This recipe i took from Mays' issue of"Brew Your Own Beer"magazine. Although I revised it the idea came from the magazine.I often wondered if you could make a steam beer that was dark and I found out that you can.This is the other beer that I am laggering along with the octoberfest,and yes, the water also froze in this one to.After 3 weeks this was interesting.It was smooth and sherry-like.The alcohol didn't bite but was warming.The gravities stated at the bottom of the page were prior to laggering.After laggering the gravities were probably about1.010-1.015 because beer was racked after it froze into a bottling bucket and alcohol was about 7-8% if not higher.
Mash all grains at 122f for 30 min.Then raise temp to 145f for 45 min. Raise once again to 158f for 30 min.And one more time to 168f for 5 min. Sparge with 170f till you accumulate 4 gallons in kettle.Boil for 75 min adding 1 oz. of clusters at beggining of boil,1/2 oz at 45min. mark with the irish moss and willamets with 5 min. left.Cool to 80f and pitch starter.
