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PDF version #69:  Pull Pull Pull, Run Run Run (3XPR) (Strong Ale)

• A strong ale, named for our sled dogs who love to race.

Chris Swingley 
10-Feb-2007 -- 11-Feb-2007

Recipe (for 5 gallons final volume)

13.25	pounds	(90%)	Crisp Maris Otter Pale Malt
1.0	pound	(7%)	Great Western 2-Row Malt
8.0	ounces	(3%)	Breiss Carmel Malt (40L)
2	ounces		Northern Brewer whole hops, 7.8% AA (first wort hop)
2	ounces		Simcoe whole hops, 13.0% AA (60 minutes)
2	ounces		U.S. Fuggle whole hops, 4.5% AA (1 minutes)

• Wyeast 1056 American Ale, pitched at 64°F
• Starter: Wort pitched onto yeast cake from previous recipe (Piper's)
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 39.5 quarts  water treated with:
• • 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
• 22 quarts mash water treated with:
• • 2 teaspoons Gypsum. adds 90 ppm Calcium ion, 216 ppm Sulfite
  • 1 ml 88% Lactic Acid.

Mash

• 22 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes), 156 F - 150 F

Sparge

• 8.5 quarts water @ 210°F, drain
• 9 quarts water @ 168°F, drain

Boil

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

Fermentation

• Primary: bucket, 7 days, 66°F
• Secondary: keg, 14 days, 65°F

Packaging

• Kegged at 8 psi, 50°F (1.8 volumes CO₂)
• Conditioned for 8 weeks
• Ready to drink on 28-Apr-2007

Properties

Starting Gravity: 1.065	Final Gravity: 1.020
Original Extract: 16.4°plato	Apparent Extract: 5.1°plato
	Real Extract: 7.26°plato
Alcohol: 6.2% by volume	(4.8% by weight)
Apparent Attenuation: 69.0%	Mash Efficiency: 68%
Bitterness: 92 IBU	Color: 8 SRM
BU:SG: 1.42	BV: 2.60

Tasting Notes