Anchor Steam Clone
Ingredients
6 2/3 pounds Light Malt Extract
8 ounces Crystal Malt 40L
1 1/2 ounces Williamette Hops for bittering
1 1/2 ounces Cascade Hops for aroma
1 1/2 ounces Cascade Hops for dry hopping
2 teaspoons Gypsum
1 teasppon Irish Moss
1 Package American Ale Yeast
3/4 cup Corn Sugar for Priming
Place crushed malt in water and steep at 155 degrees for 30 minutes
Remove spent grains
Add malt extract, gypsum, and Williamette hops, boil for 1 hour adding Irish Moss for last 15 minutes
Turn off heat and add 1 1/2 ounces Cascade hops and let steep for 15 minutes
Cool wort and pitch yeast
Ferment for 5 to 7 days.
Transfer to secondary fermenter and add 1 1/2 ounces Cascade hops.
Ferment for 7 days
Bottle using corn sugar and age in bottle for 7 days
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This recipe misses the fact that California Common Beer, or "steam" beer, needs to feature Northern Brewer hops. Also, mineral additions are only needed when you know your starting water profile and the profile of the target brewing water. Beginners should not add gypsum blindly. Just leave it out.