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#65:  Snow Dog (Ordinary Bitter)
  • I originally intended to brew a dark mild, but changed it to a bitter at the last minute. We'll see how it comes out.
Chris Swingley 
4-Nov-2006

Recipe (for 5 gallons final volume)
6 pounds (70%) Crisp Maris Otter Pale Malt
1 pound (12%) Briess Munich Malt (10L)
1 pound (11%) Briess Vienna Malt
8 ounces (6%) Breiss Carmel Malt (60L)
2 ounces (1%) Breiss Black Barley Malt

1 ounce   Magnum whole hops, 11.4% AA (first wort hop)
0.5 ounces   Magnum whole hops, 11.4% AA (60 minutes)
1 ounce   Willamette whole hops, 4.4% AA (5 minutes)

  • Wyeast Rogue Pacman Ale Yeast, pitched at 64°F
  • Starter: 3.5 quarts 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 quarts mash water treated with:
    • 1 teaspoon Gypsum. Adds 80 ppm Calcium, 192 ppm Sulfate

Mash
  • 13 quarts water @ 159°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 120 minutes), Initial temp 149 F, 1 quart drawn off and boiled, 151 F start, 142 F end.

Sparge
  • 23 quarts water @ 180°F, drain
  • Water was actually closer to boiling and grist temperature was 180 F.

Boil
  • Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F, temperature from 61 - 66 degrees, 1.009 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 16-Dec-2006

Properties
Starting Gravity: 1.037 Final Gravity: 1.008
Original Extract: 9.3°plato Apparent Extract: 2.05°plato
Real Extract: 3.40°plato
Alcohol: 3.8% by volume (3.0% by weight)
Apparent Attenuation: 77.9% Mash Efficiency: 66%
Bitterness: 39 IBU Color: 13 SRM
BU:SG: 1.05 BV: 2.35

Tasting Notes

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