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.