This recipe was not specifically designed to be consistent with the BJCP style guides, but we believe it is similar to 19B - California Common.

This beer style was made famous by Anchor Brewing Company in San Francisco. The "Anchor Steam" was one of the first beers to bring some flavour into the bland American lager landscape back in the 70s. It featured complex malt flavours combined with some rustic traditional American hops. Very drinkable, this is a style you'll struggle to find in the commercial market in NZ.

ABV: 5.8%

Our kits are fresh! We assemble the ingredients after you place your order. The grain bill will be milled, unless you tell us in your order comments that you prefer it not to be.

This recipe has been designed to use acid malt to reach the target mash pH. If you wish to use the recommended mineral additions to achieve the intended flavour profile, these are to be added to the boil only. This kit does not include the minerals, but these can be purchased separately.

Click here to download the recipe.

Click here to download the BeerXML file (to directly import into your favorite brewing software)

This recipe has been designed to be consistent with the 2021 BJCP Style guide 6B - Rauchbier.

The Rauchbier is a German style lager exhibiting the classic toasty-rich malt, restrained bitterness and clean fermentation profile of a Märzen. A relatively dry finish is accentuated by beechwood smoked malt, which can range in intensity to subtle to strong. Don’t fear the smoke though. Beers brewed with up to 90% of beechwood smoked malt can have a surprisingly soft smoke character and this recipe is a deliberately restrained and balanced example for brewers wanting to play with smoke, but not jump in the fire.

Up In Smoke pours a deep amber hue with great clarity and creamy head. The smoke and malt are carefully balanced so that neither overwhelms the other. The level of smoke should entice the drinker at the first sniff and not overly dominate, and also add a chewable savoury note. This is helped along greatly by the German beechwood smoked malt League of Brewers stocked especially for this beer, layered on a malty base of German Munich Dark and Vienna malts. All of this is rounded out with gentle bittering and floral and spicy undertones from the German-grown Hallertauer Mittelfrüh hops. Best brewed with German precision, just ask Ed.

A carbonation or aeration diffusion stone. This can be used as a way to aerate your wort prior to fermentation, or to speed up carbonation of the finished beer.

The barb fits 1/4" (6.35mm) ID tubing.

An Oxygenation/Aeration Wand is an easy to use tool for adding oxygen to your wort to help ensure healthy yeast growth.

The wand kit includes the 60cm stainless steel 8mm OD wand and the 2 micron aeration stone screws into the end using an MFL thread so it can easily be removed for autoclave or dipped in acid solution. The kit also includes a stainless clamp and 2 meters of vinyl tubing.

Note: You will also need an oxygen cylinder and regulator which are not included.

Stone: 2 micron
Wand Length: approx. 650mm total
From: Kegland

An Oxygen Flow Meter with Duotight 8mm fittings - 0.1-1.5L/min.

This flow control device is designed to be used with an oxygen cylinder and regulator that can be purchased separately.