Kansas City Steam Ale - Beer Recipe - Brewer's Friend

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Kansas City Steam Ale

198 calories 19.8 g 16.9 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 74% (brew house)
Source: MBlairbeer
Calories: 198 calories (Per 16.9oz)
Carbs: 19.8 g (Per 16.9oz)
Created: Sunday December 22nd 2019
1.060
1.014
6.1%
43.6
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 78.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.7%
0.50 lb American - Special Roast0.5 lb Special Roast 33 50 4.3%
1 lb Dry Malt Extract - Extra Light1 lb Dry Malt Extract - Extra Light 42 2.5 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.3 Boil 60 min 24.03 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.3 Aroma 20 min 14.55 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.3 Whirlpool 0 min 4.97 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Mash 10 min.
 
Yeast
Wyeast - California Lager 2112
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
58 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 168 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.94 15.8  
Mash volume with grains (equipment estimates 3.74 g | 15 qt) 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 3.55 14.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 1.04 4.2  
Going into fermentor 5.5 22  
Total: 7.48 29.9
Equipment Profile Used: System Default
 
Notes

Brew date: 12/22/19

Dissolve 1 lbs of DME in water, bring to boil and add to brew pot 15 minutes into the boil.

Sg = 1060. Primary fermentation started at 62 F and held between 62-64 for first two days. Dropped to 60 F on day three. Raised water bath to 72 F at end of day 4 (Rg = 1016) for diacetyl rest.

Packaged in keg on day 12.

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  • Last Updated: 2020-01-04 16:19 UTC