- Based on Denny Conn's Rye-PA, but simplified somewhat. Named for our newest dog, Kiva, who I like to call devil dog because of her dark fur and bright blue eyes.
11-Dec-2005
Recipe (for 5 gallons final volume)
12 | pounds | (76%) | Crisp Maris Otter Pale Malt |
3 | pounds | (19%) | Breiss Rye Malt |
8 | ounces | (3%) | Briess Extra Special Malt |
4 | ounces | (2%) | American Crystal 60L |
1 | ounce | Northern Brewer whole hops, 7.0% AA (first wort hop) | |
2 | ounces | Chinook whole hops, 12.1% AA (60 minutes) | |
1 | ounce | U.S. Goldings whole hops, 5.0% AA (2 minutes) | |
1 | ounce | U.S. Goldings whole hops, 5.0% AA (dry hopped in keg) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP007 Dry English Ale Yeast, pitched at 61°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 40.25 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 24 quarts mash water treated with:
- 2 teaspoons Gypsum. adds 91 ppm Calcium ion, 220 ppm Sulfite
Mash
- 24 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes)
Sparge
- 9 quarts water @ 210°F, drain
- 7.25 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F, Temperature range 63 - 70 F
- Secondary: keg, 14 days, 65°F, Gravity 1.020 at transfer
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 25-Feb-2006
Properties
Starting Gravity: 1.073 | Final Gravity: 1.017 |
Original Extract: 17.7°plato | Apparent Extract: 4.3°plato |
Real Extract: 6.87°plato | |
Alcohol: 7.4% by volume | (5.8% by weight) |
Apparent Attenuation: 75.6% | Mash Efficiency: 70% |
Bitterness: 73 IBU | Color: 14 SRM |
BU:SG: 1.00 | BV: 2.18 |
Tasting Notes
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