Ive got a beer recipe for you, for all of you homebrewers out their, this recipe is part mine part Anchor Brewing Company, I spoke to the brewmaster and this is what he told me for cloning anchor steam beer.
This recipe is for 5 gallons, if you need more scale it up accordingly.
Grains:
9 Pounds 8 Ounces Brewers Malt/2 Row, I prefer grains from california for this recipe.
13.0 Ounces Caramel 120L
14 Ounces Crystal 40L
Hops:
0.50 Ounces Nugget @ 60 Minutes (yes Anchor uses Nugget for bittering)
0.70 Ounces Northern Brewer @ 10 Minutes
0.70 Ounces Northern Brewer @ 5 Minutes
1.00 Ounces Northern Brewer @ 0 Minutes
Use Mangrove Jacks California Lager Yeast, I prefer Dry, always works better. And is the same strain as anchor uses.
The following was given to me by anchors brewmaster :)
For Anchor Steam Beer we use only Pale 2-row Malt and Caramel malt (C40) in a 90/10 ratio with an OG target of 12.5 balling.
( I Tweaked it because of what I had available and 120L will provide same flavor is such small quantities)
We use a step mashing process that ramps through conversion temperature fairly rapidly so that we can have a beer with nice body.
We use Nugget hops for bittering and Northern Brewer hops as a late kettle addition – the IBU target is 33. We boil for 90 minutes.
The fermentation is really the key to making a true Steam Beer – we cool the brew to 60 degrees F (15.5 C), pitch with our house Lager yeast, and allow to free-rise in a shallow pan open fermentor in a temperature controlled-room. The room temperature is also held at 60F, however the temperature of the fermentation usually rises to 74 – 76 F (23 – 24.5 C). The primary fermentation is done in 3 days.
We then “drop” the beer down to a closed aging tank where we Kräusen at a 15% rate with freshly yeasted wort that has been fermenting for 12 – 20 hours to create a secondary fermentation that naturally carbonates the beer – this is also done at 60 degrees F. We then age for 12 days before cooling and filtering the beer.
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