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Camel Toe Imperial Steam Beer

Specialty Beer • All Grain • 5 gal

FartKnocker

This is a collabrative recipe a friend & I came up with. Will be brewed next weekend.

July 16, 2006 pm 10:23pm

5.0/5.0 1 rating

Ingredients (All Grain, 5 gal)

11.5 lbs Australian Pale Malt

Australian Pale Malt

A principal ingredient of cask ales using heritage barleys.
.75 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
2 lbs German Vienna

German Vienna

Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
2 lbs American Victory

American Victory

Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
1 lbs Belgian Biscuit

Belgian Biscuit

Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
.5 lbs Acidulated Malt

Acidulated Malt

High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
2 lbs Munich Malt

Munich Malt

Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
.5 lbs Wheat Flaked

Wheat Flaked

Belgian White Ale(wit), other specialty beers.
1 lbs Honey

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
1 lbs Candi Sugar Clear

Candi Sugar Clear

Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
1 lbs Dark Brown Sugar

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
1 oz Willamette - 5.0 AA% whole; boiled 60 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
1 oz Magnum - 14.5 AA% whole; boiled 30 min

Magnum

Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
1 oz Tettnanger - 4.5 AA% whole; boiled 15 min

Tettnanger

Mild, slightly spicy. 'Noble'.
Wyeast 2308 Munich Lager™

Wyeast 2308 Munich Lager™

A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.

Notes

3 hour mash @ 152 F Fermented at ale temperatures.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

		Range for this Style
Original Gravity:	1.094	1.026 - 1.120
Terminal Gravity:	1.018	0.995 - 1.035
Color:	26.3 SRM	1 - 50
Alcohol:	10.1% ABV	2.5% - 14.5%
Bitterness:	55.5 IBU	0 - 100

	Apparent	Real
Original Extract:	22.40 P	22.40 P
Terminal Extract:	4.59 P	8.07 P
Attenuation:	79.5%	64.0%
	% by Volume	% by Weight
Alcohol:	10.1%	7.8%

	Weight	Calories
Alcohol:	28.3 g	195.5
Carbs:	28.8 g	109.4
Protein:	2.0 g	8.1
		Total Calories
		313.0

Fermentables

Total: 23.25 lbs

Efficiency: 50%

	Quantity	Proportion	Gravity	Color
Australian Pale Malt Australian Pale Malt A principal ingredient of cask ales using heritage barleys.	11.5 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	.75 lbs
German Vienna German Vienna Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.	2 lbs
American Victory American Victory Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.	2 lbs
Belgian Biscuit Belgian Biscuit Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.	1 lbs
Acidulated Malt Acidulated Malt High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.	.5 lbs
Munich Malt Munich Malt Sweet, toasted flavor and aroma. For Oktoberfests and malty styles	2 lbs
Wheat Flaked Wheat Flaked Belgian White Ale(wit), other specialty beers.	.5 lbs
Honey Honey Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.	1 lbs
Candi Sugar Clear Candi Sugar Clear Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.	1 lbs
Dark Brown Sugar Dark Brown Sugar Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.	1 lbs

	Quantity	Boiled
Willamette (5.00%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1 oz	60 min
Magnum (14.50%) Magnum Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.	1 oz	30 min
Tettnanger (4.50%) Tettnanger Mild, slightly spicy. 'Noble'.	1 oz	15 min

Discussion

FartKnocker

I did not get the predicted O.G. from this

2006-08-14 5:18pm

The grain mill at my local homebrew store is screwed up & did a lousy job crushing my grains. I only got a 1.09.

stoutboy

not gonna work

2007-03-04 1:17pm

that yeast probably wont handle that alchohol level

FartKnocker

Worked

2007-06-13 2:43pm

The yeast DID handle the alcohol level... sorry!

BelgianWannabe

why do people have so little faith in lager yeasts?

2009-10-07 4:50pm

if lager yeasts couldn't handle high gravity, beers like Samichlaus would not exist

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Products

Camel Toe Imperial Steam Beer

Ingredients (All Grain, 5 gal)

Australian Pale Malt

American Chocolate Malt

German Vienna

American Victory

Belgian Biscuit

Acidulated Malt

Munich Malt

Wheat Flaked

Honey

Candi Sugar Clear

Dark Brown Sugar

Willamette

Magnum

Tettnanger

Wyeast 2308 Munich Lager™

Notes

Style (BJCP)

Analysis

Fermentables

Australian Pale Malt

American Chocolate Malt

German Vienna

American Victory

Belgian Biscuit

Acidulated Malt

Munich Malt

Wheat Flaked

Honey

Candi Sugar Clear

Dark Brown Sugar

Hops

Willamette

Magnum

Tettnanger

Discussion

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