- An old ale which will be racked onto the dregs of the Old Alexi that was originally brewed in 2004 and has been restocked several times over the years.
9-Sep-2012
Recipe (for 5 gallons final volume)
8 | pounds | (53%) | Crisp Maris Otter Pale Malt (gap 0.9 mm, wetted) |
5 | pounds | (33%) | Gambrinus Organic Pale Malt |
1 | pound | (7%) | Munich Malt |
8 | ounces | (3%) | Breiss Carmel Malt (80L) |
8 | ounces | (3%) | Flaked Barley |
1 | ounce | Chinook whole hops, 13% AA (first wort hop) | |
1 | ounce | Willamette whole hops, 5% AA (60 minutes) | |
1 | ounce | Willamette whole hops, 5% AA (15 minutes) | |
- Wyeast 1084 Irish Ale Yeast, pitched at 68°F
- Starter: Pitched onto yeast cake from previous recipe (Piper’s)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 40 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 20 quarts mash water treated with:
- 2 ml 88% Lactic Acid.
- 1 tablespoon 5.2 pH Stabilizer.
Mash
- 20 quarts water @ 164°F, grist ratio of 1.25 quarts:pound @ 150°F (Held 90 minutes), Temperature range: 150 - 148 F.
Sparge
- 8.5 quarts water @ 210°F, drain
- 11.5 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
- Gravity 1.047 at start of boil
Fermentation
- Primary: bucket, 7 days, 66°F, Temperature range 68 - 70 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 4-Feb-2010
Properties
Starting Gravity: 1.077 | Final Gravity: 1.020 |
Original Extract: 18.7°plato | Apparent Extract: 5.1°plato |
Real Extract: 7.72°plato | |
Alcohol: 7.5% by volume | (5.9% by weight) |
Apparent Attenuation: 72.7% | Mash Efficiency: 74% |
Bitterness: 42 IBU | Color: 20 SRM |
BU:SG: 0.55 | BV: 1.12 |
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