- Haven't come up with a name yet.
5-Mar-2010
Recipe (for 5 gallons final volume)
14.5 | pounds | (95%) | Gambrinus Organic Pale Malt |
8 | ounces | (3%) | Briess Special B Malt |
3 | ounces | (2%) | Breiss Chocolate Malt |
1 | ounce | Chinook whole hops, 13.0% AA (60 minutes) | |
1 | ounce | U.S. Fuggle whole hops, 5.0% AA (15 minutes) | |
1 | ounce | U.S. Fuggle whole hops, 5.0% AA (first wort hop) | |
- Wyeast 1056 American Ale, pitched at 68°F
- Starter: Pitched onto yeast cake from previous recipe (Crazy Kittens Porter)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 39.5 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 19 quarts mash water treated with:
- 3 ml 88% Lactic Acid.
Mash
- 19 quarts water @ 166°F, grist ratio of 1.25 quarts:pound @ 152°F (Held 90 minutes)
Sparge
- 20.5 quarts water @ 180°F, drain
Boil
- Boiled 7.1 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 68°F, Temperature range 68 - 70 F
- Secondary: keg, 14 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 20-Jun-2009
Properties
Starting Gravity: 1.065 | Final Gravity: 1.016 |
Original Extract: 15.9°plato | Apparent Extract: 4.1°plato |
Real Extract: 6.35°plato | |
Alcohol: 6.5% by volume | (5.0% by weight) |
Apparent Attenuation: 74.3% | Mash Efficiency: 57% |
Bitterness: 47 IBU | Color: 17 SRM |
BU:SG: 0.72 | BV: 1.52 |
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