Anchor Brewing Company: Anchor Small Beer clone (2nd Runnings)
This beer is brewed using the second runnings from a batch of Old Foghorn. Estimating the efficiency in such a scenario is quite challenging so be prepared to make some gravity adjustments upwards with dried malt extract or downwards by dumping some wort and topping off with water.
Anchor Brewing Company: Anchor Small Beer clone (2nd Runnings)
(5 gallons/19 L, all-grain)
OG = 1.032 FG = 1.005
IBU = 30 SRM = 7 ABV = 3.3%
Ingredients
22.5 lbs. (10.2 kg) 2-row pale malt
5 lbs. 3 oz. (2.4 kg) caramel malt (40 °L)
5.9 AAU US Golding pellet hops (60 min.) (0.9 oz./26 g at 6.5% alpha acids)
2.6 AAU US Golding pellet hops (30 min.) (0.4 oz./11 g at 6.5% alpha acids)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
0.2 oz. (6 g) gypsum (optional if using very low mineral water)
2⁄3 cup (133 g) dextrose (if priming)
Step by Step
Start with the spent grain bed in the mash tun from a batch of Old Foghorn (recipe on page 67). Sparge with 6 gallons (22.7 L) of 168 °F (75 °C) water and top up with water if necessary to obtain 6 gallons (23 L) of 1.027 SG wort.
Add the optional gypsum (see ingredients list) and 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 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch the 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.
Extract with grains option:
Small Beer is brewed using the parti-gyle method of brewing. Because this requires that the wort be made with grains, a true parti-gyle brewed with extract is not possible. This recipe is provided simply for extract brewers who are interested in brewing Anchor Small Beer independently.
Substitute the 2-row pale malt and caramel malt in the all-grain recipe with 3 lbs. (1.36 kg) light dried malt extract and 1 lb. 3 oz. (0.54 kg) caramel malt (40 °L). Place the milled grains in a muslin bag and steep in 4 quarts (3.8 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 1.027 SG wort. Follow the remaining portion of the all-grain recipe.
