Anchor Brewing Co.’s Anchor Steam clone
Anchor Brewing Co.’s Anchor Steam Beer clone
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.013
IBU = 30 SRM = 9 ABV = 4.9%
Ingredients
9 lb. 2 oz. (4.1 kg) 2-row pale malt
1 lb. 5 oz. (0.6 kg) caramel malt (40°L)
0.25 oz. (7 g) gypsum (optional if using very low mineral water)
4.8 AAU US Northern Brewer pellet hops (60 mins.) (0.5 oz./14 g at 9.6% alpha acids)
2.4 AAU US Northern Brewer pellet hops (20 mins.) (0.25 oz./7 g at 9.6% alpha acids)
0.5 oz. (14 g) US Northern Brewer pellet hops (0 mins.)
White Labs WLP810 (San Francisco Lager) or Wyeast 2112 (California Lager) yeast
2/3 cup (130 g) dextrose (if priming)
Step by Step
Mash the grains (with optional gypsum) at 149°F (65°C). Mash out, vorlauf, and then sparge with 3.33 gallons (12.6 L) of 168°F (76°C) water. Top up if necessary to obtain 6 gallons (23 L) of 1.041 SG wort. Boil the wort for 60 minutes, adding the hops according to the ingredients list. After the boil, turn off the heat and chill the wort to slightly below fermentation temperature, about 59°F (15°C). Pitch the yeast and ferment at 61°F (16°C) for 7 days before raising the temperature to 66°F (19°C) for 3 days for a diacetyl rest. Once the beer reaches final gravity (approximately 14 days total), bottle or keg the beer and carbonate. Store cold for approximately 2 weeks before serving.
Extract with grains option: Substitute 6.25 pounds (2.8 kg) golden liquid malt extract for the 2-row pale malt. Place the milled grains in a muslin brewing bag and steep in 3 quarts (2.8 L) of 149°F (65°C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water and gypsum (if using) to reach a volume of 5.6 gallons (21.2 L) and heat to boiling. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up with filtered water if necessary to obtain 6 gallons (23 L) of 1.041 SG wort. Follow the remaining portion of the all-grain recipe.
Written by Dave Louw
This beer takes its name from the days when beer was made in the cool climate of San Francisco on rooftops in the nineteenth century—open vessels were used to help cool the beer quickly. Steam is the beer that convinced Fritz Maytag to buy the brewery in 1965 and carry on the brewing tradition that started there in the late 1800s. It features a deep amber color and Northern Brewer hops.
