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Yeast
Wyeast 1056, 1 l. starter
Process Details
Mash in with 11 quarts of water. Do a three-step infusion mash with a protein rest at 122° F and a mash-out at 167° F (you could probably cut out the protein rest if you prefer less labor). Sparge with at least four gallons of water to collect 5 1/2 gallons of wort. Boil for an hour, using Irish moss in last 15 minutes of the boil.
Brewers Notes
I dry-hopped with the Willamette in a secondary fermenter for two weeks, then I did something strange after I was certain fermentation was complete:I lagered this beer for three weeks at 38°F. I know thats uncustomary for an ale, but this beer turned out crystal-clear (plus, Anchor basically lagers its ales). This beer wont taste like Anchor Liberty, because they use Cascade for aroma, and probably flavor. But it definitely will taste like a West Coast IPA, and the Willamette (pellets or plugs will probably work just as well) provides a nice curve in contrast to the ever-present Cascade. The next time I brew this beer, Ill probably increase the Munich by a pound.
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