Uncle Hall's Steamer - Beer Recipe - Brewer's Friend

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Uncle Hall's Steamer

170 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Mattyboy
Calories: 170 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday June 14th 2016
1.051
1.016
4.6%
34.7
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb Canadian - Pale 2-Row10.5 lb Pale 2-Row 36 1.75 84%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4%
0.50 lb American - Munich - 60L0.5 lb Munich - 60L 33 60 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 25.46 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 10 min 9.23 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 0 min 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose      
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
134 7 48 97 212 110
To mash water add 5 grams gypsum, 3 grams calcium chloride, 1 gram Epsom salt, 2.6 grams baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt strike water at 168F Infusion -- 154 °F 60 min
16 qt add same salts as mash water Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 5.52 g | 22.1 qt) 4.41 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Start fermentation at 58F. Two days into fermentation start bumping up the temp by 1 degree per day until you reach 65. Hold at 65 for two days. Then lager at 50F for two to three weeks.

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  • Last Updated: 2017-01-27 01:00 UTC