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#96:  Squirrel Killer (Kentucky Common)
  • Named after our dog Monte who is obsessed with catching squirrels.
Chris Swingley 
17-Jan-2016 – 18-Jan-2016

Recipe (for 5 gallons final volume)
4 pounds (41%) 6-Row Malt (conditioned, gap 0.9 mm)
pounds (26%) Maris Otter Pale Malt
2 pounds (20%) Flaked Maize
1 pound (10%) Rye Malt
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

Other Brewing pages:

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