Anchor Brewing Company: Anchor Old Foghorn (1st Runnings)
Old Foghorn is brewed using the parti-gyle method, which is brewing two batches of beer by separating the first and second runnings to create two distinct beers — one high gravity, one lower gravity. Old Foghorn is the beer made from the first runnings. Small Beer is the beer made from the second runnings.
Anchor Brewing Company: Anchor Old Foghorn (1st Runnings)
(5 gallons/19 L, all-grain)
OG = 1.099 FG = 1.030
IBU = 43 SRM = 22 ABV = 10%
Ingredients
22.5 lbs. (10.2 kg) 2-row pale malt
5 lbs. 3 oz. (2.4 kg) caramel malt (40 °L)
6.8 AAU Cascade pellet hops (60 min.)
(1.5 oz./42 g at 4.5% alpha acids)
4.5 AAU Cascade pellet hops (30 min.)
(1 oz./28 g at 4.5% alpha acids)
1 oz. (28 g) Cascade pellet hops (dry hop)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
0.25 oz. (7 g) gypsum (optional if using very low mineral water)
2⁄3 (130 g) dextrose (if priming)
Step by Step
Mill grains and mix with 10.1 gallons (38.2 L) of 157 °F (69 °C) strike water and optional gypsum (see ingredients list) to reach a mash temperature of 149 °F (65 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Collect the first runnings without sparging and top up if necessary to obtain 7 gallons (26.5 L) of 1.071 SG wort.
Boil for 120 minutes, adding hops according to the ingredients list. After the boil, turn of the heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast.
Ferment at 67 °F (19 °C) for 4 days. Add dry hops and raise to 72 °F (22 °C) for three days. Once at terminal gravity (approximately 7 days total) bottle or keg the beer and carbonate. Age for 6–12 months before serving.
Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 12 lbs. (5.4 kg) golden liquid malt extract and reduce the caramel malt to 3 lbs. (2.4 kg). Place the milled grains in a muslin bag and steep in 10 quarts (9.4 L) of 149 °F (65 °C) water for 15 minutes. Remove the grain and rinse with 1 gallon (3.8 L) of hot water. Add water and optional gypsum (see ingredients list) to reach a volume of 5.25 gallons (19.9 L) and heat to boiling. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Top up with water if necessary to obtain 6 gallons (23 L) of 1.082 wort. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
