 gallon per hour.
Drain GRAIN from kettle. Adjust water height of (7 gallons)
Boil clean water for end of boil session adjustment
Mash Option dark beers – Add x tablespoon Calcium Carbonate
60 minutes – Add 2 drops Fermcap
60 minutes – Add 5 tablespoon Gypsum for IPA (Optional)
WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last 10 minutes
♦ Check to see if nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. 06.22.15 Perfect beer. Tested side by side with the original. Remarkable close.

♦ RECIPE NOTES:
Brewing Classic Styles - Jamil Zainasheff
Page 108. Modification to make it more like a Anchor Steam Ale - Style - California Common

♦ Northern Brewer Hops - Origin and Description<br />
Northern Brewer Hops is an England native who is seeing its days live out mainly in Germany and the U.S. There is a separate U.S. hops variety that was bred in the United States that has similar properties. This dual use hops had a higher alpha acid content for the time, however super alphas have doubled, even tripled the content since back in the day. With that said Northern Brewer hops grown in Germany, sometimes referred to as Hallertau Northern Brewer if grown in the region, has made its mark and is used throughout beer styles such as European Ales, Lagers, and Pilsners. It is also synonymous with steam beers as in Anchor Steam.<br />
<br />
Northern Brewer hops is used for both bittering and aroma additions in the kettle. It has an alpha acid content of 7.0%-10.0% and is a well rounded variety. The bitterness is moderate and the aroma comes off as plump. As one of Germany&#039;s main high alpha hops, Northern Brewer is both versatile yet refined.


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  • Last Updated: 2015-07-10 21:34 UTC