Frahnkensteam

Classification: steam beer, California common, extract, Anchor

Source: Frank Tutzauer (COMFRANK@ubvmsb.cc.buffalo.edu) Issue #820, 2/10/92

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.

Ingredients:

1 cup, English 2-row pale malt
1 cup, Crystal Malt, 60L
1 cup, Crystal Malt, 120L
6 pounds, light M&F dried malt extract
1--1/2 ounces, Northern Brewer hop pellets (alpha = 6.5; 50 min.)
1/2 teaspoon, Irish Moss (15 min.)
1 ounce, Northern Brewer hop pellets (1 min.)
Wyeast #2035 American Lager yeast (cultured from a previous batch)
3/4 cup, corn sugar for priming

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.

Specifics:

O.G.: 1.049
F.G.: 1.022
14 days at 68--71 degrees