Santa Monica Steam Ale

This recipe is for a "California Common" ale which is an ale fermented with lager yeast at lower ale temps.

Santa Monica Steam Ale

Boil Volume: 6 gallons
Final Volume 5 gallons

1 lb Crystal Grains (60L)
7 lbs Light LME
1 oz Nothern Brewers hops (60 min)
1 pkt Irish Moss (20 min)
1 oz Cascade hops (5 min)

Yeast: Wyeast #2112 California Lager yeast

Process: Steep grains at 148 for 30 mins. Increase temp to 178 and drain grain bag. Add LME and bring to a boil. Once rolling boil is established follow hopping schedule. After the 60 min chill rapidly to below 75 degrees and pitch yeast. Ferment at between 60 degrees and 65 degrees for 14 days, bottle with 4 oz. corn sugar, age another 2 weeks. Do Not Lager.

Smokey Peat

Smoky Peat Scottish-Style Ale

Ingredients: 7 # Pale Extract* 1/4 # Roasted Barley (Steep)* 1/4 # Peated Malt (Steep)* 1/2 # Rauch Malt (Steep)* 2 oz. E. Kent Goldings 5 min. boil* White Labs English Ale Yeast*

Instructions: O.G. 1054*F.G. 1015*~5.1 A.B.V*~4.3 I.B.U.*~10.1 S.R.M.*Smoky, malty, and smooth* *UNTESTED*