Anchor Liberty Ale Clone - Beer Recipe - Brewer's Friend

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Anchor Liberty Ale Clone

194 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Anchor/BYO
Calories: 194 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Saturday May 2nd 2020
1.059
1.012
6.2%
34.6
3.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 100%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 8.2 Boil 60 min 14.54 18.2%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 8.2 Boil 45 min 20.02 27.3%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 8.2 Boil at 212 °F 0 min 18.2%
1 oz Cascade1 oz Cascade Hops Pellet 8.2 Dry Hop 3 days 36.4%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.30 oz Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale II 1272
Amount:
2 Each
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Blackmuse's Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
You can see that the mash PH is still high based on my water... I have water with little mineral content so I would add Calcium Chloride, more Gypsum and Epsom salt to achieve a healthy mash... 50ppm+ of Calcium, 10ppm+ Magnesium and a pH below 5.5.
(I usually don't need lactic acid but I some use it - about .5mL in my sparge water at least.)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 149 °F 60 min
Mash out + Vorlauf Vorlauf -- 168 °F 10 min
2.75 gal I recommend 3 Gallons and use enough to reach 6G for Preboil Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.57 g | 34.3 qt) 7.75 31  
Mash volume with grains (equipment estimates 9.53 g | 38.1 qt) 8.71 34.8  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.82 g | 27.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5.25 g | 21 qt) 5.3 21.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.3 g | 21.2 qt) 5.25 21  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

Mash at 149 for 60 minutes. After 60 min. Raise temp to 168 for mash out. Sparge with 2.8 gallons of 170 degree water. Top up with water (if neeeded) to reach 6 gallons of 1.049 wort.
Boil for 60 minutes adding hops as noted.

NOTE: recipe calls for Cascade with AA of 8.2 - you may need to adjust your amounts to reach the desired AAU!
4.1 AAU @ 60 min
6.2 AAU @ 45 min
simply .5 oz of hops at 0 min.... (up it to .75 if you are using hops with less than 8.2 AA)
Just 1 oz of dry hop no matter the AA.

Cool wort to 65ish and pitch yeast and ferment at 67 for 4 days. On day 4 add dry hops and let rest for another 3 days.
Once final gravity is reached (approximately 7 days total) bottle or keg and carbonated.

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  • Last Updated: 2020-05-02 12:08 UTC