All Grain Yeast:
Wyeast 1728 Batch Size (Gallons):
6.5 Original Gravity:
1.094 Final Gravity:
50 Boiling Time (Minutes):
100+ Primary Fermentation (# of Days & Temp):
15 days - 65 F Tasting Notes:
Dark, roasted malty notes. A tang from the Birch Syrup and alder smoked malt.
7 lbs Pale Malt
4 lbs Alder smoked malt
1.5 lbs Chocolate malt
1.5 lbs Special B
1.0 lb Roast Barley
12 oz Back Patent malt
12 oz Toasted (350 - 30 minutes) oat malt
2 lbs Fireweed honey
22 oz (1 pint) Birch Syrup
1 lb dark brown sugar
Combine grains and 4 gallons @ 170 F - hold at 152 10 mins
Decoct 1 gallon 10 min. Hold at 155 F 70 min.
Decoct 2 gallons twice back to back to bring to 170 F
Sparge with 5 gallons water at 180 F
Boil 1 hour with 2.25 oz Northern Brewer (10%)
Add 1/4 t Irish Moss and remaining syrup, honey and sugar - boil 10 minutes
Counter flow cool
Kegged 15 days later (on 6-24-12) and still drinking it. Photo to follow.
Although I didn't have the original Alaska Perseverance to taste side by side, from my tasting notes and memory, I can't say I would change a single thing in this. Nailed on the first try.
I will also point out that I was able to suss out the Birch syrup, Fireweed honey and Alder smoked malt amounts through various connections and those to the best of my knowledge are the actual proportional amounts that were used. And everything else just seemed to fall into place.