Steam and Sour Mash Beer Recipes
Steam beers are a combination of ale and lager brewing styles. They are brewed at warmer ale temperatures with lager yeast. They are
often amber in color, medium bodied, hoppy with a generous head.
Anchor Steam-Style Amber Recipe
Ingredients:
7 pounds John Bull plain light malt extract
1/4-1/2 pound crystal malt
2 ounces Northern Brewer hops (11 alpha) (boil)
1 ounce Cascade hops (5.6 alpha) (finish)
2 packs lager yeast
Beer Brewing Process:
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. (Source: Clay Phipps)
Steam Beer Recipe
Ingredients:
9-1/2 pounds Klages malt
1-1/2 pounds Crystal malt 40L
1/2 pound Cara Pils malt
2-1/2 ounces Northern Brewer whole hops, 6.9%
Wyeast #2007
Steam Beer Brewing 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. (Source: Brian Smithey)
Sour Mash Recipe
Ingredients:
5 pounds 2-row Klages (mash @ 158 for 14 hours)
10 pounds wheat malt
10 pounds 2-row Klages (infusion mash @155 for 1-1/2 hours)
2 pounds wheat malt
2 ounces Centennial hops (12% alpha)
1/2 ounce coriander (freshly crushed added to fermenter)
yeast
Sour Mash Brewing Process:
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. (Source: Micah Millspaw/Bob Jones)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
Anchor Steam-Style Amber Recipe
Ingredients:
Beer Brewing Process:
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. (Source: Clay Phipps)
Steam Beer Recipe
Ingredients:
Steam Beer Brewing 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. (Source: Brian Smithey)
Sour Mash Recipe
Ingredients:
Sour Mash Brewing Process:
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. (Source: Micah Millspaw/Bob Jones)
Beer Recipe Auctions
These beer recipe publications may be used freely in the spirit of the Free Software Foundation's "copyleft" policy. The document may be reproduced, stored in any system, and freely distributed through either electronic means or in paper form. It may not, however, be sold for profit (modest fees to cover the expense of making a copy are tolerable). This collection is, provided as-is with absolutely no warranties of any kind whatsoever that the beer will taste good of that it won't make you violently ill.
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