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#49:  Duesenberg Winter Ale (Winter Ale)
  • Named for our first sled dog, Duesenberg. Duesenberg's littermates are all named after luxury cars, with Duesenberg being the coolest and most obscure. Duesenberg was a U.S. luxury automobile manufacturer from 1913 to 1937.
Chris Swingley 
29-Oct-2005

Recipe (for 5 gallons final volume)
11 pounds (90%) Crisp Maris Otter Pale Malt
12 ounces (6%) Briess Special Roast
8 ounces (4%) Briess Munich Malt 10L

1.0 ounce   U.S. Hallertauer whole hops, 4.3% AA (first wort hop)
0.75 ounce   Chinook pellet hops, 12.2% AA (60 minutes)
1.0 ounce   Cascade whole hops, 4.5% AA (10 minutes)

2 ounces   White Spruce new growth, lightly crushed (10 minutes)
4 grams   Grains of Paradise, ground (10 minutes)

  • White Labs WLP017 Whitbread Ale Yeast, pitched at 70°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 38.25 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
  • 18.25 quarts mash water treated with:
    • 1.5 teaspoons Gypsum. Adds 88 ppm Calcium, 212 ppm Sulfate

Mash
  • 18.25 quarts water @ 166°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 60 minutes), 151 F at the end of the mash.

Sparge
  • 5.5 quarts water @ 205°F, drain
  • 14.5 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 70 - 66 F., 1.023 at transfer to secondary
  • Secondary: keg, 7 days, 66°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 6 weeks
  • Ready to drink on 24-Dec-2005

Properties
Starting Gravity: 1.059 Final Gravity: 1.024
Original Extract: 14.5°plato Apparent Extract: 6.07°plato
Real Extract: 7.67°plato
Alcohol: 4.6% by volume (3.6% by weight)
Apparent Attenuation: 58.2% Mash Efficiency: 71%
Bitterness: 35 IBU Color: 10 SRM
BU:SG: 0.59 BV: 0.94

Tasting Notes

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