AG3 – Bristol Steam

Selected Style and BJCP Guidelines

7B-Amber Hybrid Beer-California Common Beer

Minimum OG: 1.048 SG Maximum OG: 1.054 SG
Minimum FG: 1.011 SG Maximum FG: 1.014 SG
Minimum IBU: 30 IBU Maximum IBU: 45 IBU
Minimum Color: 10.0 SRM Maximum Color: 14.0 SRM
Recipe Overview
Wort Volume Before Boil: 27.50 l Wort Volume After Boil: 23.75 l
Volume Transferred: 23.50 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 23.50 l Volume Of Finished Beer: 23.00 l
Expected Pre-Boil Gravity: 1.044 SG Expected OG: 1.051 SG
Expected FG: 1.015 SG Apparent Attenuation: 69.0 %
Expected ABV: 4.7 % Expected ABW: 3.7 %
Expected IBU (using Rager): 53.4 IBU Expected Color (using Morey): 13.1 SRM
BU:GU ratio: 1.05 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC
Fermentables
Ingredient Amount % MCU When
UK Pale Ale Malt 3.600 kg 68.2 % 3.8 In Mash/Steeped
UK Munich Malt 0.750 kg 14.2 % 1.5 In Mash/Steeped
UK Medium Crystal 0.500 kg 9.5 % 10.5 In Mash/Steeped
Belgian Biscuit Malt 0.375 kg 7.1 % 2.9 In Mash/Steeped
UK Light Chocolate Malt 0.056 kg 1.1 % 4.9 In Mash/Steeped
Hops
Variety Alpha Amount IBU Form When
UK Northdown 7.5 % 45 g 43.8 Loose Whole Hops 60 Min From End
UK Northdown 7.5 % 28 g 7.3 Loose Whole Hops 15 Min From End
UK Northdown 7.5 % 14 g 2.3 Loose Whole Hops 1 Min From End
Other Ingredients
Ingredient Amount When
Yeast

Wyeast 2112-California Lager

Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted
Total Calcium (ppm): 82 Total Magnesium (ppm): 8
Total Sodium (ppm): 20 Total Sulfate (ppm): 44
Total Chloride(ppm): 21 Total Bicarbonate (ppm): 206
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)
Step Type Temperature Duration
Rest at 66 degC 60
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