- Named after our dog Buddy, who we like to call "Mr. Buddy". I made this back in November and it was a fantastic beer. Nicely balanced with a lot of both malt and hop flavors. Surprisingly complex for a beer with only one kind of grain and a single hop variety. This time around I'm using Wyeast's British Ale (1098).
1-Jul-2006
Recipe (for 5 gallons final volume)
9 | pounds | (100%) | Crisp Maris Otter Pale Malt |
0.25 | ounce | Chinook whole hops, 12.1% AA (first wort hop) | |
0.25 | ounce | U.S. Goldings whole hops, 5.0% AA (first wort hop) | |
1.5 | ounces | U.S. Goldings whole hops, 5.0% AA (60 minutes) | |
1.0 | ounce | U.S. Goldings whole hops, 5.0% AA (1 minute) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- Wyeast 1098 British Ale, pitched at 66°F
- Starter: 3.5 quart 1.036 starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36.5 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). 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 @ 148°F (Held 90 minutes)
Sparge
- 23 quarts water @ 181°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F, temperature from 66 - 70 degrees, 1.008 at transfer to secondary
- 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 12-Aug-2006
Properties
Starting Gravity: 1.042 | Final Gravity: 1.010 |
Original Extract: 10.5°plato | Apparent Extract: 2.56°plato |
Real Extract: 4.05°plato | |
Alcohol: 4.2% by volume | (3.3% by weight) |
Apparent Attenuation: 75.6% | Mash Efficiency: 70% |
Bitterness: 33 IBU | Color: 5 SRM |
BU:SG: 0.79 | BV: 1.67 |
Tasting Notes
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