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Dark Side IPA

Dark Side IPA

Specialty Beer • All Grain • 6 gal

deano

Brewing this today

October 12, 2014  10:53am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 11.50 lbs 2-Row Brewers Malt;Briess

    2-Row Brewers Malt;Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 0.75 lbs Chocolate Malt;Breiss

    Chocolate Malt;Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 0.75 lbs Weyermann Carafa® II;Weyermann

    Weyermann Carafa® II;Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 1.00 lbs 2-Row Caramel Malt 80L;Briess

    2-Row Caramel Malt 80L;Briess

    Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.0 oz Centennial -10.0 AA% pellets; boiled 60 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.0 oz Centennial -10.0 AA% pellets; boiled 20 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2.00 oz Centennial -10.0 AA% pellets; boiled 5 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 2.0 oz Centennial -10.0 AA% pellets; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • DanstarNottingham

    DanstarNottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 23 -Specialty Beer

Subcategory: A -Specialty Beer

Range for this Style
Original Gravity: 1.058 1.026 -1.120
Terminal Gravity: 1.011 0.995 -1.035
Color: 29.1 SRM 1 -50
Alcohol: 6.1% ABV 2.5% -14.5%
Bitterness: 62.9 IBU 0 -100

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