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BedBrew · 12-07-2011, 11:57 PM

Recipe: Anchor Steam Clone
Brewer: Lorena
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
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

Ingredients:
------------
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.

SanFranBrewer · 12-27-2011, 06:22 PM

Just an update, the beer turned out great!

I altered the recipe a bit and this is a must repeat.

Recipe:
1lb 2 Row
6.5 lbs light LME
.5lb caramel/crystal 60L
2oz. Northern Brewer
White Labs WLP810

Steeped the crushed grain at 155 for 45min.

Hops addition:
1oz at 60min
.5oz at 30min w/whirlfloc
.5oz at 5min

First time utilizing my recirculating wort chiller build and couldn't have worked out any better! Brought my boil down below 70 in 15minutes no problem.

I pitched room temp lager yeast- no starter.

I utilized a primary only ferment for 3 weeks at a San Francisco basement temp of 64degrees before transferring to bottling bucket.

The MOST interesting thing about this brew was the bottle conditioning. Seriously it is amazing how much of a difference a few weeks make. The flavor was extremely green, as expected, on bottling day. However, trying the beer one week in the brew had a really really bad case of rhino farts. The taste was markedly better, still not there, but I was disappointed with the smell.

Fast forward to two weeks of bottle conditioning around 68-70 degrees and agitating sediment 1-2x a week. Smell is GONE and I couldn't be any happier. The taste was clean, crisp with that really familiar Steam beer backing ( I drink Anchor, in all variants, year round). Served to family/friends over Christmas dinner and everyone loved it.

Cheers!

SanFranBrewer · 12-27-2011, 06:29 PM

Quote:

Originally Posted by Yooper

I've had good luck with primary only with this beer. 66-68 is pretty warm, and if you get an active fermentation it can easily be 8-10 degrees warmer than that inside the fermenter. that's too warm for most ales, and especially a lager-like beer.

I'd definitely try to use a water bath and a few frozen water bottles. My preference is to ferment less than 62 degrees, but you can go a bit warmer.

Thanks for the reply! I need to change my settings so that I see replies, never saw this unfortunately.

drummer4gc · 01-03-2012, 02:57 AM

brewed this about two weeks ago, just took a reading and it tastes excellent! only change i made was to the hop schedule: i added at 60, 15, and 5, only because i toured the brewery earlier this year and i think this is what they said they did.

fermented at 55 for about 10 days, then brought temp up to about 60 for the past 5. sample tastes excellent, the hop bitterness is right on, and it is a little sweet, although i think this will go away after i keg and cold condition/carbonate for a few weeks (which i will do in after a few more days on the yeast to clean up and give an identical gravity reading).

being my second AG batch, my numbers were a bit different, probably because my thermometer was acting up that day. OG was 1.051, FG is looking like 1.009. weird to have some sweetness at such a low FG....

anyways, main point is that this is looking like its going to be an awesome brew! thanks for the recipe!

kevokie · 01-17-2012, 05:55 AM

Just brewed this up tonight, partial mash style! The hydro sample was pretty darn good. I made one heck of a starter, so hoping for the best.

MMachi · 02-06-2012, 02:02 AM

Brewed all grain version today and it went well. I inadvertently mashed high at 158F and overshot the OG a bit at 1.054, but smells great and I'm looking forward to it being ready.

I'm brewing this one to celebrate finalizing the adoption of my 5 year old daughter in March. She was my official assistant brewer today and I have dubbed it "Punky Steam BREWster".

My wife and I really enjoy Anchor Steam and I'm excited to see how my first steam beer turns out to taste how it compares.

marty1966 · 02-07-2012, 02:15 AM

So, i have a question or two. Long time reader, first time poster! So, i made this recipe the all grain route, with a batch sparge. My OG was 1.053 @70 and that's where I pitched my 2112 WYEAST. I fermented at 55 for 7 days, it was seeming done bubbling so i moved it to ~62 degrees and it started back up, checked grav at 8 days and it was 1.018 and now it has been 11 days and my gravity is still 1.018. I'm still getting one bubble every 30 seconds or so, should I wait for it to get to 1.012 or do you think this is the end of fermentation? I would like to free up my bucket and get this into secondary.

Thanks for any advice, James.

***Yooper*** · 02-07-2012, 02:04 PM

Quote:

Originally Posted by marty1966

So, i have a question or two. Long time reader, first time poster! So, i made this recipe the all grain route, with a batch sparge. My OG was 1.053 @70 and that's where I pitched my 2112 WYEAST. I fermented at 55 for 7 days, it was seeming done bubbling so i moved it to ~62 degrees and it started back up, checked grav at 8 days and it was 1.018 and now it has been 11 days and my gravity is still 1.018. I'm still getting one bubble every 30 seconds or so, should I wait for it to get to 1.012 or do you think this is the end of fermentation? I would like to free up my bucket and get this into secondary.

Thanks for any advice, James.

If it's still at 1.018, I would call it done.

marty1966 · 02-13-2012, 02:08 PM

4 days later, racked to secondary and hit 1.014. Yay.

**ecpratt** · 02-18-2012, 11:33 PM

Made this as the extract version with 2x Wyeast starter 2112 and was amazed by the end product in the keg. Going to reproduce the product as an all grain this time. Great recipe!