Thursday, January 11, 2007
It's been a very long time since I last had an Anchor Steam. Matter of fact it has been so long, that I can't even remember when. It's an interesting beer with an interesting history. Here is a short excerpt from the Anchor Brewing Company.
Anchor Brewery inherited a long tradition of brewing what had come to be known as steam beer, one of the quaint old nicknames for beer brewed along the West Coast under primitive conditions and without ice. Today "steam" is a trademark of Anchor Brewing.
And here's the recipe.Ingredients
6 2/3 pounds Light Malt Extract
8 ounces Crystal Malt 40L
1 1/2 ounces Williamette Hops for bittering
1 1/2 ounces Cascade Hops for aroma
1 1/2 ounces Cascade Hops for dry hopping
2 teaspoons Gypsum
1 teasppon Irish Moss
1 Package American Ale Yeast
3/4 cup Corn Sugar for Priming
Place crushed malt in water and steep at 155 degrees for 30 minutes
Remove spent grains
Add malt extract, gypsum, and Williamette hops, boil for 1 hour adding Irish Moss for last 15 minutes
Turn off heat and add 1 1/2 ounces Cascade hops and let steep for 15 minutes
Cool wort and pitch yeast
Ferment for 5 to 7 days.
Transfer to secondary fermenter and add 1 1/2 ounces Cascade hops.
Ferment for 7 days
Bottle using corn sugar and age in bottle for 7 days