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Quicksilver's Steamin Demon

Quicksilver's Steamin Demon

California Common Beer : All Grain : 11 gal

spothier

Trying a Steam Beer with yeast from a pilsner I made. The ale I made it from came out pretty good so I based it on that.

October 18, 2012 at 04:56pm

4.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 21.0 lbs Pilsner Malt; Weyermann

    Pilsner Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • 1 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Victory® Malt; Briess

    Victory® Malt; Briess

    Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 1 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • .7 oz Warrior® - 16.7 AA% pellets; boiled 60 min

    Warrior®

    New hop with much potential. Very stable.

  • 1 oz Perle - 8.7 AA% pellets; boiled 30 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Cascade - 6.8 AA% whole; boiled 3 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • Fermentis W-34/70 Saflager W-34/70

    Fermentis W-34/70 Saflager W-34/70

    This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

I brewed a German Pilsner and after racking to the secondary decided to make a steam beer and use the yeast from the primary. I basically copied my Thompson Point Ale and modified it to match the style. The Cascade hops were homegrown by a friend.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: B - California Common Beer

Range for this Style
Original Gravity: 1.053 1.048 - 1.054
Terminal Gravity: 1.013 1.011 - 1.014
Color: 11.4 SRM 10 - 14
Alcohol: 5.3% ABV 4.50% - 5.50%
Bitterness: 38.8 IBU 30.00 - 45.00

Discussion

spothier

Racked to secondary

2012-11-03 12:28pm

I got a full 10 gallons of steam beer. It's probably closer to a lager as I fermented it for only a day at ale temperatures and then moved it into my garage where the temperature ranges from mid 50's to 40's. It's probably close to 45 F most of the time. It had a nice clean lager flavor and had a slight haze as I forgot to add the Irish Moss. I decided not to dry hop as most lagers aren't.

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