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#80:  One-eyed Squirrel (Pale Ale)
  • Named after a one-eyed squirrel we had in our yard this fall.
Chris Swingley 
25-Oct-2008

Recipe (for 5 gallons final volume)
8 pounds (85%) Crisp Maris Otter Pale Malt
1 pound (10%) Briess Caramel Malt 60L
8 ounces (5%) Briess Special Roast

1 ounce   Sterling whole hops, 7% AA (first wort hop)
2 ounces   Cascade whole hops, 7.4% AA (60 minutes)
1 ounce   Kent Goldings whole hops, 4.2% AA (1 minute)

  • White Labs WLP023 Burton Ale Yeast, pitched at 64°F
  • Starter: Pitched directly from vial.
  • 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
  • 14.25 quarts mash water treated with:
    • 2 teaspoons Gypsum. Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.

Mash
  • 14.25 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), Started at 159 F, cooled to 154 F.

Sparge
  • 22.5 quarts water @ 178°F, drain
  • Initially got a stuck sparge, second run went smoothly.

Boil
  • Boiled 8 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 14 days, 66°F
  • Secondary: keg, 14 days, 56°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 2 weeks
  • Ready to drink on 23-Nov-2008

Properties
Starting Gravity: 1.056 Final Gravity: 1.018
Original Extract: 13.8°plato Apparent Extract: 4.6°plato
Real Extract: 6.34°plato
Alcohol: 5.0% by volume (3.9% by weight)
Apparent Attenuation: 66.8% Mash Efficiency: 82%
Bitterness: 57 IBU Color: 12 SRM
BU:SG: 1.02 BV: 1.84

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