Anchor Brewing Company: Anchor California Lager clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.012
IBU = 32 SRM = 4 ABV = 4.8%

Ingredients

10 lbs. (4.54 kg) 2-row pale malt
4.9 AAU Cluster pellet hops (60 min.) (0.65 oz./18 g at 7.5% alpha acids)
2.6 AAU Cluster pellet hops (30 min.) (0.35 oz./10 g at 7.5% alpha acids)
White Labs WLP830 (German Lager) or Wyeast 2206 (Bavarian Lager) or SafLager S-23 yeast 0.25 oz.
(7 g) gypsum (optional if using very low mineral water)
2⁄3 cup (133 g) dextrose (if priming)

Step by Step

Mill the grains and mix with 3.75 gallons (14 L) of 157 °F (69 °C) strike water and optional gypsum (see ingredients) to reach a mash temperature of 149 °F (65 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 3.45 gallons (13 L) of 168 °F (76 °C) water and top up if necessary to obtain 6 gallons (23 L) of 1.039 SG wort. Boil for 60 minutes, adding hops according to the ingredients list.

After the boil, turn off the heat and chill the wort to slightly below fermentation temperature, about 48 °F (9 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 50 °F (10 °C) for 7 days before raising to 60 °F (16 °C) for three days for a diacetyl rest. Slowly lower the beer to 34 °F (1 °C). Once at terminal gravity (approximately 14 days total) bottle or keg the beer and carbonate. Lager at 34 °F (1 °C) for approximately one month before serving.

Extract with grains option: Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) golden liquid malt extract. Bring 5.5 gallons (21 L) of water and optional gypsum (see ingredients list) to a boil, turn off the flame, and stir in the liquid malt extract until completely dissolved. Top up with water if necessary to obtain 6 gallons (23 L) of 1.039 SG wort. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.