- Classic dry stout, brewed near to the Winter Solstice.
28-Dec-2005
Recipe (for 5 gallons final volume)
8.0 | pounds | (80%) | Crisp Maris Otter Pale Malt |
1.0 | pound | (10%) | Flaked Barley |
1.0 | pound | (10%) | Black Roasted Barley |
1 | ounce | Chinook whole hops, 12.1% AA (60 minutes) | |
- White Labs WLP007 Dry English Ale Yeast, pitched at 66°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 2/3 teaspoon Gypsum. Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
- 1 2/3 teaspoons Baking soda. Adds 165 ppm carbonate ion, 65 ppm Sodium ion
Mash
- 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)
Sparge
- 6 quarts water @ 210°F, drain
- 15 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 8-Feb-2006
Properties
Starting Gravity: 1.051 | Final Gravity: 1.012 |
Original Extract: 12.6°plato | Apparent Extract: 3.1°plato |
Real Extract: 4.89°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 75.7% | Mash Efficiency: 79% |
Bitterness: 38 IBU | Color: 50 SRM |
BU:SG: 0.75 | BV: 1.59 |
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