BeerBorg

Brewed 5 gallons of a Wheat Beer - plan on adding raspberry and apricot when pouring glass.

Bottled 5 gallons of Oatmeal Not Fat - Stout. Some will have Peanut Butter flavoring added to glass.

I just finished bottling a 5 gal batch of Saison des Mure.

Brewed 5 gallons of Blue Moon clone.

Brewing my version of the latest RCE with Black Duck. Three's a Charm Cream Ale.

Just mashed in on my Four Point Pale Ale. Feels good to be at it again.

Busy Bee on Sunday morning here; kegged a batch of Trippel, transferred a batch of Double Black IPA to a secondary & dry-hopped. Now I'm brewing another Trippel Ale. I am pitching the yeast from the batch I just kegged onto this new brew. This Wyeast 1214 yeast doesn't flocculate very much, as you can see.

I'd be interested in what's in your Double Black. I've read about them and never had one. That should be on my list of beers to brew, right?

Just finished brewing up a fiver of King Pin IPA. Had some rough patches, especially at the end (spillage!). But nothing major. Should be a nice, crisp IPA, ready just as soon as the weather warms up.

Bottled my Funky Farm House Ale today, I did this one before and really liked it, but made a few small changes on this batch. love the Belle Saison. Some French Strisselspalt hops going on, I like them.

A happy day here. Got to work on 2 of my favorite beers. Bottled an Oatmeal Chocolate Coffee Breakfast Stout at 6.8% and start up an Imperial Red at 7.3%. Coming off a long string of 4.5% to 5% 'everyday' brews, I was long overdue for these treats.

Beer-lord wrote:I'd be interested in what's in your Double Black. I've read about them and never had one. That should be on my list of beers to brew, right?

This one is from a Jamil Z recipe (Style Profile) from the July-August 2014 BYO magazine; I tend to skip the Columbus hops & use more Simcoe for the bittering & aroma additions instead. I also like the Briess Blackprinz[emoji768] in this recipe.


Double Black IPA

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.018
IBU = 100+ SRM = 37 ABV = 9.3%

Ingredients

13.2 lbs. (6 kg) North American pale malt (2 °L)
1.1 lbs. (0.46 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) huskless black malt(500 °L)
1.7 lbs. (0.75 kg) dextrose (5 min.)
34 AAU Columbus pellet hops(60 min.)
(2 oz./57 g at 17% alpha acids)
1 oz. (28 g) Columbus pellet hops(0 min.)
1 oz. (28 g) Amarillo[emoji768] pellet hops(0 min.)
1 oz. (28 g) Simcoe[emoji768] pellet hops(0 min.)
2 oz. (57 g) Amarillo[emoji768] pellet hops(dry hop)
2 oz. (57 g) Simcoe[emoji768] pellet hops(dry hop)
Irish moss (15 min.)
White Labs WLP001 (California Ale)
or Wyeast 1056 (American Ale)

Step by Step

My base pale malt and crystal malt comes from Great Western. I use Briess Blackprinz[emoji768] when I need huskless black malt. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquorto- grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or, with a recirculating mash system, raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the preboil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.055.

The total wort boil time is 90 minutes. The first hop addition comes with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the dextrose as per the schedule. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast or 1 package of liquid yeast in a 4.5-liter (1-gallon) starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and add the dry hops. You can first transfer the beer to a second vessel, if you prefer, but the dry hopping should be carried out at around 60-65 °F (16-18 °C) for about a week. Then rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

A big thanks for sharing this one!

Beer-lord wrote:A big thanks for sharing this one!

The crew (family & friends) enjoy this one. OK, I am the one who really likes this recipe!

Not brewing or bottling tonight, but dry hopped my Big Ben Piney Tavern Ale with Chinook. Always makes me nervous to drop a weighted hop sack into my glass carboy. I'm gun shy because I broke one once while cleaning and getting the hopsack out.