- I should be doing a bunch of stuff around the house. Instead, I'm brewing beer.
15-Jul-2007
Recipe (for 5 gallons final volume)
8 | pounds | (89%) | Castle Pilsner Malt |
1 | pound | (11%) | Briess Special Roast |
1 | ounce | Willamette whole hops, 5.5% AA (first wort hop) | |
1 | ounce | Simcoe whole hops, 13.0% AA (60 minutes) | |
1 | ounce | Willamette whole hops, 5.5% AA (1 minute) | |
- Wyeast 1056 American Ale, pitched at 68°F
- Starter: Pitched directly from smack pack.
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 36.5 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
- 13.5 quarts mash water treated with:
- 2 teaspoons Gypsum. Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.
Mash
- 13.5 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes), Temperature range 153 F - 154 F.
Sparge
- 23 quarts water @ 180°F, drain
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 68°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 12-Aug-2007
Properties
Starting Gravity: 1.040 | Final Gravity: 1.010 |
Original Extract: 10.0°plato | Apparent Extract: 2.6°plato |
Real Extract: 3.98°plato | |
Alcohol: 3.9% by volume | (3.1% by weight) |
Apparent Attenuation: 74.4% | Mash Efficiency: 68% |
Bitterness: 55 IBU | Color: 8 SRM |
BU:SG: 1.37 | BV: 2.83 |
Tasting Notes
Other Brewing pages:
List of recipes | Equipment | Books | Brewery Research |