#083 - Cole Valley Steam
California Common (19 B)
Type: All Grain
Batch Size: 12.00 gal
Boil Size: 15.54 gal
Boil Time: 60 min
End of Boil Vol: 13.54 gal
Final Bottling Vol: 11.00 gal
Fermentation: Steam Beer (California Common), Two stage
Batch Size: 12.00 gal
Boil Size: 15.54 gal
Boil Time: 60 min
End of Boil Vol: 13.54 gal
Final Bottling Vol: 11.00 gal
Fermentation: Steam Beer (California Common), Two stage
Date: 2026-01-17
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0
Brewer: Alex Deacon
Asst Brewer:
Equipment: BrewEasy 10 Gallon
Efficiency: 69.00 %
Est Mash Efficiency: 74.8 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 18.07 gal | 2023 SF Water Profile | Water | 1 | - | - |
| 10.00 g | Calcium Chloride (Mash) | Water Agent | 2 | - | - |
| 10.00 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 3 | - | - |
| 0.50 Items | Campden (Mash) | Water Agent | 4 | - | - |
| 0.00 g | Gypsum (Calcium Sulfate) (Mash) | Water Agent | 5 | - | - |
| 10 lbs 4.0 oz | Admiral Pils (1.9 SRM) | Grain | 6 | 42.3 % | 0.80 gal |
| 6 lbs | Pale Malt, 2-Row (Rahr) (1.8 SRM) | Grain | 7 | 24.7 % | 0.47 gal |
| 2 lbs | Caramunich I (Weyermann) (51.0 SRM) | Grain | 8 | 8.2 % | 0.16 gal |
| 2 lbs | Crystal 40 Malt (Great Western) (40.0 SRM) | Grain | 9 | 8.2 % | 0.16 gal |
| 2 lbs | Munich 10L (Briess) (10.0 SRM) | Grain | 10 | 8.2 % | 0.16 gal |
| 1 lbs | Crystal 60 Malt (Great Western) (60.0 SRM) | Grain | 11 | 4.1 % | 0.08 gal |
| 1 lbs | Pilsner (Weyermann) (1.7 SRM) | Grain | 12 | 4.1 % | 0.08 gal |
| 1.00 oz | Northern Brewer [7.70 %] - Boil 60.0 min | Hop | 13 | 12.3 IBUs | - |
| 2.00 oz | Northern Brewer [7.70 %] - Boil 20.0 min | Hop | 14 | 18.1 IBUs | - |
| 2.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 15 | - | - |
| 2.00 oz | Northern Brewer [7.70 %] - Boil 5.0 min | Hop | 16 | 11.9 IBUs | - |
| 1.00 oz | Northern Brewer [7.70 %] - Steep/Whirlpool 15.0 min, 180.0 F | Hop | 17 | 1.6 IBUs | - |
| 2.0 pkg | San Francisco Lager (White Labs #WLP810) [35.49 ml] | Yeast | 18 | - | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 44.0 IBUs
Est Color: 12.7 SRM
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 44.0 IBUs
Est Color: 12.7 SRM
Measured Original Gravity: 1.050 SG
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 4.6 %
Calories: 167.6 kcal/12oz
Measured Final Gravity: 1.015 SG
Actual Alcohol by Vol: 4.6 %
Calories: 167.6 kcal/12oz
Mash Profile
Mash Name: Brew Easy Mash @ 150 (Medium Body)
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.50
Measured Mash PH: 5.40
Sparge Water: 0.00 gal
Sparge Temperature: 172.0 F
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.50
Measured Mash PH: 5.40
Total Grain Weight: 24 lbs 4.0 oz
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
Grain Temperature: 66.0 F
Tun Temperature: 66.0 F
Target Mash PH: 5.20
Mash Acid Addition: None
Sparge Acid Addition: None
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Dough In | Add 18.07 gal of water at 156.4 F | 150.0 F | 10 min |
| RIMS Mash | Heat to 150.0 F over 4 min | 150.0 F | 60 min |
| Mash Out | Heat to 172.0 F over 5 min | 172.0 F | 15 min |
Sparge: If steeping, remove grains, and prepare to boil wort
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Steam Beer (California Common), Two stage
Fermenter:
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Steam Beer (California Common), Two stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 24.00 days
Storage Temperature: 63.0 F
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 24.00 days
Storage Temperature: 63.0 F
Notes
PH Tests
* Mash Reading : 5.4
Dough In
* Strike Temp: 156*F
* Start: 10:35 @ 156 *F
* Stop: 10:50 @ 152*F
Mash
* GPM: 1.50
* Power %: 88%
* Start: 10:45 @ 150*F (60 mins)
11:00 @ 151*F
11:15 @ 151*F
11:30 @ 151*F (raised temp to 158.5)
* End 11:45 @ 155*F
Mash Out
* Temp: 168*F
* Setting: 172*F
* Rise: Start:, 11:47 End: 12:00 @ 168 (10 min rise)
Sparge
* GPM: .5
Boil
12:45 60 mins 1oz Northern Brewer (Start)
13:25 20 mins 2oz Northern Brewer
13:30 15 2 whirlfloc
13:40 5 mins 2oz Northern Brewer
13:45 0 mins 1oz Northern Brewer (Whilrpool 15 mins @ 180)
Post Boil Volumn: 8 G
Gravity
* Pre Boil: 1.042
* Original 1.050
* Final 1.015
Fermentation
* Jan 17: 6 G into conical set to 63*F. 6 G into bucket at garage temp.
Packaging
* Jan 29: Transferred into 2 5G corney kegs. Placed in keezer at 38*F at 15PSI
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