Dampf Bier

This is the beer that won a Best of Show at the Oregon State Fair and Exposition in 1998

Brewer:	Michel J. Brown		Email:	zymurgest@comcast.net
Beer:	Dampf Bier		Style:	California Common
Type:	All grain		Size:	10 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	45 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.3% w/w)
Water:	Add 0.5 oz CaCl2 to very soft bull run water.
Grain:	15 lb. German Pilsner 1 lb. German Munich 2 lb. Belgian CaraMunich 1 oz. American chocolate
Mash:	80% efficiency
	Single step infusion mash at 150° F for 120 minutes. Vorlauf 15 minutes, sparge for 120 minutes at 170°F. Add one ounce of Crystal hops at first wort drawn at beginning of sparge cycle (aka first wort hopping).
Boil:	105 minutes	SG 1.040	13.5 gallons
	Add 1 ounce of Yakima Magnum hops 15 minutes into boil. At 60 minutes into the boil, add 1 ounce of US Perle hops. At 75 minutes into the boil add another 1 ounce of Crystal hops. 10 minutes before knockout add 1 tsp of Irish Moss and 1 ounce of Perle hops. Add 2 ounces of Crystal hops at knockout and let steep 20 minutes before chilling to pitching temperature. (note: all hops are whole flower)
Hops:	1 oz. Crystal (3.1% AA, 105 min.) 1 oz. Magnum (15.8% AA, 75 min.) 1 oz. Perle (6.6% AA, 30 min.) 1 oz. Crystal (3.1% AA, 30 min.) 1 oz. Perle (6.6% AA, 10 min.) 2 oz. Crystal (aroma)
Yeast:	I used a large smack pack of Wyeast 2112 California Common Lager Yeast that I oxygenated after it was completely swollen, then added to oxygenated wort (2 minutes of pure O2 to oxygenated yeast in wort).
Log:	Ferment at 60-65°F for a week to ten days, then rack to carboys and chill to 35°F, adding 1 tsp each of gelatin and pvcc finings. Let stand 1-2 weeks before packaging.
Carbonation:	4.0 volumes	Keg: 28.4 psi @ 40°F
	I carbonate to 40psig at 40°F for 4 atm serving pressure (that's why it's called *steam* beer, right?). Nice sharp CO2 mouthfeel and lingering moussy head with good lacework holds in all the flavor and aroma.
Tasting:	Tastes like a big amber lager with lots of hop character backed up with nice malt undertones. Ends hoppy, malty, and slightly dry with sharp aftertaste from CO2 while leaving the finish of lingering malt and hops (until your next glass that is).

Recipe posted 03/27/06.