- Named for our dog Buddy, who died last year.
18-February-2017
Recipe (for 5 gallons final volume)
5 | pounds | (71%) | Crisp Maris Otter Pale Malt (gap 0.7 mm) |
2 | pounds | (29%) | Briess 6-Row Malt |
1 | ounce | Willamette pellet hops, 5.2% AA (first wort hop) | |
1 | ounce | Willamette pellet hops, 5.2% AA (60 minutes) | |
1 | ounce | U.S. Fuggle pellet hops, 4.3% AA (1 minute) | |
10 | drops | Five Star Defoamer 105 (75 minutes) | |
- Safale S-04 dry yeast, pitched at 63°F
- Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 35¼ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 10½ quarts mash water treated with:
- 1 teaspoon Gypsum.
- 1⅓ ml 88% lactic acid.
- 25 quarts sparge water treated with:
- 2 ml 88% lactic acid.
Mash
- 10½ quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 148°F (Held 75 minutes), Temperature 145°F, 1 quart boiling sparge water added to raise to 150°F
Sparge
- 25 quarts water @ 180°F, drain
Boil
- Boiled 8 gallons for 75 minutes to yield 5½ gallons wort
Fermentation
- Primary: bucket, 7 days, 64°F, Temperature peaked at 68°F.
- Secondary: keg, 7 days, 68°F, 1.018 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 10-Dec-2016
Properties
Starting Gravity: 1.040 | Final Gravity: 1.009 |
Original Extract: 10.0°plato | Apparent Extract: 2.3°plato |
Real Extract: 3.74°plato | |
Alcohol: 4.0% by volume | (3.2% by weight) |
Apparent Attenuation: 76.9% | Mash Efficiency: 74% |
Bitterness: 33 IBU | Color: 4.3 SRM |
BU:SG: 0.82 | BV: 1.81 |
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