Steam, Smoked, Sour-Mash
Recipe Menu
Ole Bottle Rocket (Steam)
Back to menu
Source: Wayne Allen (wa%cadillac.cad.mcc.com@mcc.com)
Digest: Issue #348, 1/31/90
Ingredients:
-
- 6 pounds light dry malt extract
- 1/2 pound toasted malt
- 3/4 ounce Northern Brewer hops pellets (boil)
- 1/4 ounce Northern Brewer hops pellets (finish)
- 1 pack lager yeast
-
Procedure:
Toast grains on cookie sheet in 350 degree oven for about 10 minutes.
Crush malt as you would grain. Put in 1-1/2 gallons water and bring to
boil. Strain out grain. Add extract and boiling hops. In last 2 minutes
of boil add finishing hops. Add to enough water to make 5 gallons and
pitch yeast.
Comments:
I've made many variations of steam beer, but simple ones like this seem
to turn out best, not to mention being easy to make. I usually use more
Northern Brewer than this, but then nobody will eat my chili either.
72
Rauchbier
Back to menu
Source: Ken Weiss (cckweiss@castor.ucdavis.edu)
Digest: Issue #420, 5/18/90
Ingredients:
-
- 7 pounds light dry extract
- 1-1/2 teaspoons liquid smoke
- 1-1/2 ounces Tettnanger hops (boil)
- 1 ounce Tettnanger hops (finish)
- 1/2 teaspoon Irish moss
- 2 packs Red Star lager yeast
-
Procedure:
Boil extract, liquid smoke, and boiling hops in 2-3 gallons of water for
45 minutes. Add Irish moss and finishing hops and boil 5 more minutes.
Strain into fermenter, add cold water to make 5 gallons, pitch yeast.
After 3 days rack to secondary. Allow to ferment an additional 3-4
weeks.
Comments:
This is basically a nice light beer, but with a definite smoke after-
taste. Mainstream, but with a non-commercial twist.
Specifics:
Primary Ferment: 3 days
Secondary Ferment: 3-4 weeks
73
Anchor Steam-Style Amber
Back to menu
Source: Clay Phipps (hplabs!garth!phipps)
Digest: Issue #444, 6/21/90
Ingredients:
-
- 7 pounds John Bull plain light malt extract
- 1/4-1/2 pound crystal malt
- 2 ounces Northern Brewer hops (11 alpha) (boil)
- 1 ounce Cascade hops (5.6 alpha) (finish)
- 2 packs lager yeast
-
Procedure:
Pour 1 gallon water into brewpot. Crush grains and add to brewpot.
Bring to boil. Remove grains. Add malt extract. Add 1/3 of the boiling
hops. After 20 minutes, add another 1/3 of hops. After another 20 min-
utes add the last 1/3 of hops. After another 20 minutes, remove from
heat and add finishing hops. Cover wort. Pour 3 gallons cold water into
fermenter. Strain wort into fermenter along with enough water to make
5-1/2 gallons. Pitch yeast and put in blowoff tube or airlock.
Comments:
This recipe was offered in 1986 by the now-defunct Home Brewer shop in
San Jose, California, as the best approximation to Anchor Steam possible
with home-brew-scale extract brewing.
74
Not-So-Sweet Beer (Steam)
Back to menu
Source: William Pemberton (flash@virginia.edu)
Digest: Issue #408, 4/30/90
Ingredients:
-
- 6.6 pounds M&F amber extract
- 1/4 pound toasted barley
- 1/4 pound crystal malt
- 1-3/4 ounces Northern Brewer hops
- Vierka lager yeast
-
Procedure:
Steep toasted and crystal malts. Boil wort with hops for 45 minutes.
Chill and pitch. Age in carboy for 2 weeks.
Comments:
This was a steam beer that turned out really well. It hasn't aged very
long, but I am quite happy with the results.
75
Steam Beer
Back to menu
Source: Brian Smithey (smithey@esosun.css.gov)
Digest: Issue #739, 10/7/91
Ingredients:
-
- 9-1/2 pounds Klages malt
- 1-1/2 pounds Crystal malt 40L
- 1/2 pound Cara Pils malt
- 2-1/2 ounces Northern Brewer whole hops, 6.9%
- Wyeast #2007
-
Procedure:
Using a standard mash procedure: Protein rest of 30 minutes at 125
degrees. Raise temperature to 155 degrees and hold for 90 minutes or
until starch is converted. Sparge to collect enough that a 1 hour boil
will still leave you 5 gallons of beer (brewing -- art or science?).
Bring wort to boil. Add 1-1/2 ounces of Norther Brewer at beginning, 1/2
ounce at 30 minutes and 1/2 ounce for the last ten minutes.
Comments:
Side by side with Anchor Steam, this beer was very close. The color of
this beer was a bit darker, and the late hop additions gave mine a bit
more hop flavor than Anchor. The bitterness was right on, but my water
has pretty high sulfate content; if you have "better" water, you might
want to bitter it a bit more.
Specifics:
Original Gravity: 1.054
Final Gravity: 1.015
76
Desert Storm American Steam Beer
Back to menu
Source: Stephen Russell (srussell@snoopy.msc.cornell.edu)
Digest: Issue #756, 11/6/91
Ingredients:
-
- 5 pounds Klages lager malt
- 4 pounds Pale Ale malt
- 1 pounds crystal malt (40 or 60 deg Lovibond)
- 1/2 teaspoon Irish moss
- 1-1/2 ounces Northern Brewer (alpha 8.0)
- 1-1/2 ounces Hallertauer (alpha 4.1)
- MeV High Temp Lager liquid yeast
-
Procedure:
Mash grains for 25 minutes at 125 degrees and 90 minutes at 150 degrees.
Mash-out for 10 minutes at 168 degrees. Sparge. Bring to boil and add
Northern Brewer hops. Boil 60 minutes. At last minute toss in
Hallertauer. Cool. Pitch yeast.
Comments:
Judges said it was perhaps a tad thin compared to Anchor but otherwise
OK and it took 2nd out of 30 amber beers at the Hudson Valley
competition last March. With MeV kaput, I recommend using a sturdy lager
yeast or even an ale yeast for this one.
77
Frahnkensteam
Back to menu
Source: Frank Tutzauer (COMFRANK@ubvmsb.cc.buffalo.edu)
Digest: Issue #820, 2/10/92
Ingredients:
-
- 6 pounds light M&F dried malt extract
- 1 cup English 2-row pale malt
- 1 cup Crystal Malt 60L
- 1 cup Crystal Malt 120L
- 1-1/2 ounces Northern Brewer hop pellets
- (alpha = 6.5; 50 min.)
- 1/2 teaspoon Irish Moss (15 min.)
- 1 ounce Northern Brewer hop pellets (1 min.)
- Wyeast #2035 American Lager yeast
- (cultured from a previous batch)
- 3/4 cup corn sugar for priming
-
Procedure:
Toasted pale malt in a 375 degree oven for 20 minutes. Cracked it along
with the crystal and steeped in 2 quarts of 150-175 degree water for 20
minutes. Sparged with approx. 1 gallon of water. Dissolved DME in sparge
water plus cold water to make 3 and 1/2 gallons. Boiled for 60 min.,
adding hops and Irish Moss for indicated times. Chilled with a 2-gallon
ice block and 20 degree outdoor temps. Racked off hot/cold break, topped
up to 5 gallons, pitching a 2-3 cup starter at about 90 degrees. IBUs
approximately 37. Single-stage fermentation for 14 days; bottled with
3/4 cup priming sugar. F.G. = 1.022, a little high, but fermentation was
definitely done.
Comments:
I did a side-by-side comparison of this brew to a bottle of Anchor
Steam, and here are the similarities/differences: This beer is exactly
the same color as Anchor Steam, but it's a bit cloudier due to a little
chill haze. The head is neither as big nor as long lasting as Anchor
Steam's, but it clings to the side of the glass better. This beer has
more body than Anchor Steam, and it is a bit maltier and sweeter; Anchor
Steam is crisper with more hop bitterness. It is not as carbonated as
Anchor Steam, although it would not be considered undercarbonated. All
in all a very good beer.
Specifics:
Original Gravity: 1.049
Final Gravity: 1.022
Primary Ferment: 14 days at 68--71 degrees.
78
Sour Mash
Back to menu
Source: Micah Millspaw, through Bob Jones (bjones@nova.llnl.gov)
1/10/92
Ingredients (for 10 gallons):
-
- 5 pounds 2-row Klages (mash @ 158 for 14 hours)
- 10 pounds wheat malt
- 10 pounds 2-row Klages (infusion mash @155 for 1-1/2 hours)
- 2 pounds wheat malt
- 2 ounces Centennial hops (12% alpha)
- 1/2 ounce coriander (freshly crushed added to fermenter)
-
- yeast
-
Procedure:
Notes: I sour 1/2 (one half) of the mash, the high % wheat half, the
other is straight infusion. I do how ever make a effort to minimize heat
loss by using a ice chest and sealing the lid with duct tape. If it
smells rotten, it is OK. The bacteria at work are for the most part
aerobic. If it looks bad, it's OK. After 14 hours no matter how bad you
think you screwed up, its OK just see the thing thru, it isworth it.
Combine mashes for mash out @ 170F for 15 min. Sparge @ 170F. Boil for
75 minutes, then cool and split into two carboys. Pitch a Chimay culture
into one and a Chico ale yeast into the other. Add 1/4 ounce freshly
crushed coriander to each. After 7 days fermentation, blend the two
batches together in a larger vessel. Ferment 7 days longer. Keg with 1/4
cup corn sugar per 5 gallons. Counter pressure bottled after 2 weeks.
Comments:
Aluminum foil has nothing to do with sour mashing technique, CP is
awfully vague about this and most other topics.
Yes it is malted wheat. The 20% barley malt is American grown 2-row
klages, it has an abundance of enzymes for starch conversion (plus there
is a lot of time available). The wheat seems to present a more interest-
ing flavour profile IMHO. As for the sour mash contaminating your brew-
ing environment, I've not had a problem with it.
Specifics:
Original Gravity: 15 degrees Balling
Final Gravity: 2 degrees Balling
79