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#103:  Barking Buddy (Ordinary Bitter)
  • Named for our dog Buddy, who died last year.
Chris Swingley 
18-February-2017

Recipe (for 5 gallons final volume)
5 pounds (71%) Crisp Maris Otter Pale Malt (gap 0.7 mm)
2 pounds (29%) Briess 6-Row Malt

1 ounce   Willamette pellet hops, 5.2% AA (first wort hop)
1 ounce   Willamette pellet hops, 5.2% AA (60 minutes)
1 ounce   U.S. Fuggle pellet hops, 4.3% AA (1 minute)

10 drops   Five Star Defoamer 105 (75 minutes)

  • Safale S-04 dry yeast, pitched at 63°F
  • Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 35¼ quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 10½ quarts mash water treated with:
    • 1 teaspoon Gypsum.
    • 1⅓ ml 88% lactic acid.
  • 25 quarts sparge water treated with:
    • 2 ml 88% lactic acid.

Mash
  • 10½ quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 148°F (Held 75 minutes), Temperature 145°F, 1 quart boiling sparge water added to raise to 150°F

Sparge
  • 25 quarts water @ 180°F, drain

Boil
  • Boiled 8 gallons for 75 minutes to yield 5½ gallons wort

Fermentation
  • Primary: bucket, 7 days, 64°F, Temperature peaked at 68°F.
  • Secondary: keg, 7 days, 68°F, 1.018 at transfer.

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 10-Dec-2016

Properties
Starting Gravity: 1.040 Final Gravity: 1.009
Original Extract: 10.0°plato Apparent Extract: 2.3°plato
Real Extract: 3.74°plato
Alcohol: 4.0% by volume (3.2% by weight)
Apparent Attenuation: 76.9% Mash Efficiency: 74%
Bitterness: 33 IBU Color: 4.3 SRM
BU:SG: 0.82 BV: 1.81

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