Time for another homebrew. Gonna make a black IPA, or Cascadian Dark Ale, as some insist on calling it. The debate about naming such beers is not particularly interesting to me, but some consider it to be the end-all of all dark, hoppy beers. Meh.
Either way, this beer will be dark and very hoppy, with lots of late and dry hops additions.
The day before, it’s time for yeast. Wyeast 1056 American Ale. In the morning I did up the smack pack, left it on the counter at about 68F. Around noon it was well puffy and ready to go. I boiled about 1.5 quarts of spring water, then added 3/4 cup of DME, boiled ten minutes, cooled, and added to my sanitized Erlenmeyer flask. Also sanitized the scissors and package, then added yeast. I aerated well and have been aerating every few hours. I’ve got a sanitized airlock on top, but I’ve allowed fresh oxygen to get in every few hours. It’s krausening well on the stir plate already.
Here’s what’s going into the beer…
- Briess Golden Light Liquid Extract 6.625 lb
- Briess Pale Ale Malt 2.5 lb
- Weyermann De-Husked Carafa II 1 lb
- Aromatic 0.75 lb
- Crisp Crystal Malt 60L 0.625 lb
- De-Bittered Black 0.25 lb
- Nugget Pellets 1 oz @ 60 mins
- Columbus Pellets 1 oz @ 15 mins
- Columbus Pellets 0.5 oz @ 10 mins
- Columbus Pellets 0.5 oz @ 5 mins
- Glacier Pellets 0.5 oz @ 1 mins
- Tettnang, German Pellets 0.5 oz @ Dry
- Glacier Pellets 0.5 oz @ Dry
- Nugget Pellets 0.5 oz @ Dry
- Columbus Pellets 1 oz @ Dry
- Wyeast Labs American Ale – 1056
OG: 1.078 FG: 1.020 IBU: 67.6 SRM: 41.62 ABV: 7.60
Procedure to be added before brewing… I’m thinking of trying a mostly full boil on this one, but splitting it between two boil pots. I can’t do the entire volume in one pot, but I sure can in two… Considering. Planning on editing this tomorrow morning with my final decisions on all aspects of the procedure!
More to come on this one…
A couple things I’m doing on this one…
I’m using five pounds of grain, so it’s going to be a partial mash. I’ll use about 2 quarts of water per pound. I’ll be using about five grain bags.
Also, I’m going to try to boil most of my wort, and use a minimal amount of top off water. It may be necessary to use two boil pots for this, we’ll see. After the partial mash, I will see how much the big boil pot is full and make the decision then.
OK it’s morning and I’m about to get started, so I better get my procedure down first! Here goes…
- prepare checklist
- lay out ingredients and equipment
- bring 2.5 gallons spring water to 160 F
- add grains (use four or five mesh bags)
- steep for 60 minutes at 155F
- In separate pot, pre-boil 1.5 gallons spring water
- when grains are finished steeping, remove grain bags, gently rinse with hot water
- add pre-boiled water and bring entire pot (or two pots, if necessary) to a boil for one hour.
- add bittering hops, using hop bag, 1 oz nugget
- During boil, added wort chiller, dried malt extract
- at 25 minutes, add one ounce colombus hops
- 20 minutes begin sanitation procedures on spoon, thermometer, bucket, etc
- 20 minutes add 1/4 tsp Irish moss powder
- 10 minutes add 0.5 oz columbus hops
- 5 minutes add 0.5 oz columbus hops
- 1 minute add 0.5 oz glacier hops
- while wort is cooling, add 1 gallon chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
- when wort gets to about 70F, add to fermentation bucket
- top to 5 gallons with chilled spring water
- thoroughly aerate wort with sanitized stainless steel spoon
- take OG reading using sanitized wine thief
- ensure wort is 70F or a little less before pitching yeast
- pitch yeast
- gently stir using sanitized stainless steel spoon
- install sanitized bucket lid and airlock
- ferment in closet for 7-10 days at 68F ambient air temp.
- add dry hops, 1 oz columbus, 0.5 oz each of glacier, nugget, tettnang
- take FG sample and bottle (after a minimum of 16 days in primary)
- use 5 oz corn sugar at bottling
OG was only 1.062. Not sure what was up there, but not too worried about it.