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#78:  Barking Buddy Blizzard Bitter (Best Bitter)
  • Named after our dog Buddy, who we like to call "Mr. Buddy." I made this a couple years ago and it was a fantastic beer. Nicely balanced with a lot of both malt and hop flavors. As I brewed it this year, we're in the middle of getting three to six inches of snow, so I added blizzard to the title.
Chris Swingley 
9-Apr-2008 -- 10-Apr-2008

Recipe (for 5 gallons final volume)
9 pounds (100%) Crisp Maris Otter Pale Malt

0.25 ounce   Columbus whole hops, 12.6% AA (first wort hop)
0.25 ounce   Northern Brewer whole hops, 8.3% AA (first wort hop)
1.25 ounces   Northern Brewer whole hops, 8.3% AA (60 minutes)
1 ounce   Willamette whole hops, 4.3% AA (1 minute)

  • Wyeast Labs 1028 London Ale Yeast, pitched at 66°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 36.5 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 13.5 quarts mash water treated with:
    • 1 teaspoon Gypsum. Adds 80 ppm Calcium, 192 ppm Sulfate
    • 1.3 ml 88% Lactic Acid.

Mash
  • 13.5 quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 150°F (Held 235 minutes), Temperature range 155 F -- 146 F.

Sparge
  • 23 quarts water @ 181°F, drain

Boil
  • Boiled 8.0 gallons for 120 minutes to yield 5.5 gallons wort
  • Wort prepared on Wednesday, boiled the next day (first wort hops remained in the wort overnight)

Fermentation
  • Primary: bucket, 7 days, 66°F
  • 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 22-May-2008

Properties
Starting Gravity: 1.051 Final Gravity: 1.012
Original Extract: 12.6°plato Apparent Extract: 3.07°plato
Real Extract: 4.87°plato
Alcohol: 5.1% by volume (4.0% by weight)
Apparent Attenuation: 75.7% Mash Efficiency: 85%
Bitterness: 42 IBU Color: 5 SRM
BU:SG: 0.82 BV: 1.77

Other Brewing pages:

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