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Solway Steam

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

Original Gravity:

1.038

Final Gravity:

1.008

ABV (standard):

3.9%

IBU (tinseth):

28.7

SRM (morey):

7.4

Mash pH

5.4

Cost £

0.30

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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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
80 g	Northern Brewer (7.8 AA) (Pellet)		28.71	100%
80 g / £ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

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.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-07-20 16:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost £	Cost %
Fermentables	£
Steeping Grains (Extract Only)	£
Hops	£
Yeast	£
Other	£
Cost Per Barrel	£ 0.00
Cost Per Pint	£ 0.00
Total Cost	£ 0.00

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