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Last Gasp Steam Beer
California Common Beer • Extract • 5 gal
In reading about Steam Beer, it seems the whole idea was to make a lager in a brewery whose conditions were suited for ale makeing. So, this is my attempt at what the old timers may have been trying to do. As a result, it doesn't fit the modern day style, not dark enough, not hoppy enough, too much alcohol. But I did use Cluster hops which one source said was one of the hops that was likely used during the late 19th century S.F. As a result, this is a very easy drinking CCB and well rounded. Fermented here at 65 deg which seemed to make for happy SF lager yeast. Used blow off tube and paid attention draining trub off early in fermentation. "Last Gasp" because it was brewed on the last day of 2004.
February 3, 2005 am 03:23am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 10°L
Crystal Malt 10°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract 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 10L 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 2-Row Malting Barley varieties.
- 7 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .6 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Cluster - 7.0 AA% pellets; boiled 30 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 1 oz
Saaz - 3.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP810 San Fransisco Lager
White Labs WLP810 San Fransisco Lager
This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a
Notes
In reading about Steam Beer, it seems the whole idea was to make a lager in a brewery whose conditions were suited for ale makeing. So, this is my attempt at what the old timers may have been trying to do. As a result, it doesn't fit the modern day style, not dark enough, not hoppy enough, too much alcohol. But I did use Cluster hops which one source said was one of the hops that was likely used during the late 19th century S.F. As a result, this is a very easy drinking CCB and well rounded. Fermented here at 65 deg which seemed to make for happy SF lager yeast. Used blow off tube and paid attention draining trub off early in fermentation. "Last Gasp" because it was brewed on the last day of 2004.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: B - California Common Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.016 | 1.011 - 1.014 | |
| Color: | 5.5 SRM | 10 - 14 | |
| Alcohol: | 6.7% ABV | 4.5% - 5.5% | |
| Bitterness: | 30.7 IBU | 30 - 45 | |
Discussion
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