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#82:  Devil Dog (India Pale Ale)
  • Named for our dog, Kiva, who I like to call devil dog because of her dark fur, bright blue eyes and mischievous personality.
Chris Swingley 
11-Apr-2009

Recipe (for 5 gallons final volume)
9.5 pounds (59%) Crisp Maris Otter Pale Malt
3 pounds (18%) Briess 6-Row Malt
3 pounds (18%) Breiss Rye Malt
8 ounces (3%) Breiss Crystal 80L
4 ounces (1%) Briess Extra Special Malt

1 ounce   U.S. Sterling whole hops, 7% AA (first wort hop)
3 ounces   2007 harvest Simcoe whole hops, 12.8% AA (60 minutes)
1.5 ounces   2007 harvest Willamette whole hops, 4.3% AA (2 minutes)
0.5 ounces   Kent Goldings whole hops, 4.2% AA (2 minutes)

  • Wyeast 1332 Northwest Ale, pitched at 68°F
  • Starter: Pitched onto yeast cake from previous recipe (Piper's Irish Red Ale)
  • Aeration: Drill aerator for two 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:
    • 4.5 ml 88% Lactic Acid.

Mash
  • 24 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 152°F (Held 90 minutes)

Sparge
  • 9.5 quarts water @ 210°F, drain
  • 6.75 quarts water @ 168°F, drain

Boil
  • Boiled 8.5 gallons for 120 minutes to yield 5.5 gallons wort
  • Lost around two gallons (!) during chilling

Fermentation
  • Primary: bucket, 7 days, 68°F, Temperature range 68 - 70 F
  • Secondary: keg, 14 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 20-Jun-2009

Properties
Starting Gravity: 1.080 Final Gravity: 1.020
Original Extract: 19.3°plato Apparent Extract: 5.1°plato
Real Extract: 7.84°plato
Alcohol: 7.9% by volume (6.2% by weight)
Apparent Attenuation: 73.7% Mash Efficiency: 76%
Bitterness: 97 IBU Color: 11 SRM
BU:SG: 1.21 BV: 2.54

Tasting Notes
  • Tasted great, nicely balanced strong beer. Unfortunately, my beer line leaked and I lost the whole batch.

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