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.