California Steaming

Extract Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Brad Smith
Batch Size: 5.00 galStyle: California Common Beer ( 7B)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 9.8 SRMEquipment: Brew Pot (3 Gallon)
Bitterness: 42.3 IBUsBoil Time: 60 min
Est OG: 1.044 (11.0° P)
Est FG: 1.011 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 41.0

Ingredients
Amount Name Type #
8.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
6 lbs Pale Liquid Extract (8.0 SRM) Extract 3
1.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 4
0.75 oz Cascade [5.5%] - Boil 60 min Hops 5
0.25 tsp Irish Moss (Boil 10 min) Misc 6
1 pkgs American Lager (Wyeast Labs #2035) Yeast 7

Taste Notes

Very nice tasting beer from my recipe archives. Smooth, hoppy but well balanced.

Notes

Boil 2 gal water with gypsum, then add briess malt, crystal malt and Northern Brewer Hops to pot. Boil for about 60 minutes. Add Cascade hops and Irish Moss during last 10-15 minutes of the boil. Cool wort to room temperature using either a wort chiller or by adding cold water. Top out fermenter to 5 gallons with pure water, and ferment for 4 days. (I use a 5 gal glass carboy for fermentation and 1 inch blowout tube to get rid of excess krausen). Rack to secondary fermentor (glass) for an additional 5 days of settling. I usually add one package of clear gelatin dissolved into a pint of water at this stage to aid in clearing the beer. Bottle into sterlized bottles. I aged this beer for approximately 3 weeks, and it tasted most excellent at that time. Peak flavor was reached after approximately 8 weeks.