Steam Beer

Classification: steam beer, California common, extract, Anchor

Source: Subhash Chandra Roy (roy@mcnc.cnc.org) Issue #862, 4/13/92

Ingredients:

6.6 pounds, American Classic light malt extract
1/2 pound, crystal malt (10 L.)
1/2 pound, crystal malt (20 L.)
1--1/2 ounces, Tettnanger hops (60 minute boil)
1/4 ounce, Tettnanger (30 minute boil)
3/4 ounce, Hallertauer hops (30 minute boil)
1/4 ounce, Tettnanger (10 minute boil)
1/4 ounce Hallertauer (10 minute boil)
1 ounce, Kent Golding hops (dry hop)
1 tsp., salt
1--1/2 tsp., gypsum
1/2 cup, honey (priming)
Wyeast Steam beer yeast

Procedure:

Crack the crystal malt and add to 1 gallon of water and bring to a boil then strain off the wort. Add the extract and return to a boil. Add the hops at the given times. Cool wort and pitch yeast.

Specifics:

O.G.: 1.049
F.G.: 1.009
Primary: 10 days at 72 F.
Secondary: 26 days at 50 F.