- Named after our dog Lennier.
23-Jan-2016 – 24-Jan-2016
Recipe (for 5 gallons final volume)
6 | pounds | (37%) | Maris Otter Pale Malt (conditioned, gap 0.9 mm) |
5 | pounds | (31%) | Dark Munich Malt |
3 | pounds | (18%) | Vienna Malt |
1 | pound | (6%) | Brown Malt (Pale Malt, baked 45 minutes @ 225°F, 30 minutes @ 300°F, 20 minutes @ 350°F) |
1 | pound | (6%) | Crystal 60L |
4 | ounces | (2%) | Chocolate Malt |
1 | ounce | (1%) | Black Barley Malt |
1 | ounce | U.S. Goldings pellet hops, 5.2% AA (first wort hop) | |
¾ | ounces | German Herkules pellet hops, 15.7% AA (60 minutes) | |
15 | drops | Five Star Defoamer 105 (90 minutes) | |
- Safale S-04 dry yeast, pitched at 65°F
- Starter: 1 quart rinsed yeast from previous recipe (Kentucky Common)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 40½ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
Mash
- 19½ quarts water @ 162°F, grist ratio of 1.2 quarts:pound @ 152°F (Held 90 minutes), strike water @ 172°F addd to tun → 165°F + grain = 152°F. 149°F at the end of the mash.
Sparge
- 9½ quarts water @ 210°F, drain
- 11½ quarts water @ 168°F, drain
- Vorlauf 6 q wort after each addition.
Boil
- Boiled 8 gallons for 90 minutes to yield 5 1/8 gallons wort
- Wort prepared Saturday morning, boiled the next day. First wort hops remained in the wort overnight. Pre-boil gravity 1.051.
- −15°F during boil.
Fermentation
- Primary: bucket, 7 days, 64°F, vigorous fermentation six hours after pitching, temperature range 62–68°F
- Secondary: keg, 7 days, 68°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 8 weeks
- Ready to drink on 20-Mar-2016
Properties
Starting Gravity: 1.077 | Final Gravity: 1.017 |
Original Extract: 18.7°plato | Apparent Extract: 4.3°plato |
Real Extract: 7.07°plato | |
Alcohol: 7.9% by volume | (6.2% by weight) |
Apparent Attenuation: 76.7% | Mash Efficiency: 68% |
Bitterness: 41 IBU | Color: 28 SRM |
BU:SG: 0.53 | BV: 1.19 |
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