- A dark mild session beer. Named for our dog Nika who enjoys bounding through the boreal forest on hikes and logging trips.
8-Apr-2006
Recipe (for 5 gallons final volume)
5 | pounds | (72%) | Crisp Maris Otter Pale Malt |
1 | pound | (14%) | Briess Caramel Malt 60L |
10 | ounces | (9%) | Flaked Maize |
6 | ounces | (5%) | Chocolate Malt |
12 | ounces | Corn Sugar | |
1.0 | ounce | U.S. Goldings whole hops, 5.0% AA (first wort hop) | |
0.75 | ounces | U.S. Goldings whole hops, 5.0% AA (60 minutes) | |
- White Labs WLP022 Essex Ale Yeast, pitched at 66°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
- 35.5 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
- 10.5 quarts mash water treated with:
- 0.7 ml 88% Lactic Acid.
Mash
- 10.5 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 120 minutes), 147 F at the end of the mash
Sparge
- 25 quarts water @ 175°F, drain
- Stuck mash, resolved with 1/2 pound barley hulls
Boil
- Boiled 7.5 gallons for 75 minutes to yield 5.5 gallons wort
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: keg, 7 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 3-Jun-2006
Properties
Starting Gravity: 1.040 | Final Gravity: 1.012 |
Original Extract: 10.0°plato | Apparent Extract: 3.07°plato |
Real Extract: 4.37°plato | |
Alcohol: 3.7% by volume | (2.9% by weight) |
Apparent Attenuation: 60.7% | Mash Efficiency: 72% |
Bitterness: 21 IBU | Color: 18 SRM |
BU:SG: 0.52 | BV: 0.99 |
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