Chris Swingley
1-Sep-1993
Recipe (for 5 gallons final volume)
7.75 | pounds | Pale Malt | |
0.25 | pounds | Crystal Malt, 80L | |
1.25 | ounces | Goldings pellet hops, % AA (90 minutes) | |
0.5 | ounces | Goldings pellet hops, % AA (15 minutes) | |
0.75 | ounces | Goldings pellet hops, % AA (1 minutes) | |
- Wyeast #1056 (American Ale Yeast), pitched at 74°F
- Starter: 2 liters water, 1/3 cup DME, 1/4 t yeast nutrient, pitched at 80 F
Water
- Porland City Water
- 5.0 gallons water treated with:
- 11.3 grams Gypsum.
- 3.1 grams Epsom Salts.
Mash
- 8.0 quarts water @ 162°F, grist ratio of 1.0 quarts:pound @ 155°F (Held 90 minutes)
Sparge
- 5.0 gallons water @ 180°F, drain
Boil
- Boiled 6.0 gallons for 90 minutes to yield 5.0 gallons wort
Fermentation
- Primary: plastic, 2 days, 70°F, Added cold water to fill fermenter
- Secondary: glass, 30 days, 70°F
Packaging
- Bottled with 0.5 cups dextrose
Properties
Starting Gravity: 1.042 | Final Gravity: 1.009 |
Original Extract: 10.5°plato | Apparent Extract: 2.31°plato |
Real Extract: 3.84°plato | |
Alcohol: 4.3% by volume | (3.4% by weight) |
Apparent Attenuation: 80.0% | Mash Efficiency: 72% |
Bitterness: 24 IBU | Color: 9 SRM |
BU:SG: 0.57 | BV: 1.28 |
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