- Named for Koidern.
22-Mar-2008 -- 23-Mar-2008
Recipe (for 5 gallons final volume)
9 | pounds | (77%) | Crisp Maris Otter Pale Malt |
1 | pound | (8%) | Breiss Carmel Malt (80L) |
1 | pound | (8%) | Breiss Carmel Malt (40L) |
8 | ounces | (4%) | Breiss Black Barley Malt |
4 | ounces | (2%) | Breiss Chocolate Malt |
1 | ounce | U.S. Fuggle whole hops, 4.6% AA (first wort hop) | |
1 | ounce | U.S. Willamette whole hops, 4.3% AA (90 minutes) | |
1 | ounce | U.S. Fuggle whole hops, 4.6% AA (5 minutes) | |
1 | ounce | U.S. Willamette whole hops, 4.3% AA (5 minutes) | |
- Wyeast 1056 American Ale, pitched at 68°F
- Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 37 quarts water treated with:
- 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
Mash
- 17.75 quarts water @ 165°F, grist ratio of 1.5 quarts:pound @ 154°F (Held 3.5 hours), Temperature range 157 F -- 151 F.
Sparge
- 6 quarts water @ 210°F, drain
- 14 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 105 minutes to yield 4.7 gallons wort
- Wort prepared Saturday afternoon, boiled the next day (first wort hops remained in the wort overnight)
Fermentation
- Primary: bucket, 7 days, 66°F, Half a gallon of warm water added to bring up fermentation volume to 5 gallons, temperature to 68 F, Temperature range 64 - 68 F
- Secondary: keg, 14 days, 60°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 10-May-2008
Properties
Starting Gravity: 1.066 | Final Gravity: 1.018 |
Original Extract: 16.1°plato | Apparent Extract: 4.6°plato |
Real Extract: 6.80°plato | |
Alcohol: 6.3% by volume | (4.9% by weight) |
Apparent Attenuation: 71.6% | Mash Efficiency: 81% |
Bitterness: 30 IBU | Color: 26 SRM |
BU:SG: 0.45 | BV: 0.90 |
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