full list
narrow list
prev next
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.

Other Brewing pages:

List of recipes Equipment Books Brewery Research