Brewer's Friend

Print

Steamy Piles

153 calories 13.2 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: California Common
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9.43 gallons
Post Boil Size: 7.15 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Granite Horizon Brewing Company
Hop Utilization: 96%
Calories: 153 calories (Per 12oz)
Carbs: 13.2 g (Per 12oz)
Created: Thursday June 5th 2025
1.047
1.008
5.1%
37.0
11.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Weyermann - Floor-Malted Bohemian Pilsner9 lb Floor-Malted Bohemian Pilsner 36.3 1.9 74.8%
1.50 lb Weyermann - Munich Type I1.5 lb Munich Type I 38 6 12.5%
14.50 oz Weyermann - Caramunich Type 114.5 oz Caramunich Type 1 33.5 35 7.5%
8 oz Weyermann - Rye Malt8 oz Rye Malt 36 3.7 4.2%
2 oz Weyermann - Carafa Special Type III2 oz Carafa Special Type III 29.9 525 1%
192.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Magnum0.33 oz Magnum Hops Pellet 15 First Wort 0 min 18.61 15.5%
0.40 oz Hopsteiner - Northern Brewer0.4 oz Northern Brewer Hops Pellet 8 Boil 30 min 7.86 18.8%
0.50 oz Hopsteiner - Northern Brewer0.5 oz Northern Brewer Hops Pellet 8 Boil 15 min 6.34 23.5%
0.90 oz Hopsteiner - Northern Brewer0.9 oz Northern Brewer Hops Pellet 8 Whirlpool 30 min 4.15 42.3%
2.13 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
33 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.15 psi       Temp: 46 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Bru'n Water Amber Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 15 63 75 40
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.03 gal Infusion 131 °F -- 10 min
Infusion 144 °F -- 45 min
Infusion 158 °F -- 15 min
3.05G Decoction 169 °F -- 15 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.15 gal (48.59 qt). Suggest reducing initial strike volume to 11.04 gal (44.15 qt) and adding 0.15 gal (0.59 qt) sparge/top-off. 11.18 44.7  
Strike water volume (equipment estimates 10.58 g | 42.3 qt) 11.18 44.7  
Mash volume with grains (equipment estimates 11.55 g | 46.2 qt) 12.15 48.6  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.83 g | 35.3 qt) 9.43 37.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 6.53 g | 26.1 qt) 7.15 28.6  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.12 g | 28.5 qt) 6.5 26  
Total: 11.18 44.7
Equipment Profile Used: System Default
 
Notes

Decoction volume = total mash volume (target temperature - start temperature) / (boil temperature - start temperature)

Decoction volume = 10.03 (158 - 169) / (212 - 169)

Decoction volume = 10.03 (11 / 43)

Decoction volume = 2.57 Gallons (8.08 Quarts)

Once the beer has passed a forced VDK test, gradually drop the temperature by 2°F (~1°C) per day until it reaches 30°F (–1°C), then lager for 5 weeks.

This recipe also calls for a typical modern lager fermentation. For one that might be closer to traditional steam beer, you could use a Cal common yeast strain (such as White Labs WLP810 San Francisco Lager) and allow fermentation at near-ambient temperatures (58–68°F/14–20°C), then condition in the keg but skip the cold temperatures—the lack of refrigeration was how this style came to be.

Last Updated and Sharing
 
245
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-06-05 14:25 UTC