One of my favorite beer tasting experiences was going to the tasting room at Steam Whistle Brewing in Toronto. The beer was so fresh, crisp, and delicious that I still have dreams about that pilsner. I’ve been wanting to make something that comes close, and, given that it’s tough to find Steam Whistle in bottles near me, I did some research online to see if people know what was in it. This recipe is a representation of those findings.
- 11 lb US 2-row Pale malt
- 0.17 lb Melanoidin malt
- 1 oz Perle 60 min
- 0.4 oz Saaz @ 5 min
- 0.4 oz Spalt @ 4 min
- 0.5 oz Spalt @ 2 min
- 1 pkg Saflager-189
// Mash-in w/ 4.5 gal at 150 for 60 minutes. 2.5 tsp CaCl2 to mash. Mash-out, sparge to collect around 6.6 gal 1046 wort. Boil 75 minutes. Chill to 55F, collect 5 gallons 1053 wort. Oxygenate 60s, sprinkle yeast on top. Brewed 1/13/17. Left to ferment between 55F and 60F in the basement. //
1/20/17: Gravity at 1020, great malt flavor and subtle hop profile. Letting it finish out.
1/27/17: Gravity at 1012. Moved to fridge.
1/30/17: Doesn’t taste nearly as “fresh” as the first tasting, wondering if i let it sit a little too long. Added gelatin finings.
2/1/17: Kegged. Fairly clear, still some hazy beer left near the bottom of the carboy. Tasting notes.