- Named for our black cat Ivan. It's my 50th beer, so I figured I should make something special.
5-Nov-2005
Recipe (for 5 gallons final volume)
12 | pounds | (60%) | Crisp Maris Otter Pale Malt |
2 | pounds | (10%) | Dark Munich Malt 30L |
2 | pounds | (10%) | Crisp Brown Malt |
2 | pounds | (10%) | Briess Caramel Malt 60L |
2 | pound | (10%) | Roasted Barley |
3 | ounces | Chinook pellet hops, 13.2% AA (120 minutes) | |
1.0 | ounce | U.S. Goldings whole hops, 5.0% AA (10 minutes) | |
- White Labs WLP017 Whitbread Ale Yeast, pitched at 68°F
- Starter: Pitched onto yeast cake from previous recipe (winter ale)
- Aeration: Drill aerator for three minutes after pitching
Water
- Fairbanks city water
- 51 quarts water treated with:
- 1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
- 30 quarts mash water treated with:
- 2.5 teaspoons Baking Soda. Adds 121 ppm Sodium, 309 ppm Bicarbonate to lower acidity of mash
Mash
- 30 quarts water @ 158°F, grist ratio of 1.5 quarts:pound @ 149°F (Held 90 minutes)
Sparge
- 11 quarts water @ 194°F, drain
- 10 quarts water @ 168°F, drain
- Mash drained before adding first charge of sparge water
Boil
- Boiled 10 gallons for 180 minutes to yield 5.5 gallons wort
- Friggin' chiller plugged up after about a gallon was collected. The remainder was cooled outside (5 hours @ -10 F), poured through a strainer into bucket, aerated again
Fermentation
- Primary: bucket, 7 days, 66°F, Temperature range 70 - 66 F., 1.044 at transfer to secondary (54% apparent attenuation!)
- Secondary: keg, 21 days, 66°F
Packaging
- Kegged at 8 psi, 50°F (1.8 volumes CO2)
- Conditioned for 16 weeks
- Ready to drink on 25-Mar-2006
Properties
Starting Gravity: 1.100 | Final Gravity: 1.025 |
Original Extract: 23.8°plato | Apparent Extract: 6.32°plato |
Real Extract: 9.75°plato | |
Alcohol: 10.0% by volume | (7.7% by weight) |
Apparent Attenuation: 73.4% | Mash Efficiency: 79% |
Bitterness: 115 IBU | Color: 80 SRM |
BU:SG: 1.15 | BV: 2.42 |
Tasting Notes
- 4-Apr-2006 -- Good beer. Bitterness nicely balances the really high gravity and under-attenuation. I probably wouldn't make it again, at least not in a keg, but it was a good 50th beer.
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