the Russian Wolf

it's not just for breakfast anymore

Brewer:	Amadeus Morningstar		Email:	amadeusmorningstar @hotmail.com
Beer:	the Russian Wolf		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5.0 gallons
Color:	15 HCU (~9 SRM)		Bitterness:	254 IBU
OG:	1.084		FG:	1.028
Alcohol:	7.2% v/v (5.7% w/w)
Water:	used coastal well water (slightly acidic). 1 tsp each of CaCl and Gypsum added at begining of the boil. 1 whirfloc tablet added to the last 20 minutes of the boil.
Grain:	0 lb. 5.0 oz. American crystal 40L
Steep:	fill kettle with 6 gals of water, place american crystal malt and .5 oz. of Chinook whole hops (12% AA) in grain bag and heat to 170 degrees F. for 30 minutes.
Boil:	90 minutes	SG 1.065	6.5 gallons
	9.0 lb. Light malt extract 1.0 lb. Light dry malt extract 1.0 lb. Corn sugar
	add 8 oz. of malto dextrine to the begining of the boil
Hops:	2.75 oz. Warrior (15.4% AA, 90 min.) .5 oz. Chinook (12% AA, 90 min.) 1.0 oz. Simcoe (12% AA, 45 min.) 1.0 oz. Simcoe (12% AA, 30 min.) 2.0 oz. Centennial (9.6% AA, 5 min.) 1.0 oz. Columbus (14.5% AA, 5 min.)
Yeast:	white labs california pale ale - 1 vial and white labs burton ale - 1 vial.
Log:	racked to primary at 70 degrees F. transferred to secondary after 10 days. dry hopped 3.25 oz. Columbus (14.5AA%), 1.75 Simcoe (12 AA%), 2 Centennial (9.6 AA%) all pellets, for two weeks during secondary fermentation. Racked beer into a third carboy with the addition of 1 tsp. isinglass finings, then refigerated to enable particulate settlement. Kegged it after three days.

Recipe posted 05/02/07.