Steamin' Leftovers (4/22/94)
Brewed in the style of a California Common Beer to save gap's fridge from an
exploding Wyeast package. Used up all his hops except for an ounce of
Saaz.
- 7lb Briess dry light malt extract
- 0.5lb crystal malt (0.25lb 10L and 0.25lb of something darker)
- 1.5oz Styrian Goldings, 5.3% alpha (45 minutes)
- 0.5oz East Kent Goldings, 5.0% alpha (45 minutes)
- 2.0oz Saaz, 3.1% alpha (45 minutes)
- 0.5oz Saaz, 3.1% alpha (10 minutes, for flavor)
- 0.5oz Saaz, 3.1% alpha (2 minutes, for aroma)
- Wyeast 2007 Pilsner, popped weeks before, cultured for one day
Crushed crystal malt and steeped at 160-170F in 2 gallons of Pittsburgh water
for 15 minutes. Two hot breaks after removing crystal and adding
extract. Chilled to room temperature with wort chiller. Forgot to take
S.G.
Brewing notes for next time: use more water than 2 gallons so the hops
can get more of a rolling action going in the hop bag. Mid-brown,
almost creamy color. Very little apparent caramelisation, possibly due
to short boil time (45 minutes), and slow addition of malt.
5/13 - racked off and bottled with 2/3 cup corn sugar. FG 1.016. Very
tasty, and even had some mild carbonation straight from the carboy.
Jonathan Hardwick