Big Brew 2003 Anchor Steam Clone--Extract

Recipe Name:

Style:

California Common

Volume:

5 gallons

OG:

1.053

FG:

% Alc:

IBU:

40

Description of this Beer

Clone of Anchor Steam lager.  Recipe from 2003 AHA Big Brew.

Fermentables

Amount     Type of Fementable (grain, extract, sugar, fruit, etc.)

4 lbs. Light Liquid Malt Extract

2.25 lbs. Light Dry Malt Extract

14 oz. Briess Caramel 80L Malt

Hops

Amount - Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop

1.25 oz Northern Brewer Hops, 8% AA, pellet, 60 min

0.5 oz Northern Brewer, 8% AA, pellet, 15 min

0.5 oz Northern Brewer, 8% AA, pellet, 1 min

Other Ingredients

Amount     Type (herbs, spices, wood, finings, etc.), When/Where Added

Yeast

Type of Yeast (e.g. Wyeast 1056, White Labs WLP001)

Amount Pitched

Wyeast 2112 California Lager Yeast

2 vials

Directions (include mash temps/times, boil times, fermentation temps/duration, etc.

Steep crushed caramel malt in 0.5 gallons of 150^o F water for 20 minutes. Sparge with 0.5 gallons of 170^o F water. Top water up to 2.5 gallons, add extract and bring to a boil. Add 1.25 oz of hops and boil for 45 minutes. Add another 0.5 oz of hops and boil for 14 minutes. Add remaining 0.5 oz of hops and boil one minute longer. Strain into a fermenter filled with 2.5 gallons of cool water. Add enough cool water to obtain 5 gallons. Once the wort temperature has dropped below 75^o F, pitch yeast and aerate well. Ferment at 58-68^o F. When fermentation is complete, bottle with 1.25 cups of dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of dry malt extract in each. If you are kegging, pressurize to 2.8 volumes of CO₂.