- Named after our dog Buddy, who we like to call "Mr. Buddy." I made this a couple years ago and it was a fantastic beer. Nicely balanced with a lot of both malt and hop flavors. As I brewed it this year, we're in the middle of getting three to six inches of snow, so I added blizzard to the title.
9-Apr-2008 -- 10-Apr-2008
Recipe (for 5 gallons final volume)
9 | pounds | (100%) | Crisp Maris Otter Pale Malt |
0.25 | ounce | Columbus whole hops, 12.6% AA (first wort hop) | |
0.25 | ounce | Northern Brewer whole hops, 8.3% AA (first wort hop) | |
1.25 | ounces | Northern Brewer whole hops, 8.3% AA (60 minutes) | |
1 | ounce | Willamette whole hops, 4.3% AA (1 minute) | |
- Wyeast Labs 1028 London Ale Yeast, pitched at 66°F
- Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36.5 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 13.5 quarts mash water treated with:
- 1 teaspoon Gypsum. Adds 80 ppm Calcium, 192 ppm Sulfate
- 1.3 ml 88% Lactic Acid.
Mash
- 13.5 quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 235 minutes), Temperature range 155 F -- 146 F.
Sparge
- 23 quarts water @ 181°F, drain
Boil
- Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
- Wort prepared on Wednesday, boiled the next day (first wort hops remained in the wort overnight)
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 46°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 22-May-2008
Properties
Starting Gravity: 1.051 | Final Gravity: 1.012 |
Original Extract: 12.6°plato | Apparent Extract: 3.07°plato |
Real Extract: 4.87°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 75.7% | Mash Efficiency: 85% |
Bitterness: 42 IBU | Color: 5 SRM |
BU:SG: 0.82 | BV: 1.77 |
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |