CALIFORNIAN STEAM BEER

Ingredients:

• Morgans Blue Mountain Lager
• 1 Caramalt Grain Pack
• 20gm Cluster hop pellets
• 1 Cascade Hop bag
• Saflager Yeast

Procedure:

1. Chill 5- 10 litres of water, in advance*.
2. In a saucepan, bring the Caramalt to a gentle simmer in 1 litre of water**.
3. Add Cluster hops and simmer 15 mins.
4. Strain this into your fermenter and add the Blue Mountain Lager.
5. Mix to dissolve and add tap water and pre-chilled water to 22 litres at less that 25°C.
6. Stir vigorously before pitching lager yeast.
7. Add Cascade Hopbag.
8. Ferment between 18 and 25°C for about 10 days (FG around 1010).

Notes:

* Use sterilized containers with lids. Do not leave your fermenter to cool before adding yeast, as this increases the chance of an infection.  Use the chilled water to reach a satisfactory temperature and add yeast immediately. 

** Stir constantly to prevent burning.