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Christmas In California

Brewer: Erroin Martin Email: erroin@vongehrconsulting.com
Beer: Christmas In California Style: Munich Dunkel
Type: Extract w/grain Size: 5 gallons
Color:
66 HCU (~26 SRM)
Bitterness: 242 IBU
OG: 1.061 FG: 1.020
Alcohol: 5.3% v/v (4.2% w/w)
Water: 5 Gallons of distilled Arrowhead Bottled Water.
Grain: 12 oz. American crystal 10L
Steep: Crystal 15L was steeped until water temperature got to be 170°F
Boil: 65 minutes SG 1.102 3 gallons
8 lb. Dark malt extract
Used Irish moss at the last five minutes of boil.
Hops: 8 oz. Chinook (12% AA, 60 min.)
2 oz. Cascade (6% AA, 15 min.)
Yeast: Pacific Ale Yeast from White Labs WLP 041. First time used.
Log: 68°F at time of brew date on 28 November 2012. Primary fermentation was 60°F. Dry hopped 2 oz of Cascade Hops at secondary fermentation on 6 December 2012. Secondary fermentation temperature was 60°F. Bottled beer at 68°F temperature on 11 December 2012. OG was 1.052 and FG was 1.020 creating an ABV of 4.2% which is within the range for the recipe.
Tasting: Dark sweet flavor that is close to dark German beers. Has a hint of Christmas spices. Can be too sweet near finish. Best served in a 16 oz tall pilsner glass, or Stella Artois glasses.

Recipe posted 01/08/13.