Smith's Steam Beer
Description
A smooth classic California styled steam beer, slightly bitter
with excellent head retention. Northern Brewer hops gives it a
distinctive steam beer taste. Can be lagered at room temperature.
Very easy to make from malt extract. Recipe makes 5 gallons
(approx 2 cases) of fine California Steam Beer
- 6 lbs Briess Pale Malt Extract
- 1 lb Crystal Malt (crushed grain - for body)
- 1 pkg Wyeast #2035 American Lager Liquid Yeast
- 1.5 oz Northern Brewer Hops (German 7.2% Alpha)
- 3/4 oz Cascade Hops (Finishing - last 15 min of boil)
- 1 Tblsp Gypsum
- 1 pinch Irish Moss (last 10 min of boil)
- 2/3 cup Corn Sugar (Priming)
Instructions
- Boil 2 gal water with gypsum, then add briess malt,
crystal malt and Northern Brewer Hops to pot.
- Boil for about 60 minutes. Add Cascade hops and Irish
Moss during last 10-15 minutes of the boil.
- Cool wort to room temperature using either a wort chiller
or by adding cold water. Top out fermenter to 5 gallons
with pure water, and ferment for 4 days. (I use a 5 gal
glass carboy for fermentation and 1 inch blowout tube to
get rid of excess krausen).
- Rack to secondary fermentor (glass) for an additional 5
days of settling. I usually add one package of clear
gelatin dissolved into a pint of water at this stage to
aid in clearing the beer.
- Bottle into sterlized bottles. I siphon the beer into a
seterilized glass container, and mix in approximately 2/3
cup corn sugar to the container before bottling. (Note:
Use much less corn sugar if you are kegging your beer).
- I aged this beer for approximately 3 weeks, and it tasted
most excellent at that time. Peak flavor was reached
after approximately 8 weeks.
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