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