- Named after a one-eyed squirrel we had in our yard this fall.
25-Oct-2008
Recipe (for 5 gallons final volume)
8 | pounds | (85%) | Crisp Maris Otter Pale Malt |
1 | pound | (10%) | Briess Caramel Malt 60L |
8 | ounces | (5%) | Briess Special Roast |
1 | ounce | Sterling whole hops, 7% AA (first wort hop) | |
2 | ounces | Cascade whole hops, 7.4% AA (60 minutes) | |
1 | ounce | Kent Goldings whole hops, 4.2% AA (1 minute) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 64°F
- Starter: Pitched directly from vial.
- Aeration: Drill aerator for three 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
- 14.25 quarts mash water treated with:
- 2 teaspoons Gypsum. Adds 383 ppm sulfate, 159 ppm calcium; lowers mash pH.
Mash
- 14.25 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), Started at 159 F, cooled to 154 F.
Sparge
- 22.5 quarts water @ 178°F, drain
- Initially got a stuck sparge, second run went smoothly.
Boil
- Boiled 8 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 14 days, 66°F
- Secondary: keg, 14 days, 56°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 2 weeks
- Ready to drink on 23-Nov-2008
Properties
Starting Gravity: 1.056 | Final Gravity: 1.018 |
Original Extract: 13.8°plato | Apparent Extract: 4.6°plato |
Real Extract: 6.34°plato | |
Alcohol: 5.0% by volume | (3.9% by weight) |
Apparent Attenuation: 66.8% | Mash Efficiency: 82% |
Bitterness: 57 IBU | Color: 12 SRM |
BU:SG: 1.02 | BV: 1.84 |
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