{"id":52855,"date":"2025-01-03T18:33:55","date_gmt":"2025-01-03T22:33:55","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=52855"},"modified":"2026-11-01T23:34:45","modified_gmt":"2026-11-02T03:34:45","slug":"anchor-steam-beer-clone-recipe","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/anchor-steam-beer-clone-recipe\/","title":{"rendered":"Anchor Steam Beer Recipe: An All-Time American Classic"},"content":{"rendered":"<div id=\"thebe-1916703322\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>In the late 19th century, Anchor Brewing Company began brewing its famous Steam Beer, using local ingredients and giving up the lager techniques that were popular at the time.<\/p>\n<figure id=\"attachment_25829\" aria-describedby=\"caption-attachment-25829\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-25829\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/07\/Receta-de-Anchor-Steam.jpg\" alt=\"Anchor Steam recipe\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/07\/Receta-de-Anchor-Steam.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/07\/Receta-de-Anchor-Steam-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/07\/Receta-de-Anchor-Steam-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-25829\" class=\"wp-caption-text\">Anchor Steam recipe<\/figcaption><\/figure>\n<p>As a result, Anchor Steam was very affordable compared to other commercial lagers, which made it a favorite among San Francisco&#8217;s working class.<\/p><div id=\"thebe-1022415141\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-2633768344\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Anchor Steam Beer Recipe (Clone)<\/h2>\n<p>This recipe originally appeared in the July\/August 2003 issue of Zymurgy and was created by Marc Sedam.<\/p><div id=\"thebe-290339855\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h2>Specifications<\/h2>\n<ul>\n<li><strong>Yield:<\/strong> 19 liters<\/li>\n<li><strong>Original Gravity:<\/strong> 1.050<\/li>\n<li><strong>Final Gravity:<\/strong> 1.014<\/li>\n<li><strong>ABV:<\/strong> 4.70%<\/li>\n<li><strong>IBU:<\/strong> 35<\/li>\n<li><strong>SRM:<\/strong> 9<\/li>\n<li><strong>Boil:<\/strong> 60 minutes<\/li>\n<li><strong>Efficiency:<\/strong> 70%<\/li>\n<li><strong>Total time:<\/strong> about 6 weeks (3 hours of brewing, 1 week of primary fermentation, 1 week of secondary, 2 weeks of bottle conditioning and 2 weeks cold)<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4.1 kg (9.0 lb) German Pils malt<\/li>\n<li>0.45 kg (1.0 lb) 40\u00b0L Crystal malt<\/li>\n<li>227 g (0.5 lb) Special Roast malt<\/li>\n<li>28 g (1.0 oz) Northern Brewer hops, 7.4% a.a. (FWH)<\/li>\n<li>21 g (0.75 oz) Northern Brewer hops, 7.4% a.a. (20 minutes)<\/li>\n<li>28 g (1.0 oz) Northern Brewer hops, 7.4% a.a. (knockout)<\/li>\n<li>1 Whirlfloc tablet or 1 teaspoon of <a href=\"https:\/\/www.thebeertimes.com\/en\/irish-moss-brewing-beer-clarity-stability\/\" data-wpil-monitor-id=\"104\">Irish moss<\/a> (20 min)<\/li>\n<li>1 pack of White Labs WLP810 or Wyeast 2112 lager yeast<\/li>\n<\/ul>\n<div id=\"thebe-907637428\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Water Profile<\/h2>\n<p>The water profile for an Anchor Steam balances the minerals to bring out both the maltiness and the hop character, which are essential in this hybrid lager-ale style.<\/p>\n<p>Sulfates enhance hop bitterness while chlorides soften the maltiness. A moderate level of bicarbonates helps stabilize the pH in amber beers, ensuring an optimal mash and a clean flavor.<\/p>\n<ul>\n<li><strong>Calcium (Ca):<\/strong> 50\u2013100 ppm<\/li>\n<li><strong>Magnesium (Mg):<\/strong> 5\u201315 ppm<\/li>\n<li><strong>Sodium (Na):<\/strong> 10\u201325 ppm<\/li>\n<li><strong>Sulfates (SO\u2084\u00b2\u207b):<\/strong> 50\u201380 ppm<\/li>\n<li><strong>Chlorides (Cl\u207b):<\/strong> 40\u201360 ppm<\/li>\n<li><strong>Bicarbonates (HCO\u2083\u207b):<\/strong> 50\u2013100 ppm<\/li>\n<\/ul>\n<div id=\"thebe-1560116930\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>Instructions<\/h2>\n<ol>\n<li>Heat the mash water to about 71\u00b0C (160\u00b0F) and mix the malts (German Pils, 40\u00b0L Crystal and Special Roast) in the mash tun. Hold the mash at 64\u00b0C (148\u00b0F) for 60 minutes to maximize the extraction of fermentable sugars and achieve a balanced body. Check the mash pH, making sure it stays between 5.2 and 5.4, and adjust with lactic or phosphoric acid if necessary. After the mash, raise the wort temperature to 79\u00b0C (175\u00b0F) and sparge the grains, collecting about 6.5 gallons (24.6 liters) of wort.<\/li>\n<li>Bring the collected wort to a boil for 60 minutes. During this time, make the hop additions according to the schedule: first add 28 grams of Northern Brewer to the wort before it starts to boil (first wort hop) for a smooth bitterness. With 20 minutes remaining, add another 21 grams of the same hop to develop flavor, and at the end of the boil add 28 grams more for aroma. With 20 minutes left in the boil, add one Whirlfloc tablet or one teaspoon of Irish moss to help clarify the wort.<\/li>\n<li>Cool the wort quickly after the boil to 16\u00b0C (60\u00b0F) using an immersion or counterflow chiller. This step is essential to prevent contamination and prepare the wort for fermentation. Aerate the wort properly with an air pump or oxygen diffuser to ensure an optimal environment for the yeast. Once cooled, add the San Francisco Lager (WLP810) or California Lager (Wyeast 2112) yeast. Ferment the wort at 16\u00b0C (60\u00b0F) for 7 to 10 days in the primary fermenter. When the expected attenuation and a final gravity of about 1.014 are reached, transfer the beer to a secondary fermenter to allow it to mature.<\/li>\n<li>When secondary fermentation is complete, prepare the beer for bottling. Add priming sugar to reach the desired carbonation level, about 2.4 volumes of CO\u2082, bottle and let the bottles condition at room temperature for about two weeks. Finally, refrigerate the bottles for another two weeks to round out and stabilize the flavors before enjoying this classic California Common beer.<\/li>\n<\/ol>\n<div id=\"thebe-2064115311\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/courage-russian-imperial-stout-recipe-legitimate-heir-original-style\/\" target=\"_blank\" rel=\"noopener\">Courage Russian Imperial Stout Recipe: The Legitimate Heir of the Original Style<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/orval-belgian-pale-ale-recipe-the-holy-grail-of-trappist-beers\/\" target=\"_blank\" rel=\"noopener\">Orval Belgian Pale Ale Recipe: The Holy Grail of Trappist Beers<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Anchor Steam Beer Recipe: An All-Time American Classic\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2023\/07\/Receta-de-Anchor-Steam.jpg\",\"width\":600,\"height\":315},\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"In the late 19th century, Anchor Brewing Company began brewing its famous Steam Beer, using local ingredients and giving up the lager brewing techniques popular at the time.\",\"recipeYield\":\"19 liters\",\"totalTime\":\"P42DT3H\",\"recipeIngredient\":[\"4.1 kg (9.0 lb) German Pils malt\",\"0.45 kg (1.0 lb) 40\u00b0L Crystal malt\",\"227 g (0.5 lb) Special Roast malt\",\"28 g (1.0 oz) Northern Brewer hops, 7.4% a.a. (FWH)\",\"21 g (0.75 oz) Northern Brewer hops, 7.4% a.a. (20 minutes)\",\"28 g (1.0 oz) Northern Brewer hops, 7.4% a.a. (knockout)\",\"1 Whirlfloc tablet or 1 teaspoon of Irish moss (20 min)\",\"1 pack of White Labs WLP810 or Wyeast 2112 lager yeast\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Step 1\",\"text\":\"Heat the mash water to about 71\u00b0C (160\u00b0F) and mix the malts (German Pils, 40\u00b0L Crystal and Special Roast) in the mash tun. Hold the mash at 64\u00b0C (148\u00b0F) for 60 minutes to maximize the extraction of fermentable sugars and achieve a balanced body. Check the mash pH, making sure it stays between 5.2 and 5.4, and adjust with lactic or phosphoric acid if necessary. After the mash, raise the wort temperature to 79\u00b0C (175\u00b0F) and sparge the grains, collecting about 6.5 gallons (24.6 liters) of wort.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 2\",\"text\":\"Bring the collected wort to a boil for 60 minutes. During this time, make the hop additions according to the schedule: first add 28 grams of Northern Brewer to the wort before it starts to boil (first wort hop) for a smooth bitterness. With 20 minutes remaining, add another 21 grams of the same hop to develop flavor, and at the end of the boil add 28 grams more for aroma. With 20 minutes left in the boil, add one Whirlfloc tablet or one teaspoon of Irish moss to help clarify the wort.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 3\",\"text\":\"Cool the wort quickly after the boil to 16\u00b0C (60\u00b0F) using an immersion or counterflow chiller. This step is essential to prevent contamination and prepare the wort for fermentation. Aerate the wort properly with an air pump or oxygen diffuser to ensure an optimal environment for the yeast. Once cooled, add the San Francisco Lager (WLP810) or California Lager (Wyeast 2112) yeast. Ferment the wort at 16\u00b0C (60\u00b0F) for 7 to 10 days in the primary fermenter. When the expected attenuation and a final gravity of about 1.014 are reached, transfer the beer to a secondary fermenter to allow it to mature.\"},{\"@type\":\"HowToStep\",\"name\":\"Step 4\",\"text\":\"When secondary fermentation is complete, prepare the beer for bottling. Add priming sugar to reach the desired carbonation level, about 2.4 volumes of CO\u2082, bottle and let the bottles condition at room temperature for about two weeks. Finally, refrigerate the bottles for another two weeks to round out and stabilize the flavors before enjoying this classic California Common beer.\"}]}<\/script><\/p>\n<div id=\"thebe-2855303706\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>In the late 19th century, Anchor Brewing Company began brewing its famous Steam Beer, using local ingredients and giving up the lager brewing techniques popular at the time.<\/p>\n","protected":false},"author":1,"featured_media":25829,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[22719,21607,22722],"class_list":["post-52855","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-anchor-brewing-en","tag-beer-recipes","tag-homebrewers-association-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=52855"}],"version-history":[{"count":3,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52855\/revisions"}],"predecessor-version":[{"id":52885,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/52855\/revisions\/52885"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/25829"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=52855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=52855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=52855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}