Jim Howard Memorial Brown


Brewer: Paul Sangster


Type: All Grain Batch Size: 6.50 gal Boil Size: 8.41 gal Boil Time: 60 min Taste Notes: Inspired by Jim Howard’s American brown recipe. Jim we miss you!


GRAIN 6 lbs Munich Malt - 10L


4 lbs 8.0 oz Pale Malt (2 Row) US - 2L 12.0 oz Brown Malt - 65L


8.0 oz Caramel/Crystal Malt - 60L 8.0 oz Chocolate Malt - 350L 8.0 oz Pale Chocolate Malt - 200L 8.0 oz White Wheat Malt - 2.4L


PERCENT GRAIN 45.28% 33.96% 5.66% 3.77% 3.77% 3.77% 3.77%


HOPS


0.50 oz Super Galena [14.50 %] (60 min) 25.0 IBU 0.50 oz Amarillo [7.10 %] (10 min) 2.4 IBU 0.50 oz Simcoe [11.90 %] (10 min) 4.1 IBU 2.00 oz Cascade [6.10%] (0 min) - Aroma Hop-Steep


YEAST


1 Pkg California Ale (White Labs #WLP001) [Starter 2 l] Ferment for 10-14 days at 68 °F. Carbonate to 2.4 volumes


OG = 1.052 FG = 1.012 IBU = 31.5 ABV = 5.21%


Paul Sangster accepting the Jim Howard Memorial Best of Show Award for his Eisbock at the 2011 America’s Finest City Homebrew Competition


Hitting Stands Soon: San Diego’s Top Brewers Local publishing company’s new book to focus on SD beer scene


t was the 2010 World Beer Cup results that got the attention of the Chefs Press team. After hearing about the 21 medals hauled in by San Diegans at WBC, Amy Stirnkorb, Mike Pawlenty, and Bruce Glassman de- cided to taste for themselves what all the fuss was about. After enjoying a few beers and seeing the dedication of the community, they saw the potential for a great beer book. The trio had already created Top Tables Coronado, a well-put together publication covering the culinary exploits of the classy peninsula.


I After months of research, interviews, and shooting


photos, San Diego’s Top Brewers will appear on shelves in time for San Diego Beer Week 2011. Bruce describes


his crash course into the local beer community: “It was cool how everyone is connected.” Amy chimes in, “There are no jealousies. Everyone is so open to helping one another out.”


Focusing entirely on the San Diegan Craft Beer Community, the 208-page book will also include more than two dozen beer-inspired recipes from local chefs, including English Toffee Pudding Cake made with Ale- Smith Speedway Stout, Drunken Shrimp made with Karl Strauss Woodie Gold, Beer Braised Beef Short Ribs made with Port Brewing Old Viscosity, and Stone Brewing Co.’s Signature Duck Tacos.


Bruce Glassman, Chefs Press President, explains: “It


was important to have a recipe and cookbook component to the book, partly because Chefs Press is a lot about cookbooks, but also because the beer and food scene in SD is as big a thing as the breweries and the beer itself. San Diegan chefs are doing more and more with beer menus and beer recipes. We really wanted to have food be a big part of the book because it’s a big part of what’s going on with beer in San Diego.” We at West Coaster are confident in the results, not only because the trio has a combined 75 years of publish- ing experience, but because they were kind enough to al- low us to reproduce this excerpt on San Diego homebrew club QUAFF:


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