- Named after our dog Monte who is obsessed with catching squirrels.
17-Jan-2016 – 18-Jan-2016
Recipe (for 5 gallons final volume)
4 | pounds | (41%) | 6-Row Malt (conditioned, gap 0.9 mm) |
2½ | pounds | (26%) | Maris Otter Pale Malt |
2 | pounds | (20%) | Flaked Maize |
1 | pound | (10%) | Rye Malt |
2½ | ounces | (2%) | Black Barley Malt |
2 | ounces | (6%) | Crystal 120L |
½ | ounce | Cluster pellet hops, 8.2% AA (first wort hop) | |
¾ | ounce | U.S. Golding pellet hops, 5.2% AA (60 minutes) | |
10 | drops | Five Star Defoamer 105 (90 minutes) | |
- Safale S-04 dry yeast, pitched at 66°F
- Starter: Started 15 minutes ahead in ¼ cup of 80°F water.
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 36½ quarts water treated with:
- 1 Campden tablet. Removes chlorine ion and chloramine, reduces oxidation
Mash
- 14½ quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 151°F (Held 90 minutes), strike water @ 168°F addd to tun → 162°F + grain = 151°F. 147°F at the end of the mash.
Sparge
- 22 quarts water @ 183°F, drain
- Stuck once during sparge, vorlauf 6 q wort before draining.
Boil
- Boiled 8 gallons for 90 minutes to yield 4½ gallons wort
- Wort prepared Sunday afternoon, boiled the next day. First wort hops remained in the wort overnight. Pre-boil gravity 1.032.
- Some boil-over, excessive evaporation.
- ½ gallon boiled, cooled water added to fermentor.
Fermentation
- Primary: bucket, 6 days, 64°F, temperature range 62–67°F, active fermentation the next morning after pitching, finished on day three.
- Secondary: keg, 7 days, 68°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 4 weeks
- Ready to drink on 15-Feb-2016
Properties
Starting Gravity: 1.048 | Final Gravity: 1.011 |
Original Extract: 11.9°plato | Apparent Extract: 2.8°plato |
Real Extract: 4.51°plato | |
Alcohol: 4.8% by volume | (3.8% by weight) |
Apparent Attenuation: 76.4% | Mash Efficiency: 70% |
Bitterness: 23 IBU | Color: 13 SRM |
BU:SG: 0.48 | BV: 1.04 |
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