- Classic foreign export stout, brewed near to the Winter Solstice.
15-Dec-2006 -- 16-Dec-2006
Recipe (for 5 gallons final volume)
12 | pounds | (72%) | Crisp Maris Otter Pale Malt |
2 | pounds | (12%) | Briess Flaked Barley |
1 | pound | (6%) | Breiss Carmel Malt (80L) |
1 | pound | (6%) | Briess Roast Barley (300L) |
8 | ounces | (3%) | Briess Black Barley Malt |
4 | ounces | (1%) | Chocolate Malt |
0.5 | ounce | Magnum whole hops, 11.4% AA (first wort hop) | |
1.5 | ounces | Magnum whole hops, 11.4% AA (65 minutes) | |
2.0 | ounces | Willamette whole hops, 4.4% AA (15 minutes) | |
- Wyeast 1056 American Ale, pitched at 64°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 41 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 25 quarts mash water treated with:
- 1/2 teaspoon Gypsum. Adds 22 ppm Calcium ion, 54 ppm Sulfite (shooting for Dublin water)
- 1 teaspoon Baking soda. Adds 156 ppm carbonate ion, 61 ppm Sodium ion
Mash
- 25 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), 154 F - 145 F
Sparge
- 9.5 quarts water @ 210°F, drain
- 6.5 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 65°F, Temperature range 62 - 68 F
- Secondary: keg, 8 days, 65°F, Gravity 1.019 at transfer
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 27-Jan-2007
Properties
Starting Gravity: 1.062 | Final Gravity: 1.018 |
Original Extract: 15.2°plato | Apparent Extract: 4.6°plato |
Real Extract: 6.62°plato | |
Alcohol: 5.8% by volume | (4.5% by weight) |
Apparent Attenuation: 69.9% | Mash Efficiency: 66% |
Bitterness: 65 IBU | Color: 37 SRM |
BU:SG: 1.05 | BV: 2.01 |
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