From the HBD Archive
From: Subhash Chandra Roy <roy@mcnc.org>
Subject: Steam Beer Recipee
Date: 1992-04-10 21:27:24 GMT

Here's a recipe for a steam beer, That has finally lagered
long enough to taste.

6.6 American Classic Light Malt Extract
1/2 lbs 10L Crystal Malt
1/2 lbs 20L Crystal Malt
1 1/2 oz Tettnanger hops (60 min)
1/4 oz Tettnanger hops (30 min)
3/4 oz Hallertauer hops (30 min)
1/4 oz Tettnanger hops (10 min)
1/4 oz Hattertauer hops (10 min)

1 oz Kent Golding hops (dry hop)

1 teaspoon salt
1 1/2 teaspoons Gypsum

1/2 cup of honey (priming)
Wyeast Steam Beer yeast

Original Gravity 1.049
Terminal Gravity 1.009

Two stage fermentation
1st stage -- 10 days @ 72F
2nd stage -- 26 days @ 50F


Crack the crystal malt and add to 1 gallon of water and bring to a boil
then strain off the wort. Add the extract and return to a boil. Add the
hops @ the given times. Cool wort and pitch yeast.

Subhash

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