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:
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:
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:
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:
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:
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:
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:
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):
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