- Named for our first sled dog, Duesenberg. Duesenberg's littermates are all named after luxury cars, with Duesenberg being the coolest and most obscure. Duesenberg was a U.S. luxury automobile manufacturer from 1913 to 1937.
29-Oct-2005
Recipe (for 5 gallons final volume)
11 | pounds | (90%) | Crisp Maris Otter Pale Malt |
12 | ounces | (6%) | Briess Special Roast |
8 | ounces | (4%) | Briess Munich Malt 10L |
1.0 | ounce | U.S. Hallertauer whole hops, 4.3% AA (first wort hop) | |
0.75 | ounce | Chinook pellet hops, 12.2% AA (60 minutes) | |
1.0 | ounce | Cascade whole hops, 4.5% AA (10 minutes) | |
2 | ounces | White Spruce new growth, lightly crushed (10 minutes) | |
4 | grams | Grains of Paradise, ground (10 minutes) | |
- White Labs WLP017 Whitbread Ale Yeast, pitched at 70°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
- 38.25 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 18.25 quarts mash water treated with:
- 1.5 teaspoons Gypsum. Adds 88 ppm Calcium, 212 ppm Sulfate
Mash
- 18.25 quarts water @ 166°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 60 minutes), 151 F at the end of the mash.
Sparge
- 5.5 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, 7 days, 66°F, Temperature range 70 - 66 F., 1.023 at transfer to secondary
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 6 weeks
- Ready to drink on 24-Dec-2005
Properties
Starting Gravity: 1.059 | Final Gravity: 1.024 |
Original Extract: 14.5°plato | Apparent Extract: 6.07°plato |
Real Extract: 7.67°plato | |
Alcohol: 4.6% by volume | (3.6% by weight) |
Apparent Attenuation: 58.2% | Mash Efficiency: 71% |
Bitterness: 35 IBU | Color: 10 SRM |
BU:SG: 0.59 | BV: 0.94 |
Tasting Notes
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