Liberty Ale Success
pale ale, India pale ale, Liberty ale, extract
Source: Stephen Tinsley (email@example.com),
HBD Issue #1570, 11/4/94
Good news from the home front, my Liberty Ale came out great! Three weeks
ago I began an attempt at Anchor Liberty Ale (one of my all-time faves),
which was also my first foray into the partial-mash world. It was extremely
hard work, having never mashed before, and I was getting a little worried
(apologies to Charlie) that it wouldn't come out. I got the base recipe
off of the Cat's Meow, then consulted with some local homebrew club regulars
to come up with some grain additions.
Medium color, about like Anchor Liberty, but not as "orange". More
of a light red color, reminiscent of Bass Ale. Serious hop nose! The
cascade smell jumps right out of the glass. Good initial bitterness, Cascade
is very assertive on the pallate, and finishes with light orange notes
and a hint of spice. Pleasant aftertaste, and no off flavors. Excellent
mouth-feel, plenty of body. No alcohol hotness at all, though the feeling
in my head tells me it's all there! If I make this one again, and I think I
probably will, I might use less Cascades for dry hopping. I used nothing but
hop pellets, but I think next time I'll try using plugs, at least in the
secondary. I thought I was going to have a problem with particles in the beer
from the hop pellets in the secondary, but they eventually sank to the bottom,
and I just siphoned above them. The beer is perfectly clear. I would
suggest this recipe for anyone trying to emulate Anchor Liberty Ale.
- 8 lbs Munton and Fisons light malt extract
- 1/2 lb 40L Crystal Malt
- 1/2 lb Munich Malt
- 1/2 lb Cara Pils Malt
- 1.5 oz Fuggles Hops (bittering)
- 3.5 oz Cascade Hops (flavor, aroma, dry-hop etc)
- Wyeast 1056 American Ale yeast culture
Mash the Crystal, Munich and Cara Pils malts in a couple of quarts of 150
degree (all degrees in Farenheit, sorry non-US) water for about 30 minutes.
Raise the temperature to 158 degrees, and hold it for 15 minutes. Raise
the temperature to 168 degrees briefly, then sparge with another quart or two
of 170 degree water. Add a gallon of water to mash, then boil it with the
malt extract for 60 minutes. At the beginning of the boil add 1.5 oz Fuggles
Hops. At 30 minutes add 1 oz Cascades. At 10 minutes add 1/2 oz Cascades.
At the end of the boil, turn off the burner and add 1/2 oz of Cascades.
Let this steep for 5-10 minutes. Cool and strain (if you aren't using
hop bags) into fermenter. Pitch yeast and top off with cold water. Rack
it in 1 week, and add 1.5 oz Cascades to the secondary fermenter. Wait
one more week and bottle with 3/4 cups corn sugar. Wait one more week
and serve very cold.