full list
narrow list
prev next
PDF version 
#98:  Dog Barn (American Pale Ale)
  • Named after the dog barn that keeps our six dogs warm in the winter.
Chris Swingley 
20-Feb-2016 – 21-Feb-2016

Recipe (for 5 gallons final volume)
10 pounds (100%) Crisp Maris Otter Pale Malt

½ ounce   German Herkules pellet hops, 15.7% AA (first wort hop)
1 ounce   German Northern Brewer pellet hops, 6% AA (60 minutes)
1 ounce   Cluster pellet hops, 8% AA (1 minute)

10 drops   Five Star Defoamer 105 (90 minutes)

  • Safale US-05 dry yeast, pitched at 64°F
  • Starter: Started 30 minutes ahead in ¼ cup of 80°F water.
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 37 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 15 quarts mash water treated with:
    • 2 ml 88% Lactic Acid.

Mash
  • 15 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 150 minutes), 141°F at the end of the mash, SG 1.036.

Sparge
  • 22 quarts water @ 183°F, drain

Boil
  • Boiled 7¾ gallons for 90 minutes to yield 5½ gallons wort
  • Wort prepared Saturday afternoon, boiled the next day. First wort hops remained in the wort overnight.
  • Final volume 4½ gallons, added ½ gallon distilled water to fermentor.

Fermentation
  • Primary: bucket, 7 days, 64°F, signs of fermentation after 24 hours
  • Secondary: keg, 7 days, 66°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 19-Mar-2016

Properties
Starting Gravity: 1.052 Final Gravity: 1.008
Original Extract: 12.9°plato Apparent Extract: 2.05°plato
Real Extract: 4.10°plato
Alcohol: 5.8% by volume (4.5% by weight)
Apparent Attenuation: 84.0% Mash Efficiency: 70%
Bitterness: 38 IBU Color: 6.2 SRM
BU:SG: 0.73 BV: 1.90

Other Brewing pages:

List of recipes Equipment Books Brewery Research