24-Dec-2006
Recipe (for 5 gallons final volume)
14 | pounds | (87%) | Crisp Maris Otter Pale Malt |
14 | ounces | (5%) | Briess Flaked Maize |
12 | ounces | (5%) | Briess Flaked Wheat |
8 | ounces | (3%) | Breiss Carmel Malt (60L) |
1 | ounce | German Northern Brewer whole hops, 9.3% AA (first wort hop) | |
2 | ounces | German Northern Brewer whole hops, 9.3% AA (75 minutes) | |
2 | ounces | Yakima Goldings whole hops, 2.9% AA (1 minutes) | |
- Wyeast 1056 American Ale, pitched at 64°F
- Starter: Wort pitched onto yeast cake from previous recipe (Solstice Stout)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 40.25 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
- 24 quarts mash water treated with:
- 2 teaspoons Gypsum. adds 90 ppm Calcium ion, 216 ppm Sulfite
- 1 ml 88% Lactic Acid.
Mash
- 24 quarts water @ 159°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes), 154 F - 147 F
Sparge
- 11.5 quarts water @ 210°F, drain
- 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 63 - 66 F
- Secondary: keg, 14 days, 65°F, Gravity 1.024 at transfer
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 7-Mar-2007
Properties
Starting Gravity: 1.074 | Final Gravity: 1.022 |
Original Extract: 18.0°plato | Apparent Extract: 5.6°plato |
Real Extract: 7.98°plato | |
Alcohol: 6.9% by volume | (5.3% by weight) |
Apparent Attenuation: 69.0% | Mash Efficiency: 68% |
Bitterness: 60 IBU | Color: 10 SRM |
BU:SG: 0.81 | BV: 1.54 |
Tasting Notes
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