Show Notes: December
15, 2006
Austin
Zealots
Sami Claus Clone recipe.
Santa’s Claws
by Chris Colby
(3 gallons, all-grain)
OG = 1.140
FG = 1.035
IBU = 35
SRM = 15+ ABV = 14%
Ingredients
9.66 lbs. Pilsner malt
0.75 lbs. Munich malt (10 °L)
1.0 oz. chocolate malt
2.0 lbs. light dried malt extract
2.0 lbs. corn sugar
7.8 AAU Northern Brewer hops
1/8 tsp gypsum (120 mins)
1/2 tsp Irish moss (15 mins)
1/4 tsp yeast nutrient (15 mins)
White Labs (Zurich Lager) yeast
(1 gallon yeast starter on brewday)
(1 quart yeast starter for secondary)
Step by Step
Decoction mash with rests at 131 °F,
then 150 °F. Heat wort to 158 °F, rest
5 minutes, then heat to mash out at 168
°F. Recirculate, then collect 5 gallons
of wort. Add 1/8 tsp of gypsum and boil
down to 3 gallons (about 2 hours). Add
hops with 60 minutes left in boil. Add
Irish moss and yeast nutrient with 15
minutes left in boil. Cool wort to 52
°F, aerate for 60 seconds with oxygen
and pitch yeast sediment. Aerate wort a
second time 16 hours after yeast is
pitched. Ferment at 52 °F until
fermentation slows greatly. Rack beer to
secondary and second dose of yeast.
Continue fermenting at 52 °F. When
fermentation slows again, remove beer
from fermentation chamber and allow it to
rise to room temperature and finish
fermenting. Lager at 40 °F until about 9
months have passed since brewday, then
keg. Beer will improve with age over an
extended period (for a least a couple
years, based on 2004 brewing.)
The Dewberries' Sami
Claus Clone coming when they return from
Belgium.
|
|
Home
About BrewCrAzY
Podcast Links
Brewer Links
Book List
Brewer Location Map
Email: Johnny Max
Email: Captain Ron
Brew Dog Fan Club
|
