BrewBlog: Susie’s Steam 2013
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: May 26, 2013
Tap Date: July 3, 2013
Yield: 12 gallons
Reference
Color (SRM/EBC):
11.5/22.7
Bitterness (Calc): 55.8 IBU (Daniels)
BU/GU: 0.87
Calories: 212 (12 ounces)
Conditioning: Keg
ABV: 6.4%
ABW: 5%
OG: 1.064
OG (Plato): 15.67° P
Target OG: 1.054
Reading 1: 1.018  (13 days)
Reading 2: 1.016  (28 days)
FG: 1.016
FG (Plato): 4.08° P
Target FG: 1.015
Real Extract: 6.17° P
App. Atten.: 74%
Real Atten.: 60.6%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
20.00 pounds 80.8% of grist
2.00 pounds 8.1% of grist
1.50 pounds 6.1% of grist
1.00 pounds 4% of grist
0.25 pounds 1% of grist
24.75 pounds 100% of grist
Non-Fermentables
2 tbsp 5.2 Stabilizer @ 60 minutes  
2 Whirlfloc @ 15 minutes  
3 tbsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
Reference
Yeast
Name: California Lager
Manufacturer: Wyeast
Product ID: 2112
Type: Lager
Flocculation: High
Attenuation: 69%
Temperature Range: 58–68°F
Amount: 3000 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 31.7 Efficiency: 96.8%
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 60 min. 154°F

Add 100% of mash water at 166° F / 74° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 3 days @ 66° F
Secondary: 10 days @ 66° F
Tertiary: 7 days @ ° F
Age: 24 days @ 65° F
Tasting Reviews
print logprint default Output to Beer XML
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