- I originally intended to brew a dark mild, but changed it to a bitter at the last minute. We'll see how it comes out.
4-Nov-2006
Recipe (for 5 gallons final volume)
6 | pounds | (70%) | Crisp Maris Otter Pale Malt |
1 | pound | (12%) | Briess Munich Malt (10L) |
1 | pound | (11%) | Briess Vienna Malt |
8 | ounces | (6%) | Breiss Carmel Malt (60L) |
2 | ounces | (1%) | Breiss Black Barley Malt |
1 | ounce | Magnum whole hops, 11.4% AA (first wort hop) | |
0.5 | ounces | Magnum whole hops, 11.4% AA (60 minutes) | |
1 | ounce | Willamette whole hops, 4.4% AA (5 minutes) | |
- Wyeast Rogue Pacman Ale Yeast, pitched at 64°F
- Starter: 3.5 quarts 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36.5 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 13 quarts mash water treated with:
- 1 teaspoon Gypsum. Adds 80 ppm Calcium, 192 ppm Sulfate
Mash
- 13 quarts water @ 159°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 120 minutes), Initial temp 149 F, 1 quart drawn off and boiled, 151 F start, 142 F end.
Sparge
- 23 quarts water @ 180°F, drain
- Water was actually closer to boiling and grist temperature was 180 F.
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F, temperature from 61 - 66 degrees, 1.009 at transfer to secondary
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 46°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 16-Dec-2006
Properties
Starting Gravity: 1.037 | Final Gravity: 1.008 |
Original Extract: 9.3°plato | Apparent Extract: 2.05°plato |
Real Extract: 3.40°plato | |
Alcohol: 3.8% by volume | (3.0% by weight) |
Apparent Attenuation: 77.9% | Mash Efficiency: 66% |
Bitterness: 39 IBU | Color: 13 SRM |
BU:SG: 1.05 | BV: 2.35 |
Tasting Notes
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