Summer Steam - Beer Recipe - Brewer's Friend

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Summer Steam

184 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: California Common Beer
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9.3 gallons
Post Boil Size: 7.1 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hunter Saylor
Rating:
5.00 (1 Review)

Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday March 2nd 2020
1.056
1.011
5.9%
7.2
11.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 87.4%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7%
0.81 lb American - Caramel / Crystal 80L0.81 lb Caramel / Crystal 80L 33 80 5.7%
14.31 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Northern Brewer0.6 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 7.23 100%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 oz Vanilla Extract Flavor Bottling 0 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
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
9.4 gal Steeping 160 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.48 gal (49.93 qt). Suggest reducing initial strike volume to 10.86 gal (43.42 qt) and adding 0.48 gal (1.93 qt) sparge/top-off. 11.34 45.4  
Strike water volume (equipment estimates 10.81 g | 43.2 qt) 11.34 45.4  
Mash volume with grains (equipment estimates 11.96 g | 47.8 qt) 12.48 49.9  
Grain absorption losses -1.79 -7.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.77 g | 35.1 qt) 9.3 37.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 6.5 g | 26 qt) 7.1 28.4  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.1 g | 28.4 qt) 6.5 26  
Total: 11.34 45.4
Equipment Profile Used: System Default
 
Notes

This was inspired by Anderson Valley's Summer Solstice, which the brewer there released the "homebrew" version of the recipe. I changed the grain ratios and used Northern Brewer hops instead of his suggested Cascade.

I mashed in at 160 expecting it to drop to my target temp but it sat at 156 for about 15 min before dropping to 152 for another 15, then kept it at 150 for the last 30 min of the mash. Maintaining temperature obviously won't be an issue with a proper mash tun, but I use my 16 gal kettle and try my best not to have to add a direct flame so I always end up a few degrees higher than I intend to be.

Pre boil wort was at about 8.7 gal which reduced to exactly 6.5 gal after the 90 min boil. If you can whirlpool at 170 for 20 minutes I would suggest doing that instead of the 15 min addition, might try that on my next go with this.

Cooled the wort down to 68 then transferred to fermenter where it cooled to about 64 during that process. Pitched my 1400mL yeast starter and had steady fermentation in about 12 hours.

Added 0.5 oz or 1 Tbsp vanilla extract to keg.

This is one of my favorite recipes and doesn't last long.

Update: Brewed this quite a few times now, this is best after conditioning for a couple of weeks.

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  • Last Updated: 2020-04-30 14:58 UTC