American Steam: Batch #47

With the arrival of spring, I brewed an American Steam for the first time. Should be interesting to see how this one comes out.

Ingredients

Ingredient Quantity
John Bull amber malt extract 7 lbs
Crystal malt 60L 1/2 lb
Briess Victory Malt 1/4 lb
Northern Brewer – boiling 1 1/2 oz
Saaz – aroma 1/2 oz
Gypsum 3 tsp
Irish moss 1 tsp
San Francisco liquid lager yeast 1 pkg — 1 pt of water to 1/2 cup of light malt extract 4 hrs
Corn sugar 1 lb — before pitched
Priming sugar 5 tbsp — 1 tsp in each keg

brewed: 2/11/05

specific gravities:

Date Specific Gravity Temp Specific Gravity @ 60
Start 2/11/05 1.056 72 Farenheit 1.057
1st: 2/19/05 1.024 62 1.024
2nd: 2/27/05 1.018 62 1.018

Bottled: 1/5/05 2 5L keg, 11 22 oz bottles

Expected % of alc by vol.: 5.1%

Directions:

Preheat your oven to 350 degrees and spread the victory malt on a cookie sheet. Within 10 minutes a wonderful aroma will emanate from your oven and the malted barley will have turned a slight reddish color. Remove the grain at this time. Add the toasted malted barley and crystal malts to 1 1/2 gallons of water and bring to a boil, then immediately remove the grains. Add the malt extract, gypsum and boiling hops and boil. After 45 minutes of vigorous boiling, add the Irish moss and continue to boil for 15 more minutes. Add the aroma hops and corn sugar during the final 2 minutes. Sparge the hot wort into the fermenter and add cold water to make 5 gallons total. Add yeast and ferment to completion. Bottle when ready.

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