Trademark Violation Steam Beer #1

Source: Bob Kulawiec
Recipe added: 07/28/97
Email: kulawiecr@guvax.georgetown.edu

This is a very simple all-extract California common beer. It did fairly well in the Spirit of Free Beer competition (overall score 36), and won first place in BURP's all-extract competition (7/97). The judges commented that it was a little too malty and thick for the style, and a bit cloudy. To remedy these problems, I would probably cut back on the amount of malt extract, and replace the toasted malt with 20L crystal.

Specifics

Recipe type: Extract
Batch Size: 5 gallons (U.S.)
Starting Gravity: 1.047
Finishing Gravity: 1.011
Time in Boil: 1 hour
Primary Fermentation: 4 days (70-71 F)
Secondary Fermentation: 13 days (70-71 F)

Ingredients:

6.6 # Munton's Extra Light Malt Extract, unhopped (2 cans x 3.3 #)
0.5 # 2-row pale malt, toasted (Munton's)
2 oz Cascade hops, whole leaf (5.8% alpha, boil 60 min)
1 oz Cascade hops, whole leaf (finishing)
3 tsp. gypsum
1 tsp. Irish moss
Wyeast #2112 (California lager)

Procedure:

Toast malt at 350 F for 15 minutes, crack and steep in 2.5 gallons bottled water (with gypsum) while bringing to boil. Remove grain & sparge with 0.5 gal hot water. Add extract, bring to boil, add boiling hops and boil for one hour. Add Irish moss after 45 minutes. Remove from heat, add finishing hops and let stand for 15 minutes. Cool to ca. 85 F in ice-filled sink, strain into fermenter, top off with bottled water. Aerate and pitch yeast (from a starter prepared two days prior to brewing by pitching an activated Wyeast #2112 pack to: 0.75 c. Dutch extra light DME, 2 c. water and 3-4 Cascade hop pellets, boiled for 20 minutes and cooled).

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