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STEAM1.REC
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1993-07-10
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ANCHOR STEAM CLONE PETE WILSON 70334,3721
Cuyahoga Valley Fog* Beer David Smith/OH 72320,275
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Fm: PETE WILSON 70334,3721
ANCHOR STEAM CLONE
In my previous message I stated that I had a recipe that is similar
to Anchor Steam. Here it is:
Blackjack Common Beer
1 can (3.3) lb John Bull light unhopped malt extract syrup
3 lb Laaglander Amber Dry Malt extract
1-1/2 oz Northern Brewer Hop pellets (8.2 alpha)
1/2 oz Cascade hop pellets (5.6 alpha)
1/2 lb crystal 40 malt
1/2 tsp Irish Moss
1 qt starter of 2007 Wyeast lager yeast
To boiling water (4 gallons) add syrup and dry extracts. Bring back
to boil and add all Northern brewer hops.
In a seperate pan add crystal malt to 1/2 gallon cold water and heat
to 170 degrees. Keep at 170 degrees for 5 min and strain liquid into the 4
gallons of boiling wort. Bring wort back to boil. Total boiling time 1hr.
I add cascade hops and Irish moss the last 5 min of the boil.
I use a counterflow heatexchanger to cool the wort down. On this
recipe I would cool it down to approx 70-75 degrees before pitching yeast.
OG should be around 1.054.
I ferment this between 55 - 60 degrees and generally force carbonate
in kegs.
Hope you enjoy this as much as I do.
Fm: David Smith/OH 72320,275
To: Gordon/Antioch, Ca. 70755,1450
"FOG" (STEAM) BEER
Here is my most recent extract brew. As before, feel free to publish the
recipe with attribution. A malty reward is not needed, but I would like a
copy of your catalog.
David Smith
Dept. of Geology
Kent State University
Kent, OH 44242
Cuyahoga Valley Fog* Beer
*it's the closest thing to steam in NE Ohio
6.6 lbs unhopped amber extract syrup
1 lb 40 Lovibond crystal malt
1 ounce Willamette hops (5.2 % alpha acid)(60 minutes)
0.5 ounce Cascade hops (5.6% alpha acids) (30 minutes)
0.5 ounce Cascade hops (dry hopped)
Wyeast California Lager yeast, started in 1 quart sterile wort.
Steep crystal malt in water to 170 F and remove malt. Bring to boil, add
extract and return to boil. Add Willamette hops and boil 30 minutes. Add
Cascade hops and Boil 30 minutes more. Chill and pitch with yeast. Ferment
at 62 F. When foam subsides, dry hop with Cascade pellets. Bottle with 1/2
cup cane sugar for priming.
I call for liquid yeast, even in beginners recipes and I hope you will
encourage even rank beginners to use liquid yeast. The contrast between most
dry yeast (Whitbread ale excepted) and liquid yeast is so striking that I can
almost always spot the beginner's brews at our club meetings even before I
find out who brewed it.