Anchor’s Favorite Recipes

Technology is a big part of our lives at Anchor but we have hobbies outside of IT. Here of our a few of our favorite recipes, one for beer and one for soup!

1. This is my Chocolate Oatmeal Stout recipe

Michael McFarland
Server Operations Manager

It creates a strong chocolate aftertaste while at the same time providing a rich malty flavor throughout.

  • 6 pounds of pale malt
  • 2 pounds of Vienna malt
  • 3 pounds of Crystal 80L
  • 2 pounds of barley flakes
  • 8 ounces of roasted barley
  • 8 ounces of black patent malt
  • 8 ounces of chocolate malt
  • 30 grams of Cascade hops
  • 4 grams of Hallertauer hops
  • Wyeast German Ale
  • 4 ounces of Chocolate extract
  • Mash all of the grains for about 90 minutes at 152 degrees. Sparge for 60 minutes. You will want to boil for 2 hours adding the Cascade hops after 30 minutes into the boil and the Hallertauer at 10 minutes prior to the end of the boil. Cool with a copper chiller to 75 degrees and then add the yeast after the first transfer to glass. After one week, transfer to secondary and wait for another two weeks. Transfer again to either the bottling bucket or keg and add the chocolate extract.


    2. Here is a staple in our house and a must on a cold, snowy day

    Jacee Dobbs
    Help Desk Manager

    Mexican Chicken Soup

  • 3 to 4 frozen chicken breasts (no need to thaw!)
  • 2 cans of black beans
  • 2 cans Mexi-Stewed Tomatoes
  • 1 can of Mexi-Corn
  • 1 can of Rotel
  • Throw everything in the crockpot and turn it on low before leaving for work. Let it simmer and cook all day. Once home, shred the chicken with a fork and stir. We like to top our bowls with fritos, avocado, cheese, and/or sour cream. Enjoy! The Dobbs family definitely does!

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