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#52:  Devil Dog (India Pale Ale)
  • Based on Denny Conn's Rye-PA, but simplified somewhat. Named for our newest dog, Kiva, who I like to call devil dog because of her dark fur and bright blue eyes.
Chris Swingley 
11-Dec-2005

Recipe (for 5 gallons final volume)
12 pounds (76%) Crisp Maris Otter Pale Malt
3 pounds (19%) Breiss Rye Malt
8 ounces (3%) Briess Extra Special Malt
4 ounces (2%) American Crystal 60L

1 ounce   Northern Brewer whole hops, 7.0% AA (first wort hop)
2 ounces   Chinook whole hops, 12.1% AA (60 minutes)
1 ounce   U.S. Goldings whole hops, 5.0% AA (2 minutes)
1 ounce   U.S. Goldings whole hops, 5.0% AA (dry hopped in keg)

0.25 teaspoon   Irish Moss (15 minutes)

  • White Labs WLP007 Dry English Ale Yeast, pitched at 61°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
  • 40.25 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
  • 24 quarts mash water treated with:
    • 2 teaspoons Gypsum. adds 91 ppm Calcium ion, 220 ppm Sulfite

Mash
  • 24 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes)

Sparge
  • 9 quarts water @ 210°F, drain
  • 7.25 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 63 - 70 F
  • Secondary: keg, 14 days, 65°F, Gravity 1.020 at transfer

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 25-Feb-2006

Properties
Starting Gravity: 1.073 Final Gravity: 1.017
Original Extract: 17.7°plato Apparent Extract: 4.3°plato
Real Extract: 6.87°plato
Alcohol: 7.4% by volume (5.8% by weight)
Apparent Attenuation: 75.6% Mash Efficiency: 70%
Bitterness: 73 IBU Color: 14 SRM
BU:SG: 1.00 BV: 2.18

Tasting Notes

    Other Brewing pages:

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