10 gallon batch
- OG: 1.067, 1.064 actual
- FG: 1.017, 1.017 actual (Jul 31)
- IBU: 60
- SRM: 30
- ABV: 6.5%
Grain:
- 12.0 lbs American 2-row
- 10.5 lbs American Munich
- 1.5 lbs. American Wheat
- 1.25 lbs Special B
- 1.0 lbs Crystal 60
- 0.5 lbs Chocolate malt
Mash at 158F for 60 minutes. Batch sparge, collect 12.5 gallons. While mashing, steep 1.0 lbs chocolate malt in 3 qts cold water. Add to boil kettle after sparge for a total of 13 gallons. I'm going for a little chocolate flavor from the half pound in the mash and a lot of chocolate color with the cold steep.
90 minute boil.
Hops:
- 2 oz Cascade, FWH
- 3 oz Cascade, 60 min
- 2 oz Cascade, 30 min
- 1 T irish moss, 15 min
- 1 oz Cascade, 10 min
Yeast:
- Wyeast 1272
The color came out about right. It looks darker in the photo than in real life. It's a dark brown as opposed to a black color.
I was a little low on the OG, but a little over on volume. Boiling a little longer, or a little harder would have brought both to where they should have been.
Aug 1: transfered to secondary
Aug 16: kegged
Aug 19: added 1 oz Cascade dry hops per keg
Sep 12: I've been drinking this for a while, and it has more roast flavor that I'd wanted. The hops are underwhelming, this is more like a stout than a dark IPA. I added 2 vanilla beans to the second keg today. I'll let that keg sit for a month or so before tapping.
