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** ORIGINAL RECIPE THIS WAS BASED FROM ** Uncommon Common (5 gallons/19 L, all-grain) OG = 1.054 (13.3 °P) FG = 1.016 (4.1 °P) IBU = 41 SRM = 11 ABV = 5% Anchor Brewing Company has always been very generous to homebrewers. This recipe makes a beer similar in flavor to Anchor Steam, but a bit bigger in mouthfeel, hops and malt flavors. If you want a beer a bit drier and more like Anchor Steam, eliminate the Munich, Victory and pale chocolate malts. Ingredients 9 lb. (4.1 kg) Great Western domestic two-row malt (or similar) 17.6 oz. (500 g) Durst Munich malt (or similar) 14.1 oz. (400 g) Great Western crystal malt 40 °L (or similar) 7 oz. (200 g) Briess Victory malt 28 °L (or similar) 1.75 oz. (50 g) Crisp pale chocolate malt 200 °L (or similar) 5 AAU Northern Brewer hops (0.77 oz./22 g of 6.5% alpha acids) (60 min.) 8 AAU Northern Brewer hops (1.23 oz./35 g of 6.5% alpha acids) (15 min.) 8 AAU Northern Brewer hops (1.23 oz./35 g of 6.5% alpha acids) (1 min.) White Labs WLP810 (San Francisco Lager) or Wyeast 2112 (California Lager) yeast Step by Step Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 150 °F (66 °C). Hold the mash at 150 °F (66 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.046 (11.4 °P). The total wort boil time is 60 minutes. Add the bittering hops as soon as the wort starts boiling. Add the second hop addition and Irish moss or other finings with 15 minutes left. The last hop addition goes in 1 minute before the end of the boil. Chill the wort rapidly to 62 °F (17 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. The proper pitch rate is 2.5 packages of liquid yeast or 1 package of liquid yeast in a 3-liter starter. Ferment at 62 °F (17 °C) until the beer attenuates fully. With healthy yeast, fermentation should be complete within a week, but do not rush it. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 to 3 volumes.