Solway Steam Beer Recipe | All Grain California Common | Brewer's Friend
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Solway Steam

115 calories 11 g 330 ml
Beer Stats
Method: All Grain
Style: California Common
Boil Time: 30 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Conchobar
Calories: 115 calories (Per 330ml)
Carbs: 11 g (Per 330ml)
Created: Tuesday May 7th 2019
1.038
1.008
3.9%
28.7
7.7
5.4
0.30
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 78.3%
330 g United Kingdom - Crystal 55L330 g Crystal 55L 34 55 8.6%
300 g Weyermann - Munich Type II (Dark)300 g Munich Type II (Dark) £ 1.00 / kg
£ 0.30
37 10 7.8%
200 g Dingemans - Biscuit200 g Biscuit 34.5 22 5.2%
3,830 g / £ 0.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer (7.8 AA)20 g Northern Brewer (7.8 AA) Hops Pellet 6.1 First Wort 30 min 13.12 25%
30 g Northern Brewer (7.8 AA)30 g Northern Brewer (7.8 AA) Hops Pellet 6.1 Boil 15 min 11.55 37.5%
30 g Northern Brewer (7.8 AA)30 g Northern Brewer (7.8 AA) Hops Pellet 6.1 Whirlpool 15 min 3.98 37.5%
80 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion 18 °C 68 °C 60 min
Vorlauf 68 °C 72 °C 30 min
15 L Batch Sparge 72 °C 77 °C --
Starting Mash Thickness: 4.1 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 75 min.
2 g Gypsum Water Agt Mash 75 min.
3 ml Phosphoric acid Water Agt Sparge 30 hr.
3.42 ml Lactic acid Water Agt Mash 75 min.
 
Yeast
Crossmyloof - Californian
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
California Common
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 10 24 136 80 126
Mash Chemistry and Brewing Water Calculator
 
Notes

Chill the wort rapidly and let the break material settle, rack to the fermenter, and aerate. Rehydrate the yeast and pitch yeast.
Ferment at 16 °C for 4 days then gradually ramp temperature up to 20°C for one or two days. When fermentation is complete, cold crash for 48hrs, add finings, leave for another 48hrs then carbonate.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-10-03 06:07 UTC
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