Sunday, September 26, 2021

The Dark Heart of DOZE imperial American porter

Brewed April 6th, 2021, using the DOZE Black IPA extract kit from MoreBeer! as a base.

 

Ingredients

  • 14 lbs Briess ultralight LME
  • 3 lbs Briess ultralight DME
  • 12 oz Briess Crystal 60L malt
  • 8 oz Weyermann Carafa Special 2 (415-450 L) malt
  • 8 oz UK pale chocolate malt (220 L)
  • 8 oz Briess Victory malt (28 L)
  • 1.5 oz Magnum (12.1% aa) hop pellets, at 60 min
  • 1 oz Cascade (5.7 aa) hop pellets, at 10 min
  • 1 oz Cascade (6.5% aa) hop pellets, at 10 min
  • 1 oz Cascade (6.6% aa) hop pellets, at 1 min
  • 1 tab Whirfloc clarifier, at 5 mins
  • 2 vials White Labs WLP90 San Diego Super Yeast
  • 1 oz Simcoe (13.6% aa) hop pellets, at dry hopping
  • 1 oz Centennial (8.9% aa) hop pellets, at dry hopping
  • 0.5 oz Cascade (6.5% aa) hop pellets, at dry hopping

 

90 minute boil.

Pitched yeast at 74°F ( 23 °C). Fermented 48 days at 64-70°F (17-21°C).  Dry-hopped on day 41, kegged on day 48.

Allowed to rest 5 weeks in keg at room temperature, and 12 weeks at 45°F (7°C).

OG: 1.103

FG: 1.028

Est. ABV: 9.84%


Sunday, May 16, 2021

Single-hop (HBC 472) Pale Ale (v. 2)

 

Brewed on Nov. 14th, 2020

 

7 gals water
1 tab Camden salts (water treatment)
8 lbs Ultra-light LME
1 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 60 min.
1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 10 min.
1.5 oz. 2018 harvest Yakima HBC-472 hop pellets (8.7% aa) @ 0 min.
1 tab Whirfloc clarifying agent @ 10 min.
1 pack White Labs WLP-90 yeast

 

Pitched yeast at 73°F (23°C)

Fermented for 39 days at temps. ranging from 63°F to 70°F (17°C - 21°C)

OG: 1.044

FG: 1.008

ABV: 4.73%