- Classic dry stout using my Solstice Stout recipe (but named for the big snowfall of 2007-2008).
20-jan-2008 / 21-jan-2008
Recipe (for 5 gallons final volume)
8.0 | pounds | (80%) | Crisp Maris Otter Pale Malt |
1.0 | pound | (10%) | Flaked Oats |
1.0 | pound | (10%) | Breiss Black Roasted Barley (Light version) |
1 | ounce | Simcoe whole hops, 13.2% AA (60 minutes) | |
- Wyeast 1056 American Ale, pitched at 60°F
- Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 36 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 2/3 teaspoon Gypsum. Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
- 1 2/3 teaspoons Baking soda. Adds 165 ppm carbonate ion, 65 ppm Sodium ion
Mash
- 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)
Sparge
- 22 quarts water @ 180°F, drain
Boil
- Boiled 7.5 gallons for 120 minutes to yield 4.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 65°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 1-Mar-2008
Properties
Starting Gravity: 1.050 | Final Gravity: 1.012 |
Original Extract: 12.4°plato | Apparent Extract: 3.1°plato |
Real Extract: 4.85°plato | |
Alcohol: 5.0% by volume | (3.9% by weight) |
Apparent Attenuation: 75.2% | Mash Efficiency: 64% |
Bitterness: 38 IBU | Color: 24 SRM |
BU:SG: 0.76 | BV: 1.60 |
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