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Steam Engineers Chimney ale

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

Original Gravity:

1.054

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

23.0

SRM (morey):

7.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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)	36	5	0.3%
0.01 lb	Corn Cobs - 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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Will (Leaf/Whole)		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

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

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-04-04 23:16 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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