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#69:  Pull Pull Pull, Run Run Run (3XPR) (Strong Ale)
  • A strong ale, named for our sled dogs who love to race.
Chris Swingley 
10-Feb-2007 -- 11-Feb-2007

Recipe (for 5 gallons final volume)
13.25 pounds (90%) Crisp Maris Otter Pale Malt
1.0 pound (7%) Great Western 2-Row Malt
8.0 ounces (3%) Breiss Carmel Malt (40L)

2 ounces   Northern Brewer whole hops, 7.8% AA (first wort hop)
2 ounces   Simcoe whole hops, 13.0% AA (60 minutes)
2 ounces   U.S. Fuggle whole hops, 4.5% AA (1 minutes)

  • Wyeast 1056 American Ale, pitched at 64°F
  • Starter: Wort pitched onto yeast cake from previous recipe (Piper's)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 39.5 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
  • 22 quarts mash water treated with:
    • 2 teaspoons Gypsum. adds 90 ppm Calcium ion, 216 ppm Sulfite
    • 1 ml 88% Lactic Acid.

Mash
  • 22 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes), 156 F - 150 F

Sparge
  • 8.5 quarts water @ 210°F, drain
  • 9 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
  • Secondary: keg, 14 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 28-Apr-2007

Properties
Starting Gravity: 1.065 Final Gravity: 1.020
Original Extract: 16.4°plato Apparent Extract: 5.1°plato
Real Extract: 7.26°plato
Alcohol: 6.2% by volume (4.8% by weight)
Apparent Attenuation: 69.0% Mash Efficiency: 68%
Bitterness: 92 IBU Color: 8 SRM
BU:SG: 1.42 BV: 2.60

Tasting Notes

    Other Brewing pages:

    List of recipes Equipment Books Brewery Research