Steamy One - Beer Recipe - Brewer's Friend

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Steamy One

148 calories 12.6 g 330 ml
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Beer Stats
Method: Partial Mash
Style: California Common
Boil Time: 30 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 7.6 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Chalswi
Calories: 148 calories (Per 330ml)
Carbs: 12.6 g (Per 330ml)
Created: Monday February 29th 2016
1.049
1.008
5.4%
39.0
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Dry Malt Extract - Light2.25 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 60%
250 g Dry Malt Extract - Light250 g Dry Malt Extract - Light 42 4 6.7%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 5.3%
500 g American - Pale 2-Row500 g Pale 2-Row 37 1.8 13.3%
250 g American - Carapils (Dextrine Malt)250 g Carapils (Dextrine Malt) 33 1.8 6.7%
300 g American - Caramel / Crystal 120L300 g Caramel / Crystal 120L 33 120 8%
3,750 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Cluster35 g Cluster Hops Pellet 6.5 Boil 30 min 19.84 35%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Boil 30 min 11.08 10%
30 g Cluster30 g Cluster Hops Pellet 6.5 Boil 10 min 8.02 30%
25 g Victoria Secret25 g Victoria Secret Hops Pellet 12.7 Boil 0 min 25%
100 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 437 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 L mash -- -- 66 °C 45 min
3.8 L ladelled sparge Sparge -- 76 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 26.7 L) 8.5
Mash volume with grains (equipment estimates 26.7 L) 9.2
Grain absorption losses (steeping) -1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 7.6
Volume increase from sugar/extract (late additions) 1.6
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume 24
Going into fermentor 24
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 8.5  
Equipment Profile Used: System Default
 
Notes

Originally Northern Brewer hops but replaced with Cluster due to availability.

300g of Crystal used instead of original 400g due to higher EBC of Australian Pale.

Struck at 72, down to 66 straight away.

Mash temp fluctuated between 64 and 69 at first Partial Mash attempt. Need better control.

2 x Saf23 yeast pitched after 14 hours cool down of FV to 16 degrees in fridge on 29/02/16.

7.6L boil into 5.8L.

Two readings of 1010 on 2 consecutive days 8 days into ferment. Have agitated in FV and leaving for further week before cold crash.

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  • Last Updated: 2016-03-07 08:33 UTC