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Steam Beer
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Lou's Brews Steam Beer

BJCP Style and Style Guidelines
06-C American Pale Ales, California Common Ale

Min OG: 1.044 Max OG: 1.055   
Min IBU: 35 Max IBU: 45   
Min Clr: 8 Max Clr: 14  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 21.50      
Anticipated OG: 1.054 Plato: 13.25
Anticipated SRM: 10.0        
Anticipated IBU: 38.8      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
83.7 18.00 lbs.  Pale Malt(2-row) America 1.036 2
9.3 2.00 lbs.  Crystal 40L America 1.034 40
2.3 0.50 lbs.  Biscuit Malt Great Britain 1.035 35
4.7 1.00 lbs.  Toasted Malt(2-row) America 1.033 30

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.50 oz.  Northern Brewer Pellet 7.50 27.2 60 min
1.50 oz.  Northern Brewer Pellet 7.50 9.2 20 min
1.00 oz.  Cascade Pellet 6.00 2.4 5 min


Extras
Amount Name Type Time
0.10 Oz  Irish Moss Fining 15 Min.(boil)


Yeast
White Labs WLP810 San Fransisco Lager


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 21.50   
Water Qts: 26.88 Before Additional Infusions
Water Gal: 6.72 Before Additional Infusions
Qts Water Per Lbs Grain: 1.25 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 60 Min
Mash-out Rest: 170 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 8.44 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
Toast pale malt at 350' for 14 minutes




Generated with ProMash Brewing Software

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Last updated April 27, 2003.
Send suggestions or comments to lou@lousbrews.info.