9-Apr-2005
Recipe (for 5 gallons final volume)
9.25 | pounds | (90%) | Crisp Maris Otter Pale Malt |
1.0 | pound | (10%) | Crystal Malt, 60L |
1.0 | ounce | Willamette whole hops, 4.5% AA (first wort hop) | |
1.25 | ounces | Northern Brewer whole hops, 7.5% AA (60 minutes) | |
1.0 | ounce | Willamette whole hops, 4.5% AA (1 minute) | |
1.0 | ounce | Cascade whole hops, 4.5% AA (dry hopped in keg) | |
0.25 | teaspoon | Irish Moss (5 minutes) | |
- White Labs WLP810, San Francisco Lager, pitched at 64°F
- Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 37.25 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 15.25 quarts mash water treated with:
- 1.25 teaspoons Gypsum. Adds 88 ppm Calcium, 212 ppm Sulfate
Mash
- 15.25 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 55 minutes)
Sparge
- 6.5 quarts water @ 210°F, drain
- 15.5 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 7 days, 62°F, Temperature range 58 - 63 F.
- Secondary: glass, 10 days, 60°F, 1.018 at transfer, tastes great.
Packaging
- Kegged with 79 grams dextrose
- Conditioned for 4 weeks
- Ready to drink on 21-May-2005
Properties
Starting Gravity: 1.053 | Final Gravity: 1.017 |
Original Extract: 13.1°plato | Apparent Extract: 4.3°plato |
Real Extract: 5.96°plato | |
Alcohol: 4.7% by volume | (3.7% by weight) |
Apparent Attenuation: 67.0% | Mash Efficiency: 77% |
Bitterness: 38 IBU | Color: 10 SRM |
BU:SG: 0.72 | BV: 1.31 |
Tasting Notes
- 27-Aug-2005 (18 weeks) -- Good beer, not great. Hop flavors are a bit harsh and not very crisp.
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