Adios to '95 Steam Beer(#14)

Ingredients

4 lbs. Briess Pale Malt Extract

1 lb. Briess Amber Malt Extract

2 lb. 2 Row Pale Malt

1 lb. Crystal Malt

3 oz. Northern Brewer's Hops

1 pkg. Wyeast #2122 California Lager Yeast

Algorithm

Popped the Wyeast smack pack on Xmas eve, 1995. On Xmas day, 1995, mashed all the grains in 1.5 gallons of unsoftened local tap water(Round Rock, TX) at a temperature of 156F for 40 minutes. Removed the wort and sparged the grains with .75 gallons of tap water at 156F. Brought wort to a boil and added extracts and 1.5 oz. Northern Brewer's hops. After 58 minutes of boil, added 1.0 oz Northern Brewer's hops. Total boil time 60 minutes. Used ice bath to bring wort temperature down and added to 2.5 gallons to plastic primary fermenter and added unsoftened tap water to bring volume to five gallons. Added .5 oz Northern Brewer's hops to primary fermenter for dryhopping.

Fermentation

OG 1.036 @ 60F on 12/25/95 added .5 oz hops for dry hopping

IG 1.008 @ 60F on 1/1/96 racked to glass secondary

FG 1.005 @ 60F on 1/14/96 Bottled in brown glass

Results

I was surprised at the low OG on this beer and considering the low OG, it was probably overhopped. The final result after a few weeks of aging, though, was a very drinkable brew, about the same alcohol as the mass brews but considerably more flavor. This one is a real thirst quencher.

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Last updated Oct. 30, 1996