NJ Steam 143 NHC 2010

Category 7: Amber Hybrid Beer

152 Entries

Sponsored by Grape & Granary

Norman Jufer, Ontario, Calif., Inland Empire Brewers

Gold Medal

"NJ Steam 143"

California Common Beer

Ingredients for 5.9 U.S. gallons (22.33 L)

4.12 lb (1.87 kg) Crisp Maris Otter pale malt

3.0 lb (1.36 kg) Rahr two-row malt

1.5 lb (0.68 kg) Weyermann Munich malt

8.0 oz (227 g) Briess Victory malt

2.0 oz (57 g) pale chocolate malt

1.16 oz (33 g) Northern Brewer hops, 6% alpha acid (60 min)

1.41 oz (40 g) Northern Brewer hops, 6% alpha acid (15 min)

1.31 oz (40 g) Northern Brewer hops, 6% alpha acid (1 min)

1 pint thick slurry (with trub) of DLC SafAle K-97 Dry Yeast

1 tablet Whirlfloc

2.3 vol. forced CO2 to carbonate

Original Specific Gravity: 1.054

Final Specific Gravity: 1.011

ABV (%): 5.5

IBUs: 40

SRM: 11

Boiling Time: 85 minutes

Primary Fermentation: 2 days at 58° F (14° C)

Secondary Fermentation: 21 days at 59° F (16° C)

Tertiary Fermentation: 14 days at 34° F (1° C)

Directions

Mash at 153° F (67° C) for 60 minutes. Mash out at 165° F (74° C). Batch sparge. Water treated with 1.3 g CaCl, 0.8 g CaSO4, and lactic acid. Chill to 58° F (14° C).

Runners-Up

Silver Medal: Ryan Barto, Pacheco, CA, Düsseldorf Altbier, Diablo Order of Zymiracle Enthusiasts (DOZE)

Bronze Medal: Scott Lothamer, Moraga, CA, Northern German Altbier, Diablo Order of Zymiracle Enthusiasts (DOZE)