Steam Beers

• Commoner's Rye (California Common) All Grain
• Cereal Steam Beer (Partial Mash)

• Commoner's Rye
  From: Mike Hoopes (decadent@fishnet.net)

  Ingredients:

  2.00 lbs. Munich-100 malt 30L

  1.50 lbs. Flaked rye

  1.00 lbs. Harrington 2-row pale malt 1.8L

  1.00 lbs. German Vienna malt 3L

  10.00 oz. Cara Pils

  2.00 lbs. DME Australian Pale

  0.75 oz. Perle 8.4% (60 min)

  0.50 oz. Williamette 4.2% (45 min)

  0.50 oz. Williamette 4.2% (15 min)

  0.50 oz. Williamette 4.2% (2 min)

  Yeast: BrewTek California Gold CL-690

  Style: California Common

  Notable examples: Anchor Steam, Maisel's Dampfbier

  Brewing: 1.053

  Bottling: 1.014

  IBUs: 37.0

  Alcohol: 5.3% (v/v)

  Color: 14 SRM (36 EBC)

  DBatch price: $16.97

  Bottle price: $0.32

  Mash water: 7.8 quarts (130 degF strike)

  Mash Schedule:

  122 degF (30 min)

  152 degF (65 min)

  168 degF (5 min)

  Sparge water: 9.4 quarts (170 degF)

  Sparge liquor: 3.4 gallons

  Desired final volume: 5 gallons

  Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes. Pitch when cool (65-75 degF).

  Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025. Continue secondary fermentation at 60-65 degF for 14 days. Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle. Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

  Rates:****

• Cereal Steam Beer
  From: Thomas Hovan (twh113@psu.edu)

  Ingredients for 5 gallons

  3 lbs 2 row pale malt

  .5 lbs Quaker multi-grain cereal (yes i know its for breakfast)

  .25 lbs toasted malt

  .25 lbs light crystal malt (about 20 L)

  4 lbs light malt extract syrup

  1.5 oz N. brewer hop pellets (boil for 60 min)

  .5 oz Kent Goldings hop pellets (boil for 15 min)

  .5 oz Kent Goldings hop pellets (finishing)

  Wyeast 2112 Califorinia common lager yeast

  Comments: This is a good mash-extract recipie for steam beer. I didn't have any quick access to malted rye so I used an unconventional ingredient.

  I did a 2 step mash. I did a protein rest at 123 F for 30 min. and a diastatic rest at 155 F for 45 min.

  Fermented at 64 F and cold conditioned for 3 weeks.

  Rates:***

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