- Named for our cat Alexi, who died in 2003.
29-October-2016
Recipe (for 5 gallons final volume)
6 | pounds | (37%) | Briess 6-Row Malt (gap 0.7 mm) |
6 | pounds | (37%) | Crisp Maris Otter Pale Malt |
1 | pounds | (6%) | Wheat Malt |
1 | pound | (6%) | Rye Malt |
1 | pound | (6%) | Crystal 40L |
1 | pound | (6%) | Crystal 80L |
1 | ounce | Golding pellet hops, 4.3% AA (first wort hop) | |
2 | ounce | Northern Brewer pellet hops, 7.3% AA (60 minutes) | |
1 | ounce | Golding pellet hops, 4.3% AA (1 minute) | |
10 | drops | Five Star Defoamer 105 (90 minutes) | |
- Safale US-05 dry yeast, pitched at 63°F
- Safale S-04 dry yeast, pitched at 63°F
- Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 40¼ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 19½ quarts mash water treated with:
- 7 grams Gypsum.
- 1 ml 88% lactic acid.
- 16¼ quarts sparge water treated with:
- 3 ml 88% lactic acid.
Mash
- 24 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 2½ hours), Strike water at 173°F, temperature range 153—148°F.
Sparge
- 10 quarts water @ 210°F, drain
- 6¼ quarts water @ 168°F, drain
Boil
- Boiled 8 gallons for 90 minutes to yield 5½ gallons wort
Fermentation
- Primary: bucket, 14 days, 63°F, Temperature peaked at 68°F.
- Secondary: keg, 7 days, 68°F, 1.018 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 10-Dec-2016
Properties
Starting Gravity: 1.075 | Final Gravity: 1.018 |
Original Extract: 18.2°plato | Apparent Extract: 4.6°plato |
Real Extract: 7.22°plato | |
Alcohol: 7.5% by volume | (5.8% by weight) |
Apparent Attenuation: 74.8% | Mash Efficiency: 71% |
Bitterness: 51 IBU | Color: 16 SRM |
BU:SG: 0.68 | BV: 1.45 |
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