SteamweiserTest

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Steamweiser Test Project

by Matt and Susan Pinsonneault

Original recipe from Papazian, "Propensity Pilsener Lager"

Control Lighter-Bodied Citrus Total Ingredient
1.2 lbs 1 lb 1.2 lbs 3.6 lbs Light malt extract
- 0.2 lb - 0.2 lb Corn sugar
- - 1/8 lb Sweet Orange Peel
0.2 lb 0.2 lb 0.2 lb 0.6 lb 20L Crystal malt
1/2 lb 1/2 lb 1/2 lb 1 1/2 lbs honey
1/2 oz 1/2 oz 1/2 oz 1 1/2 oz Saaz hops (boiling)
0.1 oz 0.1 oz 0.1 oz 0.3 oz Tettnanger hops (flavor)
0.1 oz 0.1 oz 0.1 oz 0.3 oz Saaz hops (finishing)
White Labs WLP810 San Francisco Lager Yeast
2-1/2 tbsp 2-1/2 tbsp 2-1/2 tbsp 1/2 cup Priming sugar

(NOTE: 1-GALLON TEST BATCHES!)

Add the crushed crystal malt to 1/2 gal cold water and bring to boil. When boiling begins remove the grains. Add the malt extract, honey, and boiling hops and boil for 45 minutes. Add flavor hops 10 minutes before end of boil. Add finishing hops 1-2 minutes before end of boil. Pour the wort into 1/2 gallon of cold water in the primary and top off with cold water until you have 1 gallon.

Control

  • 22-Jan-2011: Light brown, minimal sediment. S.G. 1.052 @ 84F. Pitched yeast at 80F.
  • 23-Jan-2011: Strong fermentation.
  • 24-Jan-2011: No bubbles in the lock. Probably leaking around the edges of the lid. Stoopid, leaky plastic buckets.
  • 29-Jan-2010: Racked to secondary. Light, golden brown color. Tastes a lot like Steamweiser. Go figure. S.G. 1.010 @ 70F
  • 12-Feb-2010: S.G. 1.010 @ 70F. Added priming sugar and bottled. Clear, pale yellow color. Still tastes like Steamweiser.

Orange

  • 22-Jan-2011: Added orange peel at start of boil. Light brownish-orange, a lot of sediment. S.G. 1.036 @ 81F. Pitched yeast at 80F.
  • 23-Jan-2011: Strong fermentation. Not enough head space in glass jug: foamed up into fermentation lock. installed blowout tube,
  • 24-Jan-2011: Foaming has ceased. Replaced tube with fermentation lock. Steady fermentation continues.
  • 29-Jan-2010: Racked to secondary. Light, golden brown color, a bit cloudy. Slight hint of orange in nose and on palette. Lighter-bodied, refreshing, and slightly sweet. S.G. 1.015 @ 70F
  • 06-Feb-2011: Fermentation has ceased. S.G. 1.013 @ 70F. Added priming sugar and bottled. Clear, pale yellow color, definite orange aroma and flavor, but the orange is a little bitter. We'll see if it smooths out.

Light

  • 22-Jan-2011: Oops; corn sugar settled to the bottom, and is trapped under a heavy layer of hop sediment. S.G. 1.040 @ 86F. Pitched yeast at 80F.
  • 23-Jan-2011: Strong fermentation. Not enough head space in glass jug: foamed up into fermentation lock. Installed blowout tube,
  • 24-Jan-2011: Foaming has ceased. Replaced tube with fermentation lock. Steady fermentation continues.
  • 29-Jan-2010: Racked to secondary. Light, golden brown color, a bit cloudy. Not wonderful, but with the higher S.G. there's still work for the yeasties to do. S.G. 1.020 @ 70F
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