Ithaca Steam

I relocated to Upstate New York from San Francisco last year (I know, I know... what was I thinking?) and found that what I missed more than the sourdough, the sound of the cable cars on a foggy night, and the weather (well, maybe not more than the weather), was Anchor Steam. I can get it here in Ithaca, but at $10 a six pack, I just can't drink as much of it as I used to. I rarely set out brew clones of commercial brews, but this is one instance where I was aiming for the real thing rather than an interpretation. I wanted something with the right balance of sweetness and biterness, a nice hoppiness, and the yeast character than makes Anchor what it is. My version of Steam turned out well, but don't get me wrong: it isn't an exact clone. I find Anchor to be a little maltier and it also has a better carbonation, moussey and rich. Mine is more of a session beer, it doesn't quite have the body of Anchor, but the flavor is nearly there. All in all, it is a lot like a photo of Lombard Street or the Transamerica Pyramid: nice, but it's not quite like being there.

Brewer:	Brian Thompson		Email:	brt2@cornell.edu
Beer:	Ithaca Steam		Style:	California Common
Type:	Partial mash		Size:	5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	42 IBU
OG:	1.052		FG:	1.015
Alcohol:	4.8% v/v (3.7% w/w)
Grain:	4 lb. American 2-row 1 lb. American Munich 0 lb. 3 oz. American chocolate
Mash:	75% efficiency
Boil:	minutes	SG 1.087	3 gallons
	3 lb. 4 oz. Light malt extract
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Northern Brewer (aroma)
Yeast:	One pint starter of Wyeast 2112 California Lager pitched at 62 degrees.
Log:	Try to hold the fermentation temps right around 60 to 62 degrees. While you read sometimes that 2112 acts just like an ale yeast, it still prefers cooler temps than a "real" ale yeast. A longer, cooler secondary (aim for 55 to 60 degrees) will help you come closer to Anchor.
Carbonation:	Anchor Steam is a highly carbonated beer with a rich, moussey head. I recommend priming with closer to a cup of corn sugar than the 3/4 cup normally used. And while I haven't tried it, I have been told that priming with dry malt extract will give you "tighter" carbonation--smaller bubbles and a more mousse-like richness.

Recipe posted 12/01/99.