California Common (Anchor Steam Clone) Extract and AG
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Anchor Steam Clone
Style: American Pale Ale
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.051 SG
Estimated Color: 9.4 SRM
Estimated IBU: 33.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 90.91 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 9.09 %
1.00 oz Northern Brewer [8.00 %] (60 min) Hops 23.9 IBU
0.50 oz Northern Brewer [8.00 %] (30 min) Hops 9.2 IBU
0.50 oz Northern Brewer [8.00 %] (0 min) (Aroma HHops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs San Francisco Lager (White Labs #WLP810) [Yeast-Lager
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 11.00 lb
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 13.75 qt of water at 170.1 F 154.0 F
10 min Mash Out Add 7.70 qt of water at 198.5 F 168.0 F
For Extract/Steeping Grains
For a 2.5 gallon boil:
Change pale malt to 6 pounds light DME
1.75 oz NB hops at 60.
.75 oz NB hops at 30
.50 oz NB hops at flame-out.
I'm going to be brewing this tomorrow! :rockin:
This beer is good- but last night I tasted it head to head with Anchor Steam. One of my impressions is that the commercial version has more late addition hops. Maybe some dry hopping would help it come closer. I think NB hops tend to be harsh in later additions, though, so I'll keep my "clone" as is. My husband and I both prefer my version over the Anchor Steam due to the smoothness I have in mine.
Well I'm a dork and forgot to add the hops at flame out. I think I'll dry hop in the secondary to compensate but I don't want to use Northern Brewer. I've got some cascade but I don't know if that would be right eather. Any ideas?
Sounds great! I put this one in line. I'll have to see if I can dig up some NB.
I'm not great with hops, though, so better ask someone who can really give you an idea of what a good aroma/dry hop would be for this recipe.
I just finished the chapter in Jamil's book on CC. He strongly recommends not using anything citrusy or it will overpower any fruitiness from the yeast. I think the NB would be fine.
I'm thinking about brewing this again on Sunday but I want to try MO as the base malt. I can dump it on the cake from the first batch. ProMash says it will raise the color to 10.1 and it might add a gravity point. I'm not interested in matching the style. I am just thinking about playing. I might even add hops at flame out this time!:ban:
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