BIG DICKS BROWN STEAM

Source: Richard Lonczynski
Recipe added: 04/04/97
Email: r_lonczynski@michir.trw.com

This is a variation on an award winning Brown ale recipe, the variation being the addition of the Carapils and of course ,the California Lager yeast. After all, you can only drink so much common steam beer! This concoction is maltier than your average steam, and the Perles hops add thier own unique flavor. I like it plenty, and I think you will too!

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.037
Finishing Gravity: N/A
Time in Boil: 1 hour
Primary Fermentation: 4 days @ 60 F
Secondary Fermentation: 21 days @ 50-60 F

Ingredients:

6.6 lbs light liquid extract
1/2 lb crushed carapils malt
1/2 lb crushed chocolate malt
1/2 lb crushed crystal malt
1/4 lb crushed black patent malt
1.0 oz Perle (:60 boil - bittering)
0.5 oz Perle (:10 boil - finishing)
0.5 oz Perle ( steep - see instructions)
1/2 tsp Gypsum
Wyeast #2112 California Lager Yeast (w/ starter)
3/4 cup corn suger to prime

Procedure:

Prepare 2.5 gallons water by adding Gypsum and applying heat. When water temperature reaches 120 F, remove 1 gal and add to the crushed grains in a second pot. Cover to hold this porridge at approx 120 F for :25 while the rest of the water continue to heat. After :25 minutes, raise the porridge temperature to 150 F and hold it there for :15 minutes more. Now, pour this grain mixture through a colonder into your brewpot. Rinse (sparge) the grains with the rest of the boiled water into your brewpot. Discard grains (feed the birds), and add the 6.6 lbs of liquid extract. When a boil is achieved, add 1 oz. of Perle hops. After :50 minutes, add an additional 1/2 oz. of Perles. After :60 minutes, remove your wort from the heat, add the last 1/2 oz. of Perles and cool by whatever means you normally use. When the wort drops to approx. 90 F, transfer it into a 6.5 gallon glass fermenter to which you've already introduced a couple gallons of boiled, cool water. Top your fermenter off to 5 gallons and pitch your yeast starter assuming your temperature is about 75 F. Ferment in the primary for 4 days at 60 F. Rack to secondary and ferment an additional 21 days at 50-60 F. Dissolve corn sugar in a pint of boiled water and pour into your empty bottling bucket. Rack beer into the sugar solution and bottle as usual. Condition at room temperature for another 10 days, coll 'em off and have a party.

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