1st - Anchor Liberty Clone Recipe

Recipe Info

Recipe Image

1st - Anchor Liberty Clone

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
60%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Amarillo Hops, Wyeast - Deny's Favorite Homebrew Yeast.

Fermentables

100% - 2-Row - US
13
37
1
Mash

Hops

Amarillo
1
Pellet
Boil
60 min(s)
7
24.8
Amarillo
1
Pellet
Boil
30 min(s)
7
19.1
Amarillo
1
Pellet
FlameOut
0 min(s)
7
0.0

Yeast

Wyeast - Deny's Favorite
74%

Other Stuff

No other stuff in this recipe

Mash Steps

Batch Mash
Decoction
150
60 min
Batch Mash Out
Decoction
170
8 min

Special Instructions

1.
Yeast starter with dry rice extract

Tasting Notes (3)

Brewer 111721

Tasted on 1/26/2017 by Brewer 111721

Notes:

Beer was delicious. It matured up well after two weeks in the keg. First half of the key had too much sediment in the line because I didn't do secondary fermentation. Hop flavor diminished over time but was very funky, apriocoty, and tangeriny. This beer was a hit with the crowd because it was hoppy but had balanced bitterness. I would def brew this again.

Brewer 111721

Tasted on 1/10/2017 by Brewer 111721

Notes:

First tasting after kegging.....beer is very cloudy and has a high alcohol content (although you cannot taste the alcohol). Amarillo hops are earthy and bitter. Beer is dry and bitter but balanced. Very good overall except the clarity. Might use another finishing hop next batch. Got me krunked, though!

Brewer 111721

Tasted on 1/4/2017 by Brewer 111721

Notes:

Tasted beer prior to kegging and it had strong hop flavor, moderate bitterness, and a fruity (apricot) aroma. Seemed cloudy even though I used a whirfloc tablet so there might be unconverted starches.

Recipe Facts

1st - Anchor Liberty Clone
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.058 OG
  • 1.015 FG
  • 43.9 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 2.9° SRM Color
  • 60% Efficiency
  • 5.5% ABV Alcohol
  • 194 per 12oz Calories
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