Eamstay Eerbay - All Grain
(California Common , Steam II)

Brew Date; March 6, 1999

Batch Size; 5 Gallons US

Gravity
OG
 1.040
FG
 1.010
% ABV
 4.25 %

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
8.5 Lbs Pale Malt, Paul's 3°L
1/2 Lbs Crystal Malt, M&F 50°L

Hops (Estimated IBU = 45)
Variety, Origin, Style
Ounces
Boil Time
% A
Chinook, Crosby & Baker, Pellets 1 Ounce 45 minutes 11.8% Alpha
Chinook, Crosby & Baker, Pellets 1/2 Ounce 45 minutes 11.8% Alpha
Cascade, Crosby & Baker, Whole Leaf 1 Ounce 20 minutes 5% Alpha
Cascade, Crosby & Baker, Whole Leaf 1/2 Ounce 10 minutes 5% Alpha
Cascade, Crosby & Baker, Whole Leaf 1 Ounce Dry Hopped in Secondary 5% Alpha

Yeast
Amount
Brand, Style
Date
1 Pkg Liquid Yeast w/starter Wyeast 2112 - California Common 3-6-99

Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
1 tsp Irish Moss 15 Minutes
1 1/3 Cup Paine's Extra light DME Boiled in 2 cups water for priming keg

Procedure:
2.5 gallons of 170° F water to mash, result temp = 154° F
Mash pH = 5.1
Rest at 150° F for 75 minutes.
Test for conversion with iodine
Raise temp of mash to 168° F and hold for 15 minutes
Sparge with 5 gallons 170° F water to yield 6 gallons wort.
Boil for 60 minutes.
Hops additions at 45, 30, 20 and 10 minutes. Chiller and Irish Moss in with 15 minutes left to boil.
Chill to 70° F
Aerate well, siphon to 6.5 gallon glass carboy and pitch yeast.
Primary for 5 days at 64° F Rack to secondary after 5 days and add dry hops to glass secondary.
Secondary for 14 days at 64° F.
Rack to keg and prime with 1 1/3 cup DME mixture. Rest at room temp of 72° F for 14 days.
Into fridge at 45° F and drink after 24 hours to chill.
Comments:
When I kegged this brew I racked off (4) 12 ounce bottles for the Empire State Brewing Contest on May 18, 1999.
This did not win a medal but it received favorable scores (30) and made it to the final round.
This is not supposed to be a clone of Anchor Steam ©, but it is very similar.
I have tasted it side by side with Anchor Steam © and with the 2112 you can tell it's the same style
If the hops were all changed to Northern Brewer it would be even closer to Anchor Steam ©
This beer has become one of my favorite house brews and all my beer swigging friends love it.
I like to play with the hops and have also experimented with the fermentation temperatures.
Since I started brewing this, I have found that 62° F is ideal for this strain of yeast.
It is a nice light color, smooth flavor with just enough bite and very malty.
You can cut back on the bitter hops if it seems to sharp for your tastes.
Brew it, you'll like it!


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