The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

St. Hoprick's II

Brewer: Carl Hansen Email: cjhans@comcast.net
Beer: St. Hoprick's II Style: American Amber Ale
Type: Extract w/grain Size: 5 gallons
Color:
58 HCU (~24 SRM)
Bitterness: 70 IBU
OG: 1.064 FG: 1.010
Alcohol: 6.9% v/v (5.4% w/w)
Water: Using straight tap water
Grain: 4 oz. American crystal 120L
4 oz. Roasted barley
4 oz. Belgian Special B
4 oz. American crystal 20L
Steep: Grains go in a hop bag. Toss them in the water, light the burner, bring to a boil then remove bag squeezing out all the liquid.

Also adding the first hop addition with the grains, right when the burner is lit.
Boil: 40 minutes SG 1.128 2.5 gallons
3.3 lb. Light malt extract
4 lb. Amber malt extract
2 lb. Cane sugar
Hops: 1.5 oz. Zues (15.4% AA, 45 min.)
.5 oz. Zues (15.4% AA, 25 min.)
.5 oz. Cascade (8.6% AA, 25 min.)
1 oz. Chinook (14.1% AA, 25 min.)
1 oz. Cascade (8.6% AA, 10 min.)
.5 oz. Chinook (14.1% AA, 10 min.)
Yeast: Using 2112 (California Lager/Steam beer yeast) this time around. Partially to suit the cold temps in my cellar this time of year, but also because and I've always wanted to do a steam beer.
Carbonation: 2.2 volumes Honey: 3.93 oz. for 5 gallons @ 65°F
Tasting: 100% hit the mark on this one. Exceptional clarity with a deep ruby color, malty sweet, roasty-bitterness, with fantastic hop flavor and aroma.

Had a little trouble with the lager yeast getting stuck about half way through fermentation and threw some british ale yeast in to finish it out.

Recipe posted 02/11/11.