INGREDIENTS

INSTRUCTIONS

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. 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. Original Gravity: 1.049 Final Gravity: 1.022 Primary
Ferment: 14 days at 68--71 degrees.
Recipe By     : Serving Size:
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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