- Strongly hopped Northwest-style robust porter. Named for what our dog yard looks like now that we've gotten rain virtually every day in September.
1-Oct-2005
Recipe (for 5 gallons final volume)
9 | pounds | (80%) | Crisp Maris Otter Pale Malt |
1 | pound | (9%) | Briess Caramel Malt 60L |
13 | ounces | (7%) | Crisp Brown Malt |
6 | ounces | (3%) | Black Patent Malt |
2 | ounces | (1%) | Chocolate Malt |
1.0 | ounce | U.S. Goldings whole hops, 4.7% AA (first wort hop) | |
0.75 | ounce | Chinook pellet hops, 12.2% AA (60 minutes) | |
1.0 | ounce | U.S. Goldings whole hops, 4.7% AA (15 minutes) | |
- Wyeast 1021 Steinbart Ale Yeast, pitched at 66°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 38 quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation.
Mash
- 17 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), 149 F at the end of the mash.
Sparge
- 6.5 quarts water @ 205°F, drain
- 14.5 quarts water @ 168°F, drain
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 8 days, 66°F, Temperature range 70 - 66 F., 1.017 at transfer to secondary
- Secondary: keg, 14 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 26-Nov-2005
Properties
Starting Gravity: 1.054 | Final Gravity: 1.015 |
Original Extract: 13.3°plato | Apparent Extract: 3.82°plato |
Real Extract: 5.61°plato | |
Alcohol: 5.1% by volume | (4.0% by weight) |
Apparent Attenuation: 71.3% | Mash Efficiency: 74% |
Bitterness: 50 IBU | Color: 27 SRM |
BU:SG: 0.93 | BV: 1.83 |
Tasting Notes
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