Gold Rush Steam Beer - Beer Recipe - Brewer's Friend

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Gold Rush Steam Beer

236 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris, Pete, Troy, Hayden
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Saturday April 30th 2016
1.071
1.018
7.0%
42.1
8.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Munich Light7 lb Munich Light 37 6 43.8%
7 lb German - Vienna7 lb Vienna 37 4 43.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.8 Boil 60 min 29.23 33.3%
0.75 oz Mosaic0.75 oz Mosaic Hops Pellet 11.6 Boil 15 min 12.88 25%
1.25 oz Mosaic1.25 oz Mosaic Hops Pellet 11.6 Boil 0 min 41.7%
3 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 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
1/2 Rosemount, 1/2 RO
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.11 g | 16.5 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 10.75 43
Equipment Profile Used: System Default
 
Notes

Brew date May 7, 2016
Mash time 75 minutes:
Dough in at 117 degrees for 10 minutes
1st step at 140 degrees for 20 minutes
2nd step at 145 degrees for 15 minutes
3rd step at 150 degrees for 15 minutes
4th step at 156 degrees for 15 minutes

9:30 am 1.033 and 5.5 pH
10:15 am 1.054 and 5.3 pH
10:45 am 1.058 and 5.3 pH
Post boil = 6.5 gallons, 1.064 and 5.4 pH

5.7.2016 Initial fermentation temp set at 65 degrees
5.14.2016 gravity 1.015 and 4.75 pH
5.14.2016 - turned fermentor down to 60 degrees
5.28.2016 - gravity 1.012 crashed to 38 degrees


NOTE: we did have some trouble with the Glycol and the temperature so this beer fermented warmer for longer, which I guess is appropriate for a steam beer.

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  • Last Updated: 2016-06-25 12:09 UTC