1. Recipes

Steam McQueen

ABV: 5.1%

IBU: 42

SRM: 10.4

OG: 1.055 (13.5°P)

FG: 1.017 (4.2°P)

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Hybrid Beer

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Ingredients:

Malts and Adjuncts

  • 9 lb. (4.08 kg) Vienna malt
  • 10 oz. (283 g) 20L crystal malt
  • 8 oz. (227 g melanoidin malt
  • 8 oz. (227 g) Victory malt
  • 6 oz. (170 g) 60L crystal malt
  • 4 oz. (113 g) 30L Munich malt
  • 4 oz. (113 g) dextrin malt

Hops

  • 0.7 oz. (20 g) Northern Brewer, 8.5% a.a. @ 60 min
  • 0.8 oz. (23 g) Northern Brewer, 8.5% a.a. @ 10 min
  • 1 oz. (28 g) Northern Brewer, 8.5% a.a., whirlpool
  • 1 oz. (28 g) Northern Brewer, 8.5% a.a., dry hop

Water

10 gal. (37.9 L) RO water treated with 6.1 g gypsum, 8.3 g calcium chloride, 4.1 g Epsom salts, and 2 g baking soda.

Ca 96 ppm, Mg 10 ppm, Na 17 ppm, S04 132 ppm, Cl 105 ppm.

Yeast

A hybrid lager yeast strain, such as White Labs WLP810 San Francisco Lager Yeast, Wyeast 2112 California Lager, or SafAle S-23 Lager or a clean, neutral ale yeast such as SafAle US-05 Ale, American Ale, or California Ale Yeast.

Additional Items

Irish moss at 15 min

Specifications:

Yield: 5 U.S. gal. (18.93 L)

Original Gravity: 1.055 (13.5°P)

Final Gravity: 1.017 (4.2°P)

ABV: 5.1%

IBU: 42

SRM: 10.4

Efficiency: 67%

Directions:

Brought to you by Grainfather.

Recipe courtesy of AHA member Bob Rouse of College Park, Md., and the DC Homebrewers. Anchor Steam was one of Bob’s gateway craft beers, and he was intrigued by its classification as a “hybrid” beer by the Beer Judge Certification Program (BJCP). It has since become his longtime house beer, and this version earned a bronze medal in the 2023 National Homebrew Competition’s Amber American Beer category.

Brewing Notes

Mash in at 151°F (66°C) with 4.6 gals of 161°F (72°C) treated water. Rest 60 min. Ramp up to 168°F (76°C) and hold 10 min. Mash out at 175°F (79°C). Run 7.5 gal (28.5 L) wort into the kettle. Boil 60 min. Add Irish Moss 15 minutes before the end of the boil. After flameout, whirlpool 20 min. Chill to 62°F (17°C), oxygenate, and pitch yeast. If using ale yeast, ferment at 68°F (20°C) for 1 week, then raise to 70°F (21°C) until final gravity is reached. If using a hybrid lager yeast, ferment at 62°F (17°C) for 1 week, then raise to 70°F (21°C) until final gravity is reached. Dry hop 3 days, then rack to secondary. Cold condition 1 week at 45°F (7°C), then keg or bottle.

Partial Mash Version

Substitute 6 lb. (2.72 kg) pale malt extract syrup for the Vienna malt. Omit dextrin malt. Steep remaining grains in 155°F (68°C) untreated RO water for 30 minutes, then drain and discard spent grains. Dissolve extract in sweet wort, top off to the desired boil volume, and proceed with recipe as above.

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