FatFinger - Steaming Cluster Beer Recipe | All Grain California Common | Brewer's Friend
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FatFinger - Steaming Cluster

207 calories 23.9 g 12 oz
Beer Stats
Method: All Grain
Style: California Common
Boil Time: 60 min
Batch Size: 5.8 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Tuesday February 7th 2017
1.062
1.019
5.6%
35.5
10.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 78.5%
1 lb German - Munich Light1 lb Munich Light 37 6 8.7%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 2.2%
0.75 lb American - Caramel / Crystal 40L0.75 lb Caramel / Crystal 40L 34 40 6.5%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 0.8%
0.38 lb American - Victory0.375 lb Victory 34 28 3.3%
11.47 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cluster1 oz Cluster Hops Pellet 8 Boil 50 min 25.71 25%
1 oz Cluster1 oz Cluster Hops Pellet 8 Boil 10 min 9.8 25%
1 oz Cluster1 oz Cluster Hops Pellet 8 Boil 0 min 25%
1 oz Cluster1 oz Cluster Hops Pellet 8 Dry Hop 2 days 25%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal -- -- 130 °F 30 min
4 gal Fly Sparge -- 152 °F 55 min
Starting Mash Thickness: 1.395 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - San Francisco Lager Yeast WLP810
Amount:
1 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
High
Optimum Temp:
58 - 65 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
Frisco, Texas - 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 67 54 113 84
Mash Chemistry and Brewing Water Calculator
 
Notes

STEP MASH

  • 4 gal at 136 degrees to hit 130 – 30 minutes
  • 7 minutes to raise to 152 – 55 minutes
  • 3 minutes to get to 168
  • added Chocolate malt
  • 4 gal sparge at 168 for 20 minutes
  • 7.25 to BK
  • added 2-qts water to get volume up to 7.75 - BRIX after water add 12.0 (1.049)
  • 5 gal to fermenter
  • 1 oz Cluster to Dry Hop - 2 day


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  • Public: Yup, Shared
  • Last Updated: 2017-02-07 17:41 UTC
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