California Common Shoreline Steamer
5 gallons/19 L, extract with grains; OG = 1.072 FG = 1.018; IBU = 74 SRM = 16 ABV = 7.0%
- 6.0 lbs. (2.7 kg) Briess light liquid malt extract
- 3.0 lbs. (1.4 kg) Briess light dried malt extract
- 0.75 lb. (.34 kg) English crystal malt (70–80 °L)
- 0.5 lb. (0.23) German light crystal malt
- 6 AAU Cascade hops (60 mins) (1.0 oz./28 g of 6% alpha acids)
- 12 AAU Chinook hops (60 mins) (1.0 oz./28 g of 12% alpha acids)
- 1 oz. (28 g) Cascade hops (5 mins)
- 1 oz. (28 g) Chinook hops (5 mins)
- Cooper’s dried or Wyeast 2112 (California Lager) yeast
- 0.75 cups corn sugar (for priming)
Step by Step:
Place the crushed grains into two strainer bags. If using leaf hops, place the boiling and finishing hops in separate bags. Pellet hops need not be placed in bags, as they will not be strained out later. Pour 2.5 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.
Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart of hot water into the kettle and dispose of the spent grains. Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.
Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point. After 55 minutes of boiling, add the finishing hops. Let the boil continue for five minutes then remove the kettle from heat. Cover the kettle and let it cool for 20 minutes before continuing. If using leaf hops, carefully remove the hop bags from the kettle and place them in a strainer over the fermenter. Pour 2.5 gallons (9.5 L) of very cold water into the fermenter (pour this over any leaf hops to rinse them.) Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5 gallon (19 L) mark with cold water.
Your grain bill is 11.5 lbs. (5.2 kg) US two-row malt and 0.75 lbs. (0.34 kg) English crystal malt (70–80 °L).