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Dark Night in a Piney Wood
American IPA • All Grain • 6 gal
This was the 2nd runnings of a partigyle (1st was a barelywine) -- hence the low efficiency. Black & crystal malts added to cap the mash.
February 28, 2011 pm 09:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 24 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .75 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- .75 lbs
2-Row Caramel Malt 120L; Briess
2-Row Caramel Malt 120L; Briess
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. 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. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts 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 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1.5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Columbus - 15.0 AA% whole; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 1.5 oz
Cascade - 5.5 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2.5 oz
Cascade - 5.5 AA% whole; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP023 Burton Ale
White Labs WLP023 Burton Ale
From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 28.5 SRM | 6 - 15 | |
| Alcohol: | 7.4% ABV | 5.5% - 7.5% | |
| Bitterness: | 114.2 IBU | 40 - 70 | |
Discussion
Hopped the mash
2011-02-28 9:57pm
Note -- hopped the mash on this one -- 2 oz cascade and 2 oz columbus in the first mash and capped it with another oz of columbus for the 2nd runnings.
Question
2011-03-02 3:58pm
I think you need to include more info. Did your second runnings result in 1.071 and 7.1�V?
Post Boil O.G.
2011-03-02 4:10pm
Yes, it's not that easy to follow -- it was a pretty hectic brewday! The 1.071 OG was the post boil gravity after the sugar addition. I'm not sure what the gravity on the second runnings was coming out of the mash tun. Here's a link to the barleywine: http://www.beertools.com/html/recipe.php?view=10761
Post a Comment
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