- We had a historical rain event this November where almost an inch of rain fell in the Fairbanks area. The only other time so much rain fell during a Fairbanks winter was 1937. As such, this beer is named after that event.
26-Nov-2010
Recipe (for 5 gallons final volume)
6 | pounds | (38%) | Gambrinus Organic Pale Malt (gap 0.9 mm, wetted, double-ground) |
6 | pounds | (38%) | Crisp Maris Otter Pale Malt |
1 | pound | (6%) | Breiss Rye Malt |
1 | pound | (6%) | Briess Vienna Malt |
1 | pound | (6%) | Breiss Carmel Malt (40L) |
8 | ounces | (3%) | Breiss Carmel Malt (60L) |
2 | ounces | (1%) | Breiss Chocolate Malt |
1.5 | ounces | Palisades whole hops, 8.1% AA (first wort hop) | |
1.5 | ounces | Palisades whole hops, 8.1% AA (60 minutes) | |
1.5 | ounces | U.S. Fuggle whole hops, 4.1% AA (5 minutes) | |
- Wyeast 1764 Rogue Pacman Yeast, pitched at 64°F
- Starter: Pitched onto yeast cake from previous recipe (Piper’s)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 40 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 20 quarts mash water treated with:
- 2 ml 88% Lactic Acid.
- 1 tablespoon 5.2 pH Stabilizer.
Mash
- 20 quarts water @ 165°F, grist ratio of 1.25 quarts:pound @ 154°F (Held 90 minutes), Temperature range: 154 - 152 F.
Sparge
- 8.5 quarts water @ 210°F, drain
- 11.5 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 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 4-Feb-2010
Properties
Starting Gravity: 1.080 | Final Gravity: 1.020 |
Original Extract: 19.3°plato | Apparent Extract: 5.1°plato |
Real Extract: 7.84°plato | |
Alcohol: 7.9% by volume | (6.2% by weight) |
Apparent Attenuation: 73.7% | Mash Efficiency: 79% |
Bitterness: 66 IBU | Color: 16 SRM |
BU:SG: 0.82 | BV: 1.73 |
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