- We had to close Miller Hill for the second year in a row and this beer spent a month in the primary fermentor while we waited for the road to dry up.
23-April-2016
Recipe (for 5 gallons final volume)
7 | pounds | (54%) | Briess 6-Row Malt (gap 0.7 mm) |
3 | pounds | (23%) | American Munich 10L |
2 | pounds | (15%) | Wheat Malt |
1 | pound | (8%) | Flaked Maize |
1 | ounce | Tettnanger pellet hops, 3.9% AA (first wort hop) | |
½ | ounce | Chinook pellet hops, 13% AA (60 minutes) | |
1 | ounce | Hallertauer pellet hops, 3.2% AA (1 minute) | |
10 | drops | Five Star Defoamer 105 (90 minutes) | |
- Danstar Belle Saison, pitched at 63°F
- Starter: Started 60 minutes ahead in ¼ cup of 80°F water.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 38¾ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
- 19½ quarts mash water treated with:
- 7 grams Gypsum.
- 3 ml 88% lactic acid.
- 19¼ quarts sparge water treated with:
- 3 ml 88% lactic acid.
Mash
- 19½ quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes), Temperature range 151—148°F.
Sparge
- 8½ quarts water @ 210°F, drain
- 10¾ quarts water @ 168°F, drain
Boil
- Boiled 8 gallons for 90 minutes to yield 5½ gallons wort
Fermentation
- Primary: bucket, 46 days, 63°F, Temperature peaked at 68°F.
- Secondary: keg, 7 days, 66°F, 1.010 at transfer.
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2), fined with ½ t gelatin in ¼ cup water heated to 150°F
- Conditioned for 2 weeks
- Ready to drink on 29-May-2016
Properties
Starting Gravity: 1.067 | Final Gravity: 1.003 |
Original Extract: 16.4°plato | Apparent Extract: 0.8°plato |
Real Extract: 3.78°plato | |
Alcohol: 8.4% by volume | (6.7% by weight) |
Apparent Attenuation: 95.3% | Mash Efficiency: 73% |
Bitterness: 20 IBU | Color: 7 SRM |
BU:SG: 0.30 | BV: 1.08 |
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