Steam Engineers Chimney ale - Beer Recipe - Brewer's Friend

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Steam Engineers Chimney ale

179 calories 19.6 g 12 oz
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Beer Stats
Method: Extract
Style: Special/Best/Premium Bitter
Boil Time: 40 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.090 (recipe based estimate)
Post Boil Gravity: 1.134 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Steam Engineer
No Chill: 60 minute extended hop boil time
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday January 4th 2020
1.054
1.015
5.1%
23.0
7.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Briess - DME Sparkling Amber2.5 lb DME Sparkling Amber 44.6 10 76.5%
0.75 lb Flaked Corn0.75 lb Flaked Corn 40 0.5 22.9%
0.01 lb United Kingdom - Maris Otter Liquid Malt Extract (LME)0.01 lb Maris Otter Liquid Malt Extract (LME) 36 5 0.3%
0.01 lb Corn Cobs - Corn pared from two cobs, cobs broken into short pieces0.01 lb Corn pared from two cobs, cobs broken into short pieces 1 1 0.3%
3.27 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Will1 oz Will Hops Leaf/Whole 4.5 Boil 20 min 22.99 100%
1 oz / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 44 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.6 oz       Temp: 70 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.94 g | 7.8 qt) 1.4 5.6  
Mash volume with grains (equipment estimates 1.94 g | 7.8 qt) 1.46 5.9  
Grain absorption losses (steeping) -0.09 -0.4  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 2.04 g | 8.2 qt) 1.5 6  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1 4  
Top off amount 1.5 6  
Going into fermentor 2.5 10  
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: 2.9 11.6
Equipment Profile Used: System Default
 
Notes

Resembles London Pride ale

Recreation of a famous family ale recipe as passed among English steam engineers during the war. The steam engineers had access to unlimited water and heat and could build their own vessels. The wort was fermented in a large lidded “pot” near a chimney in the steel mill . Giving it the name, Chimney Ale.

The traditional version uses Maris Otter LME, corn cob boil water and whole willamette hops. These are hard to find where I am.

1/2 canning pot of water
Bring to boil
Corn and cobs in boiling hard for an hour or so
Can used flaked corn with bag.
-Reduce boil to 20 minutes
Whisk in Malt at 15 minutes left
Stir to prevent boiling over
-spoon off any floating corn
Fill pot to top. Bring to boil, simmer
Lid on
Whole hops :in at 30min 15min 0min
Pellet hops bag: bag in at 30min , hops 15mins, pull bag 0min.
Heat off.
Lid on.
No chill . Lid on for x hours or overnight.
...
Till blood warm

No opening
-The sterile, warm wort is vulnerable to
-contamination, But it is quite safe
-with the lid on.
-Work fast and clean when pouring
Fill fermenter
-Do not pour in sediment
Pitch yeast, lid on fermenter.
Fill pot to dilute sediment
-As needed to top up fermenter
Stir well
Bring to boil
Lid on
Heat off
No chill
-Clean work as before
Top up fermenter
-Do not pour in sediment

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  • Last Updated: 2020-04-04 23:16 UTC