Anchor Liberty Ale

[jonnyhop]

So having sipped a few……………..


My guess is:

4kg m/o
500g Munich
300g crystal
300g torrified w

90 mins Liberty 30g
15mins 20g Willamette
0 mins 10g cascade


The main worry is the low amount of bittering hops

Dry hop 12g 50/50 split Willamette/ Liberty

Age as for as I can.

I realise that anchor ale use yeast, which is lager yeast. Nice for the bubbles and all, but I like the taste of hops. Anyhow, I bow to the greater judgment, …………..

Cheers

Jonny

The theme tune would be Lloyds register by Rachel’s. Limewire it.

[Grot]

There's a couple of ideas here:
http://forums.moreflavor.com/viewtopic.php?t=1944

Anchor use an ale yeast for this, which is Wyeast 1272 American Ale II or White Labs WLP051 California V. US05 would be a decent sub, bit the Anchor yeast is fruitier. I use the Wyeast version all the time and it's really good in APAs and American IPAs.

[jonnyhop]

finally got round to this! On the boil now.

recipie form the link is


Anchor Liberty Ale

5 Gal. Assumptions: 5.5Gal @ end of boil/ 70% Efficiency

AG
10lb 2-row 4500g
.5lb 15* Crystal 200g
1.0oz N. Brewer whole hops,8%aa(90min) 28.4g
1.5oz Cascade whole hops,5%aa(45min) 42.5g
1.0oz Cascade whole hops,5%aa(30min) 28.4g
1.0oz Cascade whole hops,5%aa(1min) 28.4g
2.0oz Cascade whole hops,5%aa(dry) 56.7g
1 whirlfloc tab, or 1 tsp. Irish moss (20mins)
Cal./American ale yeast

Mash @ 150 for 60mins, Sparge@175 to collect 6.5 or more wort. Boil 90mins. Cool to 65 and pitch yeast. Ferment @ 60-62 for 1 week, siphon to Sec. with dry hops. Allow to remain on dry hops @ 50-55 until fementation is complete.

OG- 1.058
FG-1.013
Ibu- 47


added the conversions.

Gonna bottle in stubbies with a 50g spraymalt syrup and some brupacks P.G.A

Happy drinking!

[jonnyhop]

cold break looks good. fingers crossed for this one

[jonnyhop]

first go with SO5. On to the cleaning up, someone looking round the house tomorrow (to sell). SWMO loves a brewday!