South County Steamer

This style should be more popular than it is! Great hop bitterness, toasty -caramel malt flavor with a somewhat dry finish and a little lingering hop goodness! Smooth lager like drinkability--GREAT session beer! Brewing this batch once a year just isn't enough.

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	South County Steamer		Style:	California Common
Type:	Extract w/grain		Size:	5.0 gallons
Color:	26 HCU (~14 SRM)		Bitterness:	41 IBU
OG:	1.055		FG:	1.014
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Spring water
Grain:	2 lb. Toasted British pale 8 oz. American crystal 60L 4 oz. Belgian Special B 1 lb. Flaked barley
Steep:	Steep grains in 3 gallons of 160° for 30 minutes sparge with 1 1/2 gallons 175°
Boil:	90 minutes	SG 1.039	7.0 gallons
	6 lb. Light malt extract
	Irish Moss @ 10 to go in the boil
Hops:	.75 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) .5 oz. Northern Brewer (8.5% AA, 1 min.)
Yeast:	WLP810 San Francisco Lager Yeast This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers. Attenuation: 65-70% Flocculation: High Optimum Fermentation Temperature: 58-65°F Alcohol Tolerance: Medium-High

Recipe posted 04/05/08.