Sizzling Steinbier (All Grain) 5 US gallons

Sizzling Steinbier
(All Grain) 5 US gallons

[ Back to the Main Recipe Page ] [ Back to the Smoked Beer recipe Page ]

This Homebrew Recipe was added by Aidan on July 19, 1997 at 21:57:05:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: WYeast 1007 German ale
Yeast Starter: 1000 ml (second generation)
Batch Size: 5 US gallons
Original Gravity: 1.067
Final Gravity: 1.012
Alcohol Content: ABW 5.8 %
Total Grains: 'Bout 12 lbs
Color:
Extract Efficiency: unbelievable %
Hop IBU's: 27
Boiling Time: 90 minutes
Primary Fermentation: 5 days at 68 degrees
Secondary Fermentation: 6 days at 68 degrees
Additional Fermentation: 14 days at 698 degrees

Grain Bill:

7 lbs pilsner - Durst
2 lbs wheat - Durst
8 ozs homemade crystal from Durst pilsner ca 90L
6 ozs dextrine
6 ozs aromatic DC
6 ozs munich - Durst
4 ozs biscuit DC
1 oz Special B - DC

Hop Bill:

3 ozs Hallertauer Hersbrucker plugs 2.6% for 60 minutes
1/2 oz of same for 15 minutes
1/2 oz of same at knock-out

Mash Schedule:

Added 12 qts strike water and stabilized at 122 for 30 minutes. Raise to 150 for 60 minute conversion. Knock-out at 170 for 15 minutes. Sparged with 170 degree water to collect 6 gallons.

Brewers Notes:

Heated 8 baseball size granite rocks over very hot fire made of cedar and apple. Dipped rocks individually during boil with a large slotted spoon. Dip and remove to allow for caramelization. Dipped rocks until hissing and bubbling stopped. When cool wrap in foil and stick in freezer. Remove rocks and allow to warm when ready to rack to secondary. Place rocks in bucket and transfer beer onto them. The yeast will consume the caramelized and smoky sugars fron the stones in a couple of days. Racked beer again to allow to clear.