- A mild session beer. Named for our dog Nika who enjoyed bounding through the boreal forest on hikes and logging trips. She would have been sixteen yesterday.
29-Sep-2012
Recipe (for 5 gallons final volume)
5 | pounds | (77%) | Crisp Maris Otter Pale Malt |
1 | ounces | (1%) | Chocolate Malt |
7 | ounces | (7%) | Rye meal (see notes below) |
1 | pound | Cane Sugar | |
1 | ounce | U.S. Fuggles whole hops, 5.0% AA (90 minutes) | |
- White Labs WLP007 Dry English Ale Yeast, pitched at 66°F
- Starter: 1 quart starter (vial -> 1 quarts), occasionally stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 30 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 8 quarts mash water treated with:
- 2 ml 88% Lactic Acid.
- 1 tablespoon 5.2 pH Stabilizer.
Mash
- Rye meal: Mixed with 1/4 pound 2-row, 1 1/2 quarts 160°F water, held at 148°F for 15 minutes. Heated to boiling, allowed to simmer for 30 minutes, added to main mash water in mashing step 2.
- 8 quarts water @ 160°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 120 minutes), 146 F at the end of the mash
Sparge
- 22 quarts water @ 175°F, drain
Boil
- Boiled 7 gallons for 90 minutes to yield 5.5 gallons wort
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 4 weeks
- Ready to drink on 27-Oct-2012
Properties
Starting Gravity: 1.040 | Final Gravity: 1.009 |
Original Extract: 10.0°plato | Apparent Extract: 2.31°plato |
Real Extract: 3.75°plato | |
Alcohol: 4.0% by volume | (3.2% by weight) |
Apparent Attenuation: 76.9% | Mash Efficiency: 77% |
Bitterness: 19 IBU | Color: 6 SRM |
BU:SG: 0.47 | BV: 1.04 |
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