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Smith Steam Beer

California Common Beer



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Brewer/Contributor: Brad Smith

Batch Size: 5.00 gal

Boil Size: 2.43 gal

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Smith Steam Beer

Type: Extract

Date: 1/27/1995

Batch Size: 5.00 gal

Brewer: Brad Smith
Boil Size: 2.43 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (3 Gallon)
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: -
Taste Notes: Smooth classic style steam beer, slightly bitter with a good head.


AmountItemType% or IBU
6.00 lbPale Liquid Extract (8.0 SRM)Extract85.71 %
1.00 lbCaramel/Crystal Malt - 30L (30.0 SRM)Grain14.29 %
1.50 ozNorthern Brewer [8.50 %] (60 min)Hops30.4 IBU
0.75 ozCascade [5.50 %] (15 min)Hops4.9 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
10.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
1 PkgsAmerican Lager (Wyeast Labs #2035)Yeast-Lager


Beer Profile

Est Original Gravity: 1.044 SG

Measured Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SGMeasured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.35 % Actual Alcohol by Vol: 4.17 %
Bitterness: 35.3 IBUCalories: 200 cal/pint
Est Color: 9.8 SRMColor:

Mash Profile

Mash Name: NoneTotal Grain Weight: 10.00 lb
Sparge Water: -Grain Temperature: -
Sparge Temperature: -TunTemperature: -
Adjust Temp for Equipment: FALSEMash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 4.3 ozCarbonation Used: -
Keg/Bottling Temperature: 72.0 FAge for: 35.0 days
Storage Temperature: 52.0 F 


Steeped crystal malt. Boiled gypsum, hops and malt with 2.5 gallons of water. Added cascade for last 15 minutes then the Irish Moss. Fermented at room temperature. I brewed several batches of this beer in the mid-1990s and all came out well.

I recall this beer reached its peak after around 8 weeks, though it was good after about 4 weeks.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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