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Steam Bath
California Common Beer • All Grain • 5.5 gal
Dry hopped steam beer with honey malt.
May 22, 2012 pm 09:20pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 7 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 5 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Caramel Malt 35L; Briess
Caramel Malt 35L; Briess
Sweet, caramel, toffee flavor. 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. • Caramel 35L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 0.5 lbs
Cara-Pils® Malt (Organic); Briess
Cara-Pils® Malt (Organic); Briess
USDA Organic, 100% Organic. No flavor or color. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- 1 oz
Northern Brewer - 10.0 AA% whole; boiled 45 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Liberty - 5.3 AA% whole; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Cascade - 8.2 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Liberty - 5.3 AA% whole; boiled 5 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 oz
Cascade - 8.2 AA% whole; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.5 tsp
Irish Moss - added last 10 min of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 0.5 tsp
AYF Yeast Nutrient - added after boil (omitted from calculations)
AYF Yeast Nutrient
A superbly balanced blend of minerals, proteins, amino acids and vitamins essential to optimize yeast activity during fermentation, notably of high adjunct beers. Usage is approx. .8 - 1.6 oz per 10 bbl. Compare these dosage rates to other products, and you'll switch! Benefits are improved attenuation, increased consistency of fermentation rate and beer flavor.
- 1 tbsp
5.2 pH Stabilizer - added to mash (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
Wyeast 2112 California Lager™
Wyeast 2112 California Lager™
Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.
Notes
BG = 1.050 OG = 1.059 TG = 1.011 6.3% ABV Infusion mash at 152F for 60 mins. Dry hopped for two weeks in secondary.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.014 | 1.011 - 1.014 | |
| Color: | 12.3 SRM | 10 - 14 | |
| Alcohol: | 5.9% ABV | 4.5% - 5.5% | |
| Bitterness: | 51.2 IBU | 30 - 45 | |
Discussion
Four Snaps!
2012-05-22 9:28pm
This was my first shot at a steam beer and I'm really happy with it. It's a tad big for the style, probably the same for IBUs, but it sure is tasty. Light in body, clean, with a hint of honey malt and then that classic Cascade flower in your face.
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