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PDF version #42:  Breakup Ale (California Common)

Chris Swingley 
9-Apr-2005

Recipe (for 5 gallons final volume)

9.25	pounds	(90%)	Crisp Maris Otter Pale Malt
1.0	pound	(10%)	Crystal Malt, 60L
1.0	ounce		Willamette whole hops, 4.5% AA (first wort hop)
1.25	ounces		Northern Brewer whole hops, 7.5% AA (60 minutes)
1.0	ounce		Willamette whole hops, 4.5% AA (1 minute)
1.0	ounce		Cascade whole hops, 4.5% AA (dry hopped in keg)
0.25	teaspoon		Irish Moss (5 minutes)

• White Labs WLP810, San Francisco Lager, pitched at 64°F
• Starter: 2 quart starter (vial -> 2 quarts), continuously stirred, cooled, decanted, warmed
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 37.25 quarts  water treated with:
• •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
• 15.25 quarts mash water treated with:
• • 1.25 teaspoons Gypsum. Adds 88 ppm Calcium, 212 ppm Sulfate

Mash

• 15.25 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 55 minutes)

Sparge

• 6.5 quarts water @ 210°F, drain
• 15.5 quarts water @ 168°F, drain

Boil

• Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation

• Primary: glass, 7 days, 62°F, Temperature range 58 - 63 F.
• Secondary: glass, 10 days, 60°F, 1.018 at transfer, tastes great.

Packaging

• Kegged with 79 grams dextrose
• Conditioned for 4 weeks
• Ready to drink on 21-May-2005

Properties

Starting Gravity: 1.053	Final Gravity: 1.017
Original Extract: 13.1°plato	Apparent Extract: 4.3°plato
	Real Extract: 5.96°plato
Alcohol: 4.7% by volume	(3.7% by weight)
Apparent Attenuation: 67.0%	Mash Efficiency: 77%
Bitterness: 38 IBU	Color: 10 SRM
BU:SG: 0.72	BV: 1.31

Tasting Notes

• 27-Aug-2005 (18 weeks) -- Good beer, not great. Hop flavors are a bit harsh and not very crisp.