Solway Steam - Beer Recipe - Brewer's Friend

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Solway Steam

115 calories 11 g 330 ml
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Beer Stats
Method: All Grain
Style: California Common
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 115 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Tuesday May 7th 2019
1.038
1.008
3.9%
28.7
7.4
5.4
0.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 78.9%
300 g United Kingdom - Crystal 55L300 g Crystal 55L 34 55 7.9%
300 g Weyermann - Munich Type II (Dark)300 g Munich Type II (Dark) £ 1.00 / kg
£ 0.30 		37 10 7.9%
200 g Dingemans - Biscuit200 g Biscuit 34.5 22 5.3%
3,800 g / £ 0.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer (7.8 AA)20 g Northern Brewer (7.8 AA) Hops Pellet 6.1 First Wort 30 min 13.15 25%
30 g Northern Brewer (7.8 AA)30 g Northern Brewer (7.8 AA) Hops Pellet 6.1 Boil 15 min 11.58 37.5%
30 g Northern Brewer (7.8 AA)30 g Northern Brewer (7.8 AA) Hops Pellet 6.1 Whirlpool 15 min 3.98 37.5%
80 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 75 min.
2 g Gypsum Water Agt Mash 75 min.
3 ml Phosphoric acid Water Agt Sparge 30 hr.
3.42 ml Lactic acid Water Agt Mash 75 min.
 
Yeast
Crossmyloof - Californian
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
California Common
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 10 24 136 80 126
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 18 °C 68 °C 60 min
Vorlauf 68 °C 72 °C 30 min
15 L Batch Sparge 72 °C 77 °C --
Starting Mash Thickness: 4.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.1 L/kg 15.6
Mash volume with grains 18.1
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 15.4 L) 19.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.3 L) 30
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.2 L) 27
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.9 L) 23
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Chill the wort rapidly and let the break material settle, rack to the fermenter, and aerate. Rehydrate the yeast and pitch yeast.
Ferment at 16 °C for 4 days then gradually ramp temperature up to 20°C for one or two days. When fermentation is complete, cold crash for 48hrs, add finings, leave for another 48hrs then carbonate.

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  • Last Updated: 2024-07-20 16:15 UTC