Verkenbrau 8.0
Verken-Steam
Pretty closely follows the Danchor California Common recipe found on page 186 of Homebrew Favorites, by Karl Lutzen & Mark Stevens

7.0 lbs light malt extract
1.0 lb Coopers DME
0.5 lb Crystal 40
2.0 oz Norther Brewer hops, 1.5 for boil & 0.5 for finishing
White Labs San Francisco Lager yeast
3/4 cup corn sugar for priming

First lager attempt, although I read that this yeast can ferment well at temperatures of 65 degrees. The plan is to let it undergo primary fermentation upstairs in plastic at about 58-65 degrees. I'll let it be in primary for one or two weeks, then transfer to glass secondary and store in garage around 50 degrees for six weeks or so.

I steeped the grains at 150-160 degrees for 1/2 hour in 2.5 gallons of water, then removed grains and brought to a boil. Added bulk extract and dry extract, then 1.5 oz of hops and boiled for 1 hour. 45 mins in I added the remaining 0.5 oz of hops. I chilled the wort, added it to cold tap water to bring it to 5.5 gallons, then waited for temperature to cool before adding yeast.

24 hours later it was fermenting nicely right at 65 degrees. Will keep it here for a week or so & then transfer to glass secondary and colder temps. Need to bottle April 10th or 11th.

Transferred to secondary on March 6, had about a gallon of leftover beer that I stored in the fridge. Tasted on March 12 and it is about what I expected. Yeast stays completely out of the way and the taste of the ingredients shine through. It is slightly hoppy and has a bit of the Anchor Steam taste that can be described only as a bit skunky, but not unpleasantly so, if that makes any sense at all. Honestly, I can't wait to try this stuff when it's done.