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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California Common – aka ‘Steam Beer’

California Common is a hybrid beer style, that has its origins on the west coast of the US in the late 19th century.  It’s peculiarity is that it’s a lager fermented at ale temperatures, supposedly stemming from a drive to meet demands for lagers from a Germanic migrant population, but without suitable means of refrigerating the fermenting beer to lager temperatures. Much more on its history can be found here.  The best known commercial example is Anchor Steam.

I’ve come up with a version of my own, which gives it a slight UK tweak through using challenger hops, rather than the more traditional Northern Brewer.  It should be interesting, and it’s probably a style that not many of my friends have been exposed to.

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:	6.00 l	Wort Volume After Boil:	5.50 l
Volume Transferred:	5.50 l	Water Added To Fermenter:	3.50 l
Volume At Pitching:	9.00 l	Volume Of Finished Beer:	9.00 l
Expected Pre-Boil Gravity:	1.013 SG	Expected OG:	1.052 SG
Expected FG:	1.014 SG	Apparent Attenuation:	72.5 %
Expected ABV:	5.1 %	Expected ABW:	4.0 %
Expected IBU (using Tinseth):	30.4 IBU	Expected Color (using Morey):	13.5 SRM
BU:GU ratio:	0.58	Approx Color:
Mash Efficiency:	70.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
UK Medium Crystal	0.113 kg	7.0 %	6.3	In Mash/Steeped
UK Munich Malt	0.113 kg	7.0 %	0.6	In Mash/Steeped
Belgian Biscuit Malt	0.113 kg	7.0 %	2.3	In Mash/Steeped
UK Chocolate Malt	0.028 kg	1.7 %	11.7	In Mash/Steeped
Extract – Light Liquid Malt Extract	1.250 kg	77.3 %	3.9	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
UK Challenger	6.5 %	21 g	27.1	Loose Whole Hops	60 Min From End
UK Challenger	6.5 %	7 g	3.3	Loose Whole Hops	10 Min From End

Other Ingredients

Ingredient	Amount	When
Whirlfloc Tablet	1 g	In Boil

Yeast

DCL S-23-SafLager