Onward Thru the Fog Steam Beer(#15)

Ingredients

6 lbs. Briess Pale Malt Extract

1 lb. Briess Amber Malt Extract

2 lb. 2 Row Pale Malt

1 lb. Crystal Malt

2.5 oz. Northern Brewer's Hops

1 oz. Fuggles Hops

1 pkg. Wyeast #2122 California Lager Yeast

Algorithm

Popped the Wyeast smack pack and let it expand. Made a starter by adding 6 tbsp. amber dry malt extract to 600 ml. tap water. Boiled for five minutes in an Erlenmeyer flask, cooled and added the live yeasties. Put a fermentation lock on the flask and put it in a dark place for a day to start really pumping(1/14/96). Mashed grains in 2.2 gallons of water @158F for 40 minutes. Extracted the wort and brought it to a boil. Added malt extract and brought resulting wort to boil. Added 1.75 oz. Northern Brewer's hops(boiling hops). Boiled for 58 minutes and added .75 oz. Northern Brewer's hops(flavor hops). Boiled for another two minutes. Used ice bath to cool wort down and strained into a bucket with 2.5 gallons chilled Utopia spring water. Added unsoftened tap water to bring volume to five gallons. Pitched yeast and transferred to glass for primary fermentation. Added 1 oz. Fuggles hops for dry hopping.

Fermentation

OG 1.054 @ 61F on 1/15/96 added 1 oz hops for dry hopping./B>

IG 1.018 @ 65F on 1/21/96 racked to glass secondary

FG 1.011 @ 69F on 1/29/96 Bottled in brown glass

Results

I originally brewed this to try to come up with a steam beer with a little more punch than batch #14. I succeeded but even more than that, this brew has gotten high praise from people who have tried it. It tastes a little stronger but the hops do not overwhelm the malt as much as in brew #14. Letting it age for a month has greatly improved the flavor as well.

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Last updated Oct. 30, 1996