The Grape and Granary
I-341 - Intermediate Recipe
California Common (Steam) Beer
Descriptions and Comments: Similar to Anchor. This recipe won first place at S.A.A.Z homebrew club and second place at the Ohio State Fair Homebrew competition 1998
and continues to win awards to this day.
Specialty Grains
Grain 1: 1 lb German Munich malt (Durst)
Grain 2: 8 oz 40 deg crystal (Briess)
Grain 3: 1/2 oz Chocolate Malt
* Specialty grains should be steeped in a couple of gallons of dechlorinated water for 20 minutes (at 150-160 deg F). Do not boil grains. After 20 minute steep strain out any grain husks and then bring this water to a boil. Add malt and hops when boiling begins.
Malt Syrup: 4# Alexanders pale malt syrup
Dried Malt Extract: 2# Briess light (gold) dried malt
Adjuncts: none
Bittering Hops: 10-12 hbu northern brewer pellets or plugs (38 ibu's)
* The above ingredients should be boiled together for 45-60 minutes
Flavor Hops: none
* add flavoring hops 15 minutes before end of boil
* add 1 Whirlfloc Tablet 15 minutes before end of boil
Aroma Hops: 1-2 oz Northern Brewer Plugs
* add aroma hops last 2-5 minutes of boil
Yeast Strain: #2112 California
Fermentation Temp: 60-70 deg F.
Primary Fermentation Time: 3-5 Days
Secondary Fermentation Time: 5-7 days
Priming: 3/4 cup corn sugar or 1 1/4 cups dry malt extract
