Beer Style: California Common Beer (7B)
Recipe Type: partial mash
Yield: 5 US gallons
This steam beer has a nice piney Northern Brewer and caramel aroma. It starts malty with a good balance of toasted malt and caramel. The flavor is malty and toasty with a long lingering finish.
Original Gravity: 1.051
Color SRM: 14 Color Sample
Bitterness IBU: 27
Recipe Type: partial mash
Yield: 5.00 US Gallons
1. Sanitize primary fermenter, lid, airlock.
2. Pour approximately 2 gallons (7.6 L) dechlorinated water into your boiling kettle. Bring water to 150–160 °F (66–71 °C). Place specialty grains in steeping sock and place sock in water. Allow grains to steep for 20 minutes at 150–160 °F (66–71 °C). Stir well repeatedly throughout the 20 minutes to allow for maximum color, flavor and aroma extraction. After 20 minutes remove grains and bring water to a boil.
3. Turn off heat. Add malt syrup, dry malt extract and bittering hops. Stir well so that ingredients do not stick to the bottom of kettle. Hops may be put directly into kettle, straining bag not required.
4. Bring wort back up to a boil (watch for possible boil over). Allow to boil for 45 minutes. Control heat during boil so boil-over does not occur. 15 minutes before the end of the 45-minute boil add Irish moss (or Whirlfloc tablet) into the boiling wort. Two minutes before the end of the 45-minute boil, add aroma.
5. After 45 minute boil, turn off heat. If possible, place boiling pot into a sink of cold water. Circulate cold water around the outside of the pot for 15–20 minutes. Cool the wort to 110–120 °F (43–49 °C). Pour or siphon wort from boiling kettle to primary fermenter (attempt to leave most of the hop residue and any proteins behind. Add enough cold water (refrigerated with no chlorine) to the wort and bring the volume up to 5 gallons (19 L).
6. Check temperature of wort and obtain 60–75 °F (16–24 °C). If necessary, place primary fermenter into a sink of cold water to achieve this temperature range.
7. Add yeast. If using liquid yeast make sure it has previously been incubated or have yeast starter ready. If dry yeast is being used, rehydrate according to manufacturer’s instructions or sprinkle on top of wort. Check starting specific gravity with hydrometer. Fill airlock half full with water and attach to primary fermenter lid. Fermentation will commence within 24 to 72 hours.
8. When airlock stops bubbling (only bubbles 1 time per minute) check specific gravity. If doing a one-stage fermentation go to step 10.
9. Recommended step: Siphon beer off yeast sediment into a 5-gallon glass carboy. Do not splash. Allow beer to sit in carboy until clear, usually 5-7 days. Add a fining agent if desired.
10. Sanitize bottles. Siphon beer from primary or secondary fermenter into priming container. Dissolve 3/4 cup priming sugar in 1 cup boiling water. Add this sugar mixture to the beer in the priming container. Stir well but do not splash.
11. Fill bottles to within one inch of the top. Cap bottles and allow to sit at 60-75 °F (16-24 °C) for two weeks. The bottles may then be refrigerated. The beer may be consumed after two weeks but will continue to improve up to 2 months in the bottle. The beer will store well for a year or longer. Chill the beer to 45-55 °F (7-13 °C) and enjoy!