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#67:  Cat Barf (India Pale Ale)
Chris Swingley 
24-Dec-2006

Recipe (for 5 gallons final volume)
14 pounds (87%) Crisp Maris Otter Pale Malt
14 ounces (5%) Briess Flaked Maize
12 ounces (5%) Briess Flaked Wheat
8 ounces (3%) Breiss Carmel Malt (60L)

1 ounce   German Northern Brewer whole hops, 9.3% AA (first wort hop)
2 ounces   German Northern Brewer whole hops, 9.3% AA (75 minutes)
2 ounces   Yakima Goldings whole hops, 2.9% AA (1 minutes)

  • Wyeast 1056 American Ale, pitched at 64°F
  • Starter: Wort pitched onto yeast cake from previous recipe (Solstice Stout)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 40.25 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). removes chlorine ion and chloramine, reduces oxidation
  • 24 quarts mash water treated with:
    • 2 teaspoons Gypsum. adds 90 ppm Calcium ion, 216 ppm Sulfite
    • 1 ml 88% Lactic Acid.

Mash
  • 24 quarts water @ 159°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes), 154 F - 147 F

Sparge
  • 11.5 quarts water @ 210°F, drain
  • 5 quarts water @ 168°F, drain

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

Fermentation
  • Primary: bucket, 7 days, 66°F, Temperature range 63 - 66 F
  • Secondary: keg, 14 days, 65°F, Gravity 1.024 at transfer

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 8 weeks
  • Ready to drink on 7-Mar-2007

Properties
Starting Gravity: 1.074 Final Gravity: 1.022
Original Extract: 18.0°plato Apparent Extract: 5.6°plato
Real Extract: 7.98°plato
Alcohol: 6.9% by volume (5.3% by weight)
Apparent Attenuation: 69.0% Mash Efficiency: 68%
Bitterness: 60 IBU Color: 10 SRM
BU:SG: 0.81 BV: 1.54

Tasting Notes

    Other Brewing pages:

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