5 Dark IPA 1.1 (Darkness)

All Grain Recipe

Submitted By: OldGoat (Shared)
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Brewer: Kolin McIntire
Batch Size: 5.00 galStyle: Imperial IPA (14C)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 44.2 SRMEquipment: My B3
Bitterness: 118.4 IBUsBoil Time: 60 min
Est OG: 1.079 (19.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4.00 oz Pale Chocolate Malt (200.0 SRM) Grain 2
2 lbs Munich Malt - 10L (10.0 SRM) Grain 3
1 lbs Caramunich Malt (56.0 SRM) Grain 4
1 lbs Midnight Wheat Malt (550.0 SRM) Grain 5
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
1.00 oz Zythos [10.9%] - Boil 45 min Hops 7
1.00 oz Centennial [10.0%] - Boil 30 min Hops 8
1.00 oz Zythos [10.9%] - Boil 15 min Hops 9
1.00 oz Columbus (Tomahawk) [14.0%] - Steep 0 min Hops 10
1.00 oz Zythos [10.9%] - Steep 0 min Hops 11
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 12


This is a Cascadian Dark Ale recipe that a friend won from Whidbey Island Homebrew Supply. He promptly deployed, but gave me the kit with the promise that I would brew it up and have it for him upon his return. Instead of keeping it for that long, I decided to brew it now and then purchase the ingredients closer to his return (freshness counts!). Started with 6.5 gallons of wort. Got a pretty good boil going and boiled for only one hour...boiled off 1.5 gallons....meant to boil off only 1 so I would have 5.5 gal into fermentor. Added hops on schedule. Left aroma hops in for 20 minutes (time it took to cool to 70 deg). Preboil gravity 1.047. Post boil 1.060 Took About 36 Hours To Start Fermenting. Got Home From Work Today (48 Hours After Pitching Yeast) And Fermentation Freezer Was At 77 Degrees (Vice 67). Trying To Fix Now. Hopefully I Don't Get Too Much Off Flavor. Primary is going to town though. Temp fluctuated quite a bit. Not certain why. I don't have a lot of experience with my fermentation freezer. Possibly overheated just due to fermentation itself? At any rate, while trying to cool it back down to 67, it overshot to 57. Finally stabilized at 67 last night. Transferred to secondary today (5 days in primary). SG 1.015. Transferred to secondary on 9 Feb. SG 1.014. Kegged on 19Feb (10 days in secondary). SG 1.010. (6.5% ABV). Tastes great. Very hoppy. Will condition for a few weeks in keg at 67 deg. ABSOLUTELY OUTSTANDING. BLACK IPA ALL THE WAY! Of course, I could be biased. OldGoat

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