need help with this Anchor Liberty Ale Recipe

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chirs

chirs

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I'm obsessed with Anchor Liberty Ale lately and would love to do it as my first partial mash.

Here's a recipe I've found by doing some googling:

Anchor Liberty Ale

11 lbs Pale 2-row
10 oz Crystal 20°L (they suggest mashing at 149° for 90 mins)
8 AAU of Northern Brewer pellets for 60 mins
1/2 oz Northern Brewer for 15
1/2 oz Cascade for 15
1/2 oz Northern Brewer for 1 minute
1/2 oz Cascade for 1 minute
Wyeast 1056 or 1332

Dry Hop with 1 oz Cascade in secondary for approx. 3 weeks

OG: 1.060, FG: 1.014, SRM: 6, IBU: 46, ABV: 6.0%
----

How would I convert this to a partial mash recipe? I don't even know where to start...
 
Wyeast 1272/White Labs WLP051 is the Liberty Ale strain. If you're making a clone, you might as well use the same yeast.
 
Also, the three week dry hop is too long, you'll get vegetal grassy flavors from leaving it in the beer that long. Between the wrong yeast and the 3 week dry hop, I'd be very skeptical about the accuracy of the rest of the recipe.
 
Here's an extract recipe I got from another member of this board.

Originally Posted by kevincad
Here you go! I don't dry hop though, I do the final hopping at 5 minutes instead. You may want to cut the bittering hops down a little, 3 oz. makes this pretty darned hoppy! Anway, let me know how it works out!

Anchor Liberty Clone

6 lbs. Pale LME
1 lbs. Pale DME
8 oz. Crystal 40°L
8 oz. Toasted 25°L
3 oz. Cascade (whole leaf) 5½%, 60 minutes (Partial Boil)
½ oz. Cascade (whole leaf) dry hop, one week
1 tsp. Gypsum
1 tsp. Irish Moss
1 pkg. Wyeast London

SG: 1.053
FG: 1.010

Notes:
Primary ferment one week at 68°F.
Secondary ferment one week.
For the dry hop, just throw them in the secondary.
Click to expand...
 
Thanks!
Between the wrong yeast and the 3 week dry hop, I'd be very skeptical about the accuracy of the rest of the recipe.
Click to expand...
I've been thinking the same thing since I've done some research and found out that Liberty Ale is supposed to be all Cascade.
 
So what's the point of using gypsum (in the above quoted recipe) if one uses extract. My understanding was that water chemistry has already been done by the malter?
 
Here is the recipe that I picked up from my LHB store. I'm making it this morning and will let you know how it turns out.

Start with a 3 gallon boil
1 lb Crystal 40
7 lb Pale Licquid Malt Extract

1 1/2 oz. Cascade hops at 60 min (start of boil)
1 1/2 oz Cascade hops at 10 mins
1 oz Cascade hops at 0 mins (end of boil)

Add preboiled water bringing wort to 5 gallons.

2 pkgs. Muntons or SAFALE 05
 

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