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Dark Side IPA

Specialty Beer • All Grain • 6 gal

deano

Brewing this today

October 12, 2014 am 10:53am

0.0/5.0 0 ratings

Ingredients (All Grain, 6 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.
Danstar Nottingham

Danstar Nottingham

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

	Apparent	Real
Original Extract:	14.20 P	14.20 P
Terminal Extract:	2.91 P	5.05 P
Attenuation:	79.5%	64.4%
	% by Volume	% by Weight
Alcohol:	6.1%	4.8%

	Weight	Calories
Alcohol:	17.1 g	118.2
Carbs:	17.8 g	67.5
Protein:	1.2 g	5.0
		Total Calories
		190.7

Fermentables

Total: 14.00 lbs

Efficiency: 72%

	Quantity	Proportion	Gravity	Color
2-Row Brewers Malt 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.	11.50 lbs
Chocolate Malt 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 Carafa® II; Weyermann Carafa I, II and III also are available de-husked. Adds aroma, color and body.	0.75 lbs
2-Row Caramel Malt 80L 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.	1.00 lbs

	Quantity	Boiled
Centennial (10%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	1.0 oz	60 min
Centennial (10%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	1.0 oz	20 min
Centennial (10%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	2.00 oz	5 min
Centennial (10.00%) Centennial Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.	2.0 oz	Dry Hop

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Recipe Search

Products

Dark Side IPA

Ingredients (All Grain, 6 gal)

2-Row Brewers Malt; Briess

Chocolate Malt; Breiss

Weyermann Carafa® II; Weyermann

2-Row Caramel Malt 80L; Briess

Centennial

Centennial

Centennial

Centennial

Danstar Nottingham

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Chocolate Malt; Breiss

Weyermann Carafa® II; Weyermann

2-Row Caramel Malt 80L; Briess

Hops

Centennial

Centennial

Centennial

Centennial

Discussion

Post a Comment

Recently Added

Recently Reviewed

Recipe Search

Products

Dark Side IPA

Ingredients (All Grain, 6 gal)

2-Row Brewers Malt; Briess

Chocolate Malt; Breiss

Weyermann Carafa® II; Weyermann

2-Row Caramel Malt 80L; Briess

Centennial

Centennial

Centennial

Centennial

Danstar Nottingham

Style (BJCP)

Analysis

Fermentables

2-Row Brewers Malt; Briess

Chocolate Malt; Breiss

Weyermann Carafa® II; Weyermann

2-Row Caramel Malt 80L; Briess

Hops

Centennial

Centennial

Centennial

Centennial

Discussion

Post a Comment

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