Last of the Grain Steam Beer

This beer will be made with the last of the grain
from a 55 lb bag of malt that we bought at a
homebrew auction. We have made a brown ale,
a barleywine, a belgian dubbel and a belgian
saison with this grain so far. All great beers.
This should yeild a nice amber beer with a toasty
flavor and a good amount of bitterness and hop
flavor and aroma. The toasted malt really makes
it nice. The previous versions of this recipe were great.

Brewer:	Christopher McMath		Email:	mcmath@colorado.edu
Beer:	Last of the Grain Steam Beer		Style:	California Common Beer
Type:	All grain		Size:	6 gallons
Color:	33 HCU (~17 SRM)		Bitterness:	45 IBU
OG:	1.056		FG:	1.015
Alcohol:	5.3% v/v (4.2% w/w)
Water:	delorinated Boulder,CO city water plus gypsum
Grain:	8 lb. British pale .5 lb. Wheat malt 1 lb. German Munich .5 lb. Dextrine malt (Cara-Pils) 1 lb. British crystal 95-115L 2 oz. British chocolate 1 lb. toasted pale malt
Mash:	75% efficiency
	Infusion mash at 154 with a mashout at 170 for 20 min.
Boil:	90 minutes	SG 1.048	7 gallons
	Irish moss last 25 min.
Hops:	1.5 oz. Northern Brewer (7% AA, 90 min.) 1 oz. Cascade (6% AA, 25 min.) 1 oz. Cascade (aroma)
Yeast:	wyeast #2112, California lager, 1 qt starter
Log:	ferment at 65 degrees or cooler for two weeks.
Carbonation:	Standard 3/4 cup of priming sugar for medium carbonation.
Tasting:	Not brewed yet. Will update later.

Recipe posted 07/08/98.