NJ Steam 143 - California Common - 2010 National Homebrew Competition Winner

Ingredients

For 5.9 Gallons (22.33 L)

    4.12 lb (1.87 kg) Crisp Maris Otter pale malt
    3.0 lb (1.36 kg) Rahr two-row malt
    1.5 lb (0.68 kg) Weyermann Munich malt
    8.0 oz (227 g) Briess Victory malt
    2.0 oz (57 g) pale chocolate malt
    1.16 oz (33 g) Northern Brewer hops, 6% a.a. (60 min)
    1.41 oz (40 g) Northern Brewer hops, 6% a.a. (15 min)
    1.31 oz (40 g) Northern Brewer hops, 6% a.a. (1 min)
    1 pint thick slurry (with trub) of DLC SafAle K-97 Dry Yeast
    1 tablet Whirlfloc
 

Specifications

    Original Gravity: 1.054
    Final Gravity: 1.011
    ABV: 5.50%
    IBU: 40
    SRM: 11
 

Directions

    Mash at 153° F (67° C) for 60 minutes. Mash out at 165° F (74° C). Batch sparge. Water treated with 1.3 g CaCl, 0.8 g CaSO4, and lactic acid. Chill to 58° F (14° C).
    Primary fermentation for 2 days at 58° F (14° C).
    Secondary fermentation for 21 days at 59° F (16° C).
    Tertiary fermentation for 14 days at 34° F (1° C).
    Forced CO2 to carbonate (2.3 vol).