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#88:  Epoch Ice Storm Old Ale (Old Ale)
  • We had a historical rain event this November where almost an inch of rain fell in the Fairbanks area. The only other time so much rain fell during a Fairbanks winter was 1937. As such, this beer is named after that event.
Chris Swingley 
26-Nov-2010

Recipe (for 5 gallons final volume)
6 pounds (38%) Gambrinus Organic Pale Malt (gap 0.9 mm, wetted, double-ground)
6 pounds (38%) Crisp Maris Otter Pale Malt
1 pound (6%) Breiss Rye Malt
1 pound (6%) Briess Vienna Malt
1 pound (6%) Breiss Carmel Malt (40L)
8 ounces (3%) Breiss Carmel Malt (60L)
2 ounces (1%) Breiss Chocolate Malt

1.5 ounces   Palisades whole hops, 8.1% AA (first wort hop)
1.5 ounces   Palisades whole hops, 8.1% AA (60 minutes)
1.5 ounces   U.S. Fuggle whole hops, 4.1% AA (5 minutes)

  • Wyeast 1764 Rogue Pacman Yeast, pitched at 64°F
  • Starter: Pitched onto yeast cake from previous recipe (Piper’s)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 40 quarts  water treated with:
    •  1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
  • 20 quarts mash water treated with:
    • 2 ml 88% Lactic Acid.
    • 1 tablespoon 5.2 pH Stabilizer.

Mash
  • 20 quarts water @ 165°F, grist ratio of 1.25 quarts:pound @ 154°F (Held 90 minutes), Temperature range: 154 - 152 F.

Sparge
  • 8.5 quarts water @ 210°F, drain
  • 11.5 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 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 4-Feb-2010

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: 79%
Bitterness: 66 IBU Color: 16 SRM
BU:SG: 0.82 BV: 1.73

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