craft beer
- Thread starter ross
- Start date
Let's see what Google says ...
9% ABV
21 degrees plato
2 -row pale malt
debittered black malt
kettle hops : chinook, cascade
hopback :Willamette
dry hops: cascade, centennial
Someone else says it's like one of their beers w/ this recipe:
2.6 oz. chocolate malt
4oz. black patent malt
1lb. debittered malt or carafa111
2lb crystall malt 10L ( I do use 40L too)
2 lb. sugar optional if you choose not to add sugar just add 2lbs. of DME
12 lb. Xlite DME (dried malt extract)
2.5oz. magnum pellet hops 10 aa 60 minutes
1oz. magnum pellets 10aa 30 minutes
1oz. magnum pellets 10min.
1oz. citra pellets 14aa 10 min.
1oz. citra and 1oz. cascades 5.4aa flame out
1.5oz citra and .5 oz cascades dry hop
yeast energiser
irish moss
U.S.-05 yeast
Steep grains for 30 minutes at 160 add to kettle then top to 4 gallons. Boil with 4lbs. of DME for 60 minutes adding hops and others as stated. After 60 minutes add the rest of the DME and sugar. Cool down yer wort and pitch yeast. I like to primary for 7 days then rack to secondary for 14 with the dry hops. Once I did a mini mash with two pounds 2-row in place of the sugar and cut the first hops down to 2oz. and I like it better. I toasted the two row for 15 minutes at 350 degrees. Have fun and HAPPY brewin.
And another:
[SIZE=150%]10 Gallons:[/SIZE]
Grains - 30 lbs. mashed @ 150F
26 lb. American 2-row
1 lb. Vienna
1 lb. Munich
1 lb. Dextrine malt (Cara-Pils)
1 lb. Crystal 40L
Hops (14 oz. boil & 6 oz. DH = 20 oz. Total) & boil additions:
Boil
2 oz. Magnum (12.1% AA, 60 min.)
15 Minute
1 oz. Amarillo (8% AA, 15 min.)
.5 oz. Cascade (5.4% AA, 15 min.)
1 oz. Centennial (8.7% AA, 15 min.)
.5 oz. Chinook (11.5% AA, 15 min.)
1 oz. CTZ (14% AA, 15 min.)
10 Minute
1 oz. Amarillo (8% AA, 10 min.)
1 oz. Cascade (5.4% AA, 10 min.)
1 oz. Centennial (8.7% AA, 10 min.)
.5 oz. Chinook (11.5% AA, 10 min.)
.5 oz. CTZ (14% AA, 10 min.)
5 Minute
1 oz. Amarillo (8% AA, 5 min.)
.5 oz. Cascade (5.4% AA, 5 min.)
1 oz. Centennial (8.7% AA, 5 min.)
1 oz. Chinook (11.5% AA, 5 min.)
.5 oz. CTZ (14% AA, 5 min.)
Dry Hop Split 50/50 between 2 kegs
2 oz. Amarillo (aroma)
1 oz. Cascade (aroma)
2 oz. Centennial (aroma)
1 oz. Chinook (aroma)
Boil Additions
2 lbs. Cane sugar (15 min)
2 t Irish Moss (15 min)
Yeast:
1 pint thick US-05 slurry or 2 packs US-05
Assume 70% BHE
OG = 1.080 FG = 1.008
I was bored, but this is w/ commentary from someone at ST ...
CDAs have a unique flavor profile that you can't duplicate merely by mixing a stout and an IPA. Brewers prefer such hop varieties as Cascade, Centennial, Simcoe and Amarillo, aromatic American strains with flavors often likened to grapefruit, lemon or orange. Hopping rates are often greater than in normal IPAs, and dry-hopping - adding hops during the fermentation or later - is a common practice.
Brewers, however, usually avoid the heavily roasted grains that give stouts their coffeelike and burned-toast flavors. Instead, they rely heavily on de-bitterized malts such as Carafa, in which the husk has been removed from the barley kernels to provide a smoother, less acrid flavor.
Someone brewed a clone: http://www.homebrewtalk.com/showpost.php?p=3206222&postcount=14
Adjusted it: http://www.homebrewtalk.com/showpost.php?p=3462238&postcount=32
And then compared side by side: http://www.homebrewtalk.com/showpost.php?p=3554775&postcount=37
Hmm ... lot's in common between these all, certainly ...
9% ABV
21 degrees plato
2 -row pale malt
debittered black malt
kettle hops : chinook, cascade
hopback :Willamette
dry hops: cascade, centennial
Someone else says it's like one of their beers w/ this recipe:
2.6 oz. chocolate malt
4oz. black patent malt
1lb. debittered malt or carafa111
2lb crystall malt 10L ( I do use 40L too)
2 lb. sugar optional if you choose not to add sugar just add 2lbs. of DME
12 lb. Xlite DME (dried malt extract)
2.5oz. magnum pellet hops 10 aa 60 minutes
1oz. magnum pellets 10aa 30 minutes
1oz. magnum pellets 10min.
1oz. citra pellets 14aa 10 min.
1oz. citra and 1oz. cascades 5.4aa flame out
1.5oz citra and .5 oz cascades dry hop
yeast energiser
irish moss
U.S.-05 yeast
Steep grains for 30 minutes at 160 add to kettle then top to 4 gallons. Boil with 4lbs. of DME for 60 minutes adding hops and others as stated. After 60 minutes add the rest of the DME and sugar. Cool down yer wort and pitch yeast. I like to primary for 7 days then rack to secondary for 14 with the dry hops. Once I did a mini mash with two pounds 2-row in place of the sugar and cut the first hops down to 2oz. and I like it better. I toasted the two row for 15 minutes at 350 degrees. Have fun and HAPPY brewin.
And another:
[SIZE=150%]10 Gallons:[/SIZE]
Grains - 30 lbs. mashed @ 150F
26 lb. American 2-row
1 lb. Vienna
1 lb. Munich
1 lb. Dextrine malt (Cara-Pils)
1 lb. Crystal 40L
Hops (14 oz. boil & 6 oz. DH = 20 oz. Total) & boil additions:
Boil
2 oz. Magnum (12.1% AA, 60 min.)
15 Minute
1 oz. Amarillo (8% AA, 15 min.)
.5 oz. Cascade (5.4% AA, 15 min.)
1 oz. Centennial (8.7% AA, 15 min.)
.5 oz. Chinook (11.5% AA, 15 min.)
1 oz. CTZ (14% AA, 15 min.)
10 Minute
1 oz. Amarillo (8% AA, 10 min.)
1 oz. Cascade (5.4% AA, 10 min.)
1 oz. Centennial (8.7% AA, 10 min.)
.5 oz. Chinook (11.5% AA, 10 min.)
.5 oz. CTZ (14% AA, 10 min.)
5 Minute
1 oz. Amarillo (8% AA, 5 min.)
.5 oz. Cascade (5.4% AA, 5 min.)
1 oz. Centennial (8.7% AA, 5 min.)
1 oz. Chinook (11.5% AA, 5 min.)
.5 oz. CTZ (14% AA, 5 min.)
Dry Hop Split 50/50 between 2 kegs
2 oz. Amarillo (aroma)
1 oz. Cascade (aroma)
2 oz. Centennial (aroma)
1 oz. Chinook (aroma)
Boil Additions
2 lbs. Cane sugar (15 min)
2 t Irish Moss (15 min)
Yeast:
1 pint thick US-05 slurry or 2 packs US-05
Assume 70% BHE
OG = 1.080 FG = 1.008
I was bored, but this is w/ commentary from someone at ST ...
CDAs have a unique flavor profile that you can't duplicate merely by mixing a stout and an IPA. Brewers prefer such hop varieties as Cascade, Centennial, Simcoe and Amarillo, aromatic American strains with flavors often likened to grapefruit, lemon or orange. Hopping rates are often greater than in normal IPAs, and dry-hopping - adding hops during the fermentation or later - is a common practice.
Brewers, however, usually avoid the heavily roasted grains that give stouts their coffeelike and burned-toast flavors. Instead, they rely heavily on de-bitterized malts such as Carafa, in which the husk has been removed from the barley kernels to provide a smoother, less acrid flavor.
Someone brewed a clone: http://www.homebrewtalk.com/showpost.php?p=3206222&postcount=14
Adjusted it: http://www.homebrewtalk.com/showpost.php?p=3462238&postcount=32
And then compared side by side: http://www.homebrewtalk.com/showpost.php?p=3554775&postcount=37
Hmm ... lot's in common between these all, certainly ...
It's not my style, probably, but RM mentioned it and made me curious enough to Google ...
I wasted enough time I thought it was worth posting the recipes I came across ...
You gotta make it easy for Wheebz to answer if you want the most accurate advice ...
I can relate, though ... hate typing into my phone ...
I wasted enough time I thought it was worth posting the recipes I came across ...
You gotta make it easy for Wheebz to answer if you want the most accurate advice ...
I can relate, though ... hate typing into my phone ...
I've not knowingly had one of Wheebz' brews, so there's no much I can say beyond the obvious that if Charlie Papazian comes to see your brewery, you must be Doing It Right ...
The only beer I've had that he could have brewed, I didn't like at all - Southern Tier Creme Brulee, but somehow I imagine he doesn't like it either =)
The only beer I've had that he could have brewed, I didn't like at all - Southern Tier Creme Brulee, but somehow I imagine he doesn't like it either =)
I had to eat a bag of Reese's pieces concurrently to choke that fucker down ...
you want the recipe for Iniquity?
Here you go
this is for 30bbls
2480lbs 2 row
150lbs white wheat
110 pounds Dingemans 1400 Black Debittered malt
21 Plato
103 IBU's
Kettle hops - 8.5lbs Columbus at 14.8%AA
Whirlpool hops 6 pounds of Columbus
Hop Back 15 pounds whole leaf willamette
target mash pH of 5.4, 100ppm calcium 150ppm sulfate
mash at 152 for 60 minutes
dry hop per 110bbl fermenter
40 pounds amarillo
40 pounds cascade
40 pounds centennial
figure out your own fermentation schedule, and scale it down from 965 gallons to 5 gallons and there you go
doesnt matter what the recipe is for creme brulee
without the 2 different flavorings they use, you will never ever ever be able to duplicate it
Here you go
this is for 30bbls
2480lbs 2 row
150lbs white wheat
110 pounds Dingemans 1400 Black Debittered malt
21 Plato
103 IBU's
Kettle hops - 8.5lbs Columbus at 14.8%AA
Whirlpool hops 6 pounds of Columbus
Hop Back 15 pounds whole leaf willamette
target mash pH of 5.4, 100ppm calcium 150ppm sulfate
mash at 152 for 60 minutes
dry hop per 110bbl fermenter
40 pounds amarillo
40 pounds cascade
40 pounds centennial
figure out your own fermentation schedule, and scale it down from 965 gallons to 5 gallons and there you go
doesnt matter what the recipe is for creme brulee
without the 2 different flavorings they use, you will never ever ever be able to duplicate it
Not sure what he had the other night. Last time I went to pick up some beer I grabbed a bunch of different stuff. I have this, an oatmeal stout and a Belgian cherry beer left. Next trip to the store will be all Victory stuff as I never made it to their brewery. Really nothing good or bad about this one. Would drink it if it is there….but not sure I would drink it on purpose.
i've never ever had a black ipa or cascadian black or whatever it is ...
RM will be happy, though!
lol @ wheebz re: brulee ...
RM will be happy, though!
lol @ wheebz re: brulee ...
TNKS said:
Well, rec some ... I'm pretty awesome about ACTUALLY trying people's rec's ...
very nice.
if Ten Fidy's has a little sister ...