- Named for our dog, Kiva, who I like to call devil dog because of her dark fur, bright blue eyes and mischievous personality.
11-Apr-2009
Recipe (for 5 gallons final volume)
9.5 | pounds | (59%) | Crisp Maris Otter Pale Malt |
3 | pounds | (18%) | Briess 6-Row Malt |
3 | pounds | (18%) | Breiss Rye Malt |
8 | ounces | (3%) | Breiss Crystal 80L |
4 | ounces | (1%) | Briess Extra Special Malt |
1 | ounce | U.S. Sterling whole hops, 7% AA (first wort hop) | |
3 | ounces | 2007 harvest Simcoe whole hops, 12.8% AA (60 minutes) | |
1.5 | ounces | 2007 harvest Willamette whole hops, 4.3% AA (2 minutes) | |
0.5 | ounces | Kent Goldings whole hops, 4.2% AA (2 minutes) | |
- Wyeast 1332 Northwest Ale, pitched at 68°F
- Starter: Pitched onto yeast cake from previous recipe (Piper's Irish Red Ale)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 40.25 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 24 quarts mash water treated with:
- 4.5 ml 88% Lactic Acid.
Mash
- 24 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 90 minutes)
Sparge
- 9.5 quarts water @ 210°F, drain
- 6.75 quarts water @ 168°F, drain
Boil
- Boiled 8.5 gallons for 120 minutes to yield 5.5 gallons wort
- Lost around two gallons (!) during chilling
Fermentation
- Primary: bucket, 7 days, 68°F, Temperature range 68 - 70 F
- Secondary: keg, 14 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 20-Jun-2009
Properties
Starting Gravity: 1.080 | Final Gravity: 1.020 |
Original Extract: 19.3°plato | Apparent Extract: 5.1°plato |
Real Extract: 7.84°plato | |
Alcohol: 7.9% by volume | (6.2% by weight) |
Apparent Attenuation: 73.7% | Mash Efficiency: 76% |
Bitterness: 97 IBU | Color: 11 SRM |
BU:SG: 1.21 | BV: 2.54 |
Tasting Notes
- Tasted great, nicely balanced strong beer. Unfortunately, my beer line leaked and I lost the whole batch.
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