Steam Beer Recipe :
- Color : Golden
- Alcohol : 5.3%
- Quantity : 20L
- Bitterness : Noticeable (37 IBU)
- Brewing Time : 5 hours
- Difficulty : Easy
Ingredients:
Grains :
- 3kg Maris Otter Malt
- 1kg Munich 15 Malt
- 0.25kg Caramunich I Malt
- 0.2kg Amber Caramel Malt
- 0.3kg Barley Flakes
Hops :
100g Tango Hops (Single Hop) :
- 25g – Boil – 60 minutes
- 55g – Boil – 5 minutes
- 20g – Dry Hop – 3 days
Yeast & Brewing Water :
- 2 packets of K.22 Stalljen yeast
- Total water volume: 28.5L
- Chloride/Sulfate ratio: 1/1
- Mash pH: 5.3
- Ideal sparge water pH: 6
Brew Our Steam Beer Recipe Step by Step :
Step 1 :
Pour 16.5 liters of water into your brewing kettle and set the heat to 68°C.
Add your grains and stir well to prevent clumping. Continue stirring until the temperature drops to 64°C.
Hold this temperature for 60 minutes.
Meanwhile, heat 12 liters of water to 77°C.
Once the saccharification rest time is complete, raise the temperature to 75°C for a 10-minute Mash-Out.
Step 2 :
After the Mash-Out, proceed with filtration and sparging.
Step 3 :
Heat your kettle for a 60-minute boil. Add the first 25 grams of Tango hops at the start of the timer.
At 5 minutes before the end, add 55 grams of Tango hops.
Beyond its herbal notes, this aromatic hop will bring a fresh and citrusy kick that enhances the beer beautifully.
Step 4 :
Once the boil is complete, cool your wort to 20°C.
In this recipe, we won’t be fermenting the Kveik at a high temperature—quite the opposite.
Take a gravity reading, which should be around 1.052, and transfer the wort into the fermenter.
You won’t inoculate your wort immediately. Place the fermenter in your brewing fridge and wait until the temperature drops to 15°C.
Add your 2 packets of Stalljen yeast and maintain 15°C for about 5 weeks.
Note: Stalljen yeast has one of the widest temperature ranges in our catalog (8°C to 38°C). At 15°C, its esters will be very subtle, resulting in a clean beer with delicate anise and apple notes, perfectly complementing the highly drinkable profile of this steam beer.
Step 5 :
The fermentation capabilities of Stalljen yeast should allow you to reach a final gravity of 1.012. Once achieved, add 20g of Tango hops.
We’re not aiming for a hop-dominant profile in this recipe. However, a small Dry Hop of 1g/L will refresh the malt-forward character of this beer. This Tango addition will bring a bright citrus freshness, enhancing the beer without overpowering it.
The goal : A balanced blonde ale, perfect for summer—full of character and pleasantly surprising, yet incredibly easy to drink.
Step 6 :
After 3 days of Dry Hop, you can perform a Cold Crash (optional) and proceed to bottling.
To do this, dissolve 6 to 7g/L of sugar in a small amount of boiling water and gently stir the beer every 3 to 4 bottles.
For those who prefer kegging, you can carbonate between 2.4 and 2.6 volumes of CO₂.
Conclusion :
Steam Beer, also known as California Common, is a blonde beer that sits between Ale and Lager. Historically associated with San Francisco, it was born out of an improvised brewing process driven by necessity.
Our recipe is a bold reinterpretation with a mystical Nordic touch. It is built on a rich malt base (fairly classic for the style), enhanced by the herbal, fresh, and citrusy character of Tango hops.
Fermented at around 15°C with Kveik Stalljen yeast, it will offer a smooth and balanced body with a toasty and caramelized touch.