Steam Beer

ben — Mon, 08 Sep 2008 04:01:00 +0000

Ingredients:
: 2.00 lbs. Munich-100 malt 30L; 1.50 lbs. Flaked rye; 1.00 lbs. Harrington 2-row pale malt 1.8L; 1.00 lbs. German Vienna malt 3L; 10.00 oz. Cara Pils; 2.00 lbs. DME Australian Pale; 0.75 oz. Perle 8.4% (60 min); 0.50 oz. Williamette 4.2% (45 min); 0.50 oz. Williamette 4.2% (15 min); 0.50 oz. Williamette 4.2% (2 min); Yeast: BrewTek California Gold CL-690; Style: California Common; Notable examples: Anchor Steam, Maisel's Dampfbier; Brewing: 1.053; Bottling: 1.014; IBUs: 37.0; Alcohol: 5.3% (v/v); Color: 14 SRM (36 EBC); DBatch price: $16.97; Bottle price: $0.32; Mash water: 7.8 quarts (130 degF strike)
Mash Schedule:: 122 degF (30 min); 152 degF (65 min); 168 degF (5 min); Sparge water: 9.4 quarts (170 degF); Sparge liquor: 3.4 gallons; Desired final volume: 5 gallons

Procedure:

Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.

Pitch when cool (65-75 degF).

Ferment at 65-70 degF for 48 hours; rack to secondary gravity has dropped below 1.025.

Continue secondary fermentation at 60-65 degF for 14 days.

Prime with 3/4 cup corn sugar or equivalent (or kr”usen with actively fermenting wort) and bottle.

Condition for 3 weeks at 60-70 degF. Serve at 45-52 degF.

Source: Ericsbeerpage.com

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