7 lbs of amber malt extract (I used the house brand)
1 lb of chrystal 80L
1 1/2 oz of cascade hops (60 minutes)
1/2 oz of cascade hops (finishing)
1 package of wyeat California lager yeast
3/4 cup of corn sugar (bottling)
I made a starter 2 days in advance using a 1.020 wort made with dry malt
extract. I boiled the extract and boiling hops for 60 minutes and then
removed from the heat. I then added the finishing hops, covered and let
stand for 10 minutes.
Racked at 14 days and bottled after 1 1/2 months in the carboy. All
fermentation and conditioning took place at 65 degrees.
Oregon Sunshine was darker and sweeter than the standard steam beer. Also,
the hops and body were not quite at the expected level. Never-the-less,
Oregon Sunshine won 4 to 0 over Anchor Steam in a blind test. :)
Life is too short to drink bad beer.
Anchor Steam-Style Amber
Source: Clay Phipps (hplabs!garth!phipps)
Issue #444, 6/21/90
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
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 minutes 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.
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.
I've brewed this twice and been pretty happy with the results. I'd
recommend using Wyeast 2112 yeast instead of the dry lager specified.
11. Steam Beer Help