Monthly Archives: April 2013

TCB Black Imperial IPA V2

Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt
0.75 lbs Midnight Wheat (Briess) (55o Lovibond)

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Chinook Whole Leaf (60 minutes)
1 oz Centennial Whole Leaf (30 minutes)
1 oz Chinook Whole Leaf (30 Minutes)
1 oz Centennial Whole Leaf (10 minutes)
1 oz Chinook Whole Leaf (10 Minutes)
2 oz Centennial Whole Leaf (0 minutes)
2 oz Cascade Whole Leaf (dry hop – 6 days)


Yeast:
American Ale (Wyeast #1056) – 2 packages

Misc:

Fermentation Temperature: 68 F

Mash Steps:

60 minutes at 145 degrees (16 quarts)
Sparge at 180 degrees (8 quarts)

Notes: 

Original Gravity: 1.092
Rack Gravity: 1.020 (9.6% ABV)
Final Gravity: 1.017
Final ABV: 10%
IBUs: 116

Imperial Black IPA dry hopped with Cascade hops

Two ounces of Cascade hops in the secondary.

Imperial Black IPA - Primary fermenter after 6 days

Lucky we had a blow-off tube in this. This baby was active – took up all the head room.

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Thick Ass Stout

Recipe by: Taft Canyon Brewers

Specialty Grains:
5 lbs 8 oz Maris Otter
2 lb Flaked Barley
1 lb Black Barley
6 oz Acidulated Malt

Hops:
1.35 oz Challenger – 8.2% AA – Pellets (60 minutes)
Other:
0.5 tsp Irish Moss (10 minutes)

Yeast:
 Irish Ale (Wyeast Labs #1084)

Fermentation Temperature: 71 F

Original Gravity: 1.038
Potential ABV: 3.9%
Final Gravity: 1.012
Final ABV: 3.5%
Bitterness: 37.5 IBU

Mash Steps:
60 minutes at 159 degrees (16.5 quarts)
Mashout at 209 degrees (6.2 quarts)
Batch Sparge at 170 degrees (13 quarts)

Notes: Grain volume adjusted for Brew House Efficiency of 70%.
I decided to add a bit of Acidulated (Sour) Malt to give this Irish Stout a little bit of a different taste.  I have read a number of times that Guinness infuses its stout with sour beer.  Let’s see what Sour Malt can do to deepen the flavor profile.   Went with Challenger hops which were made famous by Bass – very English of me…

Final Notes:  So we kegged this several weeks ago, and are just about to finally kill the keg.  This stout came out about as I wanted it.  It was a little light, but the overall flavor was right on.  Crisp and dry with a creamy head and some hints of chocolate and coffee.  The sour malt was subtle, but I would certainly use it again.  This will be a beer that stays in the rotation for a while.

Brew History:

Brewed: March 30, 2013
Racked: April 7, 2013
Kegged: April 14, 2013

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TCB Citra IPA

Recipe by: Taft Canyon Brewers

Grains:
5lbs Maris Otter (crisp)

Extract:
5 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:
1/2 Whirlfoc tablet (10 Minutes)

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Brew History:

March 31, 2013

Original Gravity: 1.059
Potential ABV: 6.4%
Gravity at Rack: 1.020
Final Gravity: 1.015
Final ABV: 5.8%
IBUs: 113

Photos:

4oz of Citra Whole Leaf Hops

4oz of Citra in the bottom of the kettle after the boil. Still smelled amazing.

Post-mash wort coming to a boil

Post-mash wort coming to a boil. Sun caught it nicely…

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