- A dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.
30-Apr-2005
Recipe (for 5 gallons final volume)
4.5 | pounds | (49%) | Crisp Maris Otter Pale Malt |
2.0 | pounds | (22%) | Briess Victory Malt |
1.5 | pounds | (16%) | Briess Munich Malt 10L |
8.0 | ounces | (5%) | Briess Caramel Malt 60L |
4.0 | ounces | (3%) | Briess Special Roast |
4.0 | ounces | (3%) | Briess Extra Special Malt |
3.0 | ounces | (2%) | Chocolate Malt |
1.0 | ounce | U.S. Willamette whole hops, 4.5% AA (first wort hop) | |
1.0 | ounce | U.S. Wilammette whole hops, 4.5% AA (75 minutes) | |
0.25 | teaspoon | Irish Moss (15 minutes) | |
- White Labs WLP022 Essex Ale Yeast, pitched at 68°F
- Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water and 13 quarts unprocessed birch sap (1.006)
- 36.75 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
Mash
- 13.75 quarts water @ 162°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 130 minutes), 147 F at the end of the mash
Sparge
- 7 quarts water @ 204°F, drain
- 16 quarts water @ 168°F, drain
Boil
- Boiled 8 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 8 days, 68°F, 1.018 at transfer to secondary
- Secondary: glass, 7 days, 66°F
Packaging
- Kegged with 86 grams dextrose
- Conditioned for 4 weeks
- Ready to drink on 11-Jun-2005
Properties
Starting Gravity: 1.046 | Final Gravity: 1.016 |
Original Extract: 11.4°plato | Apparent Extract: 4.08°plato |
Real Extract: 5.46°plato | |
Alcohol: 3.9% by volume | (3.1% by weight) |
Apparent Attenuation: 64.4% | Mash Efficiency: 80% |
Bitterness: 26 IBU | Color: 19 SRM |
BU:SG: 0.57 | BV: 0.98 |
Tasting Notes
- 27-Aug-2005 (15 weeks) -- Great dark mild, filled with rich fruty flavors. Perhaps a bit too malty for a true session beer, but still very good.
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