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#51:  Barking Buddy (Best Bitter)
  • Named after our dog Buddy.
Chris Swingley 
19-Nov-2005

Recipe (for 5 gallons final volume)
9 pounds (100%) Crisp Maris Otter Pale Malt

1.0 ounce   U.S. Goldings whole hops, 5.0% AA (first wort hop)
1.5 ounces   U.S. Goldings whole hops, 5.0% AA (60 minutes)
1.0 ounce   U.S. Goldings whole hops, 5.0% AA (1 minute)

0.25 teaspoon   Irish Moss (15 minutes)

  • Wyeast 1056 American Ale, pitched at 65°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for three minutes after pitching

Water
  • Fairbanks city water
  • 36.5 quarts  water treated with:
    •  1 Campden tablet.
  • 13.5 quarts mash water treated with:
    • 1 teaspoon Gypsum. Adds 80 ppm Calcium, 192 ppm Sulfate
    • 1.3 ml 88% Lactic Acid.

Mash
  • 13.5 quarts water @ 157°F, grist ratio of 1.5 quarts:pound @ 148°F (Held 90 minutes)

Sparge
  • 23 quarts water @ 181°F, drain

Boil
  • Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F, temperature from 64 - 66 degrees, 1.010 at transfer to secondary
  • Secondary: keg, 7 days, 65°F

Packaging
  • Kegged at 8 psi, 46°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 31-Dec-2005

Properties
Starting Gravity: 1.044 Final Gravity: 1.010
Original Extract: 11.0°plato Apparent Extract: 2.56°plato
Real Extract: 4.14°plato
Alcohol: 4.4% by volume (3.5% by weight)
Apparent Attenuation: 76.6% Mash Efficiency: 73%
Bitterness: 33 IBU Color: 5 SRM
BU:SG: 0.75 BV: 1.63

Tasting Notes

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