The restocking mission continues with a revisiting of the Steam Beer I brewed way back on Brewday 7 (and failed to rebrew on Brewday 28!). The recipe went under a few modifications for this version to increase the caramel taste and bring a bit more hop flavour into the mix.
The recipe for the Steam Beer is:
- 4.5kg Maris Otter
- 0.5kg Munich Malt
- 0.25kg Crystal Malt (100EBC)
- 0.25kg Crystal Malt (200EBC)
- 0.25kg Victory Malt
- 35g Northern Brewer Hops @ 60 mins
- 25g Northern Brewer Hops @ 20 mins
- 25g Northern Brewer Hops @ 5 mins
- 15g Northern Brewer Hops @ 0 mins
- 1g Irish Moss @ 15 minutes
- 1packet Mangrove Jacks M54 Californian Lager Yeast
NEWSFLASH!!! This time there are pictures!!!
The brewday was a general success but the overly vigorous boil meant that I ended up with just 21 litres in the fermentor and a slightly higher OG than expected. To correct this I added some extra (cooled) boiled water to the wort to water it back down and once corrected the final volume was 22.5 litres and bang on target OG! The yeast was pitched, and following the explosive nature of the last brew day the fermentor was tentatively moved into the fermenting fridge and left well alone!
Fortunately this strain of yeast was much better behaved and after two weeks fermenting, and no unplanned explosions, the finished beer was bottled and kegged ready for conditioning. The final ABV was 6.0% which is a little big for a Steam Beer to be honest but no so much that I’ve created an Imperial Steam Beer by accident!