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Anchor-aging Worts
Drop Anchor and full Steam ahead!
| Brewer: | Matt Tucker | Email: | - | |||||
| Beer: | Anchor-aging Worts | Style: | California Common | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.053 | FG: | 1.014 | |||||
| Alcohol: | 5.0% v/v (4.0% w/w) | |||||||
| Water: | In Mash and Sparge: 1 part Distilled to 1 part Spring Top off: Pure Spring water |
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| Grain: | 4 lb. 8 oz. American 2-row 12 oz. American crystal 20L 4 oz. American crystal 120L |
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| Mash: | 65% efficiency | |||||||
| 10 min. @ 122° 30 min. @ 149° 30 min. @ 158° Out @ 170° |
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| Boil: | 60 minutes | SG 1.089 | 3 gallons | |||||
| 3 lb. Light dry malt extract | ||||||||
| 1/2 tsp. Irish moss @ 45 min. | ||||||||
| Hops: | .75 oz. Northern Brewer (7.3% AA, 60 min.) .5 oz. Northern Brewer (7.3% AA, 45 min.) .5 oz. Northern Brewer (7.3% AA, 30 min.) .75 oz. Cascade (5.3% AA, 15 min.) .75 oz. Cascade (aroma) |
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| Yeast: | 1 pkg. Wyeast California Lager (#2112) w/16 oz. water, 4 0z. Lt. Dry Malt Extract, 1/8 oz. Northern Brewer pellets. Then when racking, added 1 pkg. Wyeast Bavarian Lager (#2206)- fully swollen, no starter. |
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| Log: | 4 days @ 64°, then racked and added more yeast and 1/2 oz. Cascade, then 10 days @ 54°, then 3 weeks @ 40°. |
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| Carbonation: | 4.25 oz. (wt) in 1 cup Spring water. | |||||||
Recipe posted 07/20/98.
