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Old 10-19-2005, 08:02 PM   #1
Darth Konvel
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Default Cali Common / Steam variant

Hello all. I'm hoping to brew a California Common ("Steam") style beer over this coming weekend and was hoping for some input.

My tentative recipe:

Steam Burns
5.5 gal batch
Est OG: 1.053
Est FG: 1.013
Brewhouse Eff: 70%
SRM: 11
IBU: 39

7.0 lbs Pale 2-row
2.0 lbs Munich
2.0 lbs Vienna
0.5 lbs CaraPils
0.125 lbs Roasted Barley

6.9 AAU Northern Brewer ~ 60 mins (31.5 IBU)
2.8 AAU Willamette ~ 20 mins (4.5 IBU)
2.8 AAU Willamette ~ 10 mins (2.7 IBU)

Wyeast California Lager (#2112) yeast

Single infusion mash at 152 for 90 mins. Batch sparge, boil, etc.


I've intentially avoided the caramel crystal malts, and added the Roasted Barley for color and (hopefully) a toasty couterbalance to the rest of the grain bill. Honestly, the whole recipe is open season, so shoot away


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Old 10-19-2005, 08:17 PM   #2
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if you really want to taste that roasted barley flavor, you might want to up that amount a bit. 1/8 lb will definatly impart some amber color, but maybe not much flavor.

But, what the hell.. I say go for it as-is. It'll probably be really good and you can tweak it the next time around if the roasted barley doesn't stick out enough for your goal.

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Old 10-19-2005, 08:24 PM   #3
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I'm trying a recipe as soon as my ingredients arrive which, while not for a CC, have a melanoidin malt which supposedly simulates the malty flavors resulting from decoction mashes. Apparently it is a good substitute for Munich and might result in, if not a "toasty counterbalance", a "malty counterbalance".

However, I've never used melanoidin malt...this will be my first try.
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Old 10-19-2005, 08:27 PM   #4
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*nods*

On one hand, I want it to be detectable, but on the other hand I don't want it to scream "I should be a stout" as soon as you take a swig. I kind of wish there was tool that estimated flavor contribution. From the looks of things, I should be able to up it to perhaps 1/4 of a pound without making a huge impact on the overall flavor.
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Old 10-19-2005, 08:29 PM   #5
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yeah.. i see what you mean about not wanting to over-do it. Just go for the 1/8#. Trust your instincts. Tweak it next time.

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Old 10-19-2005, 08:34 PM   #6
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Quote:
Originally Posted by BeeGee
melanoidin malt
sounds like a carcinogen or something you have removed from your buttocks.

-walker
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Old 10-19-2005, 08:40 PM   #7
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Could eventually be removed from your buttocks, I suppose, depending...

Apparently, the melanoidin reaction (also known as the Maillard browning reaction) is related to caramelization of sugars. While this happens to some extent in the main boil, it is more prevalent and effective in a decoction boil during mashing. Many beers with malty characteristics are apparently traditionally brewed using a decoction mash.

Don't ask me...I just wanted to read a bit about melanoidin malt since I've never used it and didn't know what it was, yet I have some in the mail.
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Old 10-19-2005, 08:48 PM   #8
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Interesting stuff, BeeGee. Looked around real quick, and from what I can gather, Melanoidin Malt is often made from Munich Malts. This lands it somewhere in between caramel crystal malts and munich, as it's toasted, but retains a good amount of fermentability. I don't think my LHBS carries it offhand, but I'll keep an eye out for it the next time I go.
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Old 10-19-2005, 08:56 PM   #9
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My LHBS doesn't carry it, but I needed a few odds and ends such that with free shipping from Austin Homebrew it worked out better for me to order it than drive 44 miles / 1 hour roundtrip. I might ask them to stock some if it works out well, since I do generally prefer to patronize them despite the expense of the trip in the current petroleum situation. Or...I could try an actual decoction and arrive at the flavors honestly...
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Old 10-19-2005, 09:06 PM   #10
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Quote:
Originally Posted by BeeGee
it worked out better for me to order it than drive 44 miles / 1 hour roundtrip.
Holy cow. where the heck to you live in Raleigh? I'm, fortunately, only about 4 miles from AMerican Brewmaster.

-walker


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