- Named after Lennier, our hound-mix “puppy.”
6-Oct-2012
Recipe (for 5 gallons final volume)
14 | pounds | (99%) | Crisp Maris Otter Pale Malt |
2 | ounces | (1%) | Chocolate Malt |
17 | ounces | Cane Sugar (added due to poor mash yield) | |
1 | ounce | Willamette whole hops, 5% AA (first wort hop) | |
1.5 | ounces | Chinook whole hops, 13% AA (45 minutes) | |
1 | ounce | U.S. Fuggles whole hops, 5% AA (90 minutes) | |
- White Labs WLP007 Dry English Ale Yeast, pitched at 66°F
- Starter: Pitched onto yeast cake from previous recipe (Taiga Dog)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 37 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 21 quarts mash water treated with:
- 2 ml 88% Lactic Acid.
- 1 tablespoon 5.2 pH Stabilizer.
Mash
- 21 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), 145 F at the end of the mash
Sparge
- 11 quarts water @ 210°F, drain
- 7 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 15-Dec-2012
Properties
Starting Gravity: 1.073 | Final Gravity: 1.017 |
Original Extract: 17.7°plato | Apparent Extract: 4.33°plato |
Real Extract: 6.90°plato | |
Alcohol: 7.4% by volume | (5.8% by weight) |
Apparent Attenuation: 75.6% | Mash Efficiency: 62% |
Bitterness: 57 IBU | Color: 12 SRM |
BU:SG: 0.78 | BV: 1.69 |
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