- Named for our new dog Koidern.
28-May-2006
Recipe (for 5 gallons final volume)
11 | pounds | (83%) | Crisp Maris Otter Pale Malt |
1.5 | pounds | (11%) | Briess Caramel Malt 80L |
10 | ounces | (5%) | Chocolate Malt |
2 | ounces | (1%) | Black Patent Malt |
1.0 | ounce | U.S. Goldings whole hops, 5.0% AA (first wort hop) | |
1.0 | ounce | Chinook whole hops, 12.1% AA (60 minutes) | |
1 | ounce | Northern Brewer whole hops, 7.0% AA (30 minutes) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 66°F
- Starter: 3.5 quart starter (vial -> 3 quarts + 1 pint after stirring, cooling, decanting).
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 39 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
Mash
- 20 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 155°F (Held 90 minutes), 153 F at the end of the mash
Sparge
- 8.5 quarts water @ 210°F, drain
- 10.5 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
- Water heater burst, didn't start the boil until the next morning (29-May).
- Didn't boil as vigorously as usual, resulting in more than 5 gallons and a lower yield.
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 23-Jul-2006
Properties
Starting Gravity: 1.056 | Final Gravity: 1.020 |
Original Extract: 14.7°plato | Apparent Extract: 5.08°plato |
Real Extract: 6.91°plato | |
Alcohol: 5.3% by volume | (4.1% by weight) |
Apparent Attenuation: 65.6% | Mash Efficiency: 65% |
Bitterness: 50 IBU | Color: 29 SRM |
BU:SG: 0.89 | BV: 1.48 |
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