So this was my first all grain brew, numero uno, AG#1. It was also the very first recipe that I designed my self ,by hand. No brew calculators involved.
It's a California Common, aka steam beer and I think it was good enough to share with you guys.
PP refers to the hops, Phoenix and Perle. Kalifornien is German for California, which is a reference to the German larger yeast used Saflarger S-23.
I see a lot of California Common recipes using Californian Ale Yeasts, but a little research told me that the original steam beers likely used German larger yeasts. As the primary brewers in America during the gold rush were likely German and had yeast from home at their disposal.
It's also a happy accident that the acronym "PPK" is a pistol produced by German arms manufacturer Walther.
So here it is.
Volume(Post Boil Kettle): 20L (Whole hops removed)
Yeast: Saflarger S23
Co2: 2.2-2.5 volumes
3.7Kg. Maris Otter
470g. Crystal 60
420g. Munich Malt
50g. Pale Chocolate Malt
Time: 60 mins
Time: 60 mins
10g. Phoenix 36 mins (10.3 IBU)
20g. Perle. 15 mins (8.4 IBU)
20g. Phoenix 12 mins (10.3 IBU)
20g. Perle. 6 mins. (4 IBU)
2tsp Irish moss 15 mins
This is to be fermented as a steam beer, using larger yeasts at the lower end of ale yeast fermentation temperatures.
*Saflarger-S23 will produce sulphur smells during primary fermentation.
1.Keep for two weeks at 18-20°C
2.Between the 12th and 14th day slowly raise the temperature by two °C just in case there is any diacetyl lingering.
3.At the end of the 14th day reduce the temperature to 15°C and below and hold for 7 days.
4. Prime and then Bottle or Keg.Aim for 2.2 to 2.5 Vols of Co2.
5. Condition for two weeks at room temperature.
6.Mature at temps between 5-12°C for a further two weeks.
Appearance: Clear, Medium Amber.
Nose: Mild hops and malt, nice balance.
Taste: Balance of malt and fruit, mild hop spice and orange with a pleasant bitterness leading to a subtle roasty biscuit flavour.
Closest Commercial Example: Anchor Steam
Enjoy! I'll be making this for a second time in November, just as I did the first time, just to commemorate my first AG brew.
Triple Topaz (Works Wonders,mate!) - ESB - 4.8% ~
Disco Biscuit - German Pils - 4.5 %
Ursa Major - Imperial Russian Stout 8%
Lick Your Wrist - Belgian Pale 4.6%
What did you say, son? - Saison (Work in progress)
Webpage - www.grizzlybrews.co.uk
Twitter - @Grizzlybrews