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Home » Recipes » 2005 February - Emperor Norton's Imperial Steam Beer
2005 February - Emperor Norton's Imperial Steam Beer
Style:    10.2 - California Common
Brewed by:    George Mahoney, Kent Fletcher, Jack Speer, Paul Surrette, Enrique Piceno, Virgil Bowman, Kevin Grizzard
Brewed at:    The Shop
Batch Size:    15.0 Gallons
Boil Time:    60 Minutes
Est. OG:    1.066
Actual OG:    1.068
Est. IBU:    98.6 IBUs
Est. Color:    10.2 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
2 Row Pale Malt G. Western 35.0 lbs 88.6%
Crystal 60L Baird 3.0 lbs 7.6%
Flaked Barley 1.5 lbs 3.8%
Hops
Name Form Alpha Amount Time
Northern Brewer Pellet 9.0% 4.0 oz 60
Northern Brewer Pellet 9.0% 3.25 oz 45
Northern Brewer Pellet 9.0% 3.0 oz 20
Yeast
Man. Code Name Type Amount (Starter)
Wyeast 2112 California Lager Lager 1.0G Starter
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 152 F 75 minutes Infusion 9.6 @ 166F
Extras
Notes
From George's Article:
The February Shop brew was on Sunday the 19th. At 9am a group Falcons met at the shop and set forth on creating Emperor Norton’s Imperial Steam Beer. This beer is being made in honor of The Anchor Brew Club of the Year party that all present were unable to attend. What is an Imperial Steam Beer you ask? Nothing more than a California Common brewed to Maltose Falcons standards, using the IIPA formula of 40% more malt…..100% more hops.
The brew itself is named after Joshua A. Norton, an English businessmen who immigrated to San Francisco in the 1820’s. Known as a shrewd real estate investor, he lost his fortune in the export trade, which involved of goods to China during the great famine of the mid 1800’s. After the loss of his fortune, Norton then became known as being highly eccentric, and considered by many insane. He was better known as “Norton I Emperor of these here United States and Protector of Mexico” which he proclaimed himself on Sept. 17 1859.
Special Note for History: This will probably be the final brew on the 1991 vintage Falcons' brew deck. It was fitting that the final brew would be one to push the capacity to the maximum. Putting 39.5 pounds of malt into the mash tun left the mash brimming and the guys tiptoeing around the tun to avoid spilling any precious wort.
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