Stone Soup IDA (archive)
The closest I have to a black IPA. It is not quite black. I call it my IDA (Indian Dark Ale).
To see the current recipe for this beer click here.
To see some of my blog entries talking about this beer, click here.
To see the current recipe for this beer click here.
To see some of my blog entries talking about this beer, click here.
Stone Soup IDA batch 1 --- cost $23.46
Steep grains in 1 gallon water at 160 degrees for 30 minutes. Add all other sugars for 90 minute boil, making additions as instructed.
Start fermentation in conditioning cooler at 60 for 24 hours. Then, let it naturally rise for 3 days. Take out of conditioning cooler on day 4 and add dry hopping in a weighted hop sack for 10 days.
Batch prime with 2.25oz sugar in 1.5 cups water. Carbonate 3 weeks. Condition as long as I can stay patient.
Comments 03/16/2010
Tasted a bit from Rutt. The intense hoppy flavor is wonderful. I think tis will be a favorite.
03/20/2010 Bottled Sheppy
I bottled this up with 2.25oz sugar in 1 cup water. FG was 1.016 when adjusted for temperature, which makes this the best attenuated beer I have ever made, probably the high percentage of simple sugars is the main reason for how well the yeast did. The sample was really good if you like IPAs. The dry hopping really did its job. Sure can't pick out the brown sugar or cinnamon. REALLY looking forward to trying this for real.
04/03/2010 esheppy
Carb phase it over, but I am leaving the cooler open for Tommy Hawk APA. Placed the LB in the beer fridge.
04/04/2010 esheppy
Had myself one yesterday. Liked it so much, I had another. The dry hopping really worked well to give it an intense hop flavor. Really an interesting taste in a black beer. Moved most into beer fridge and the rest into the cooler.
04/27/2010 esheppy
This beer gets better every time I drink it. The dry hopping is still there, but the dark chocolate is starting to come through just a bit more.
05/22/2010 esheppy
Have to be honest... I love this beer. The dry hopping still comes through nicely, but a bit more restrained than when it was young. I have to brew this again (and again and again).
| Style | Specialty Beer | Batch Size | 2.40 gal | |||
| Type | Extract | Boil Size | 2.72 gal |
Recipe Characteristics
| Recipe Gravity | 1.081 SG | Estimated FG | 1.021 SG | ||||
| Recipe Bitterness | 79.2 IBU (Rager) | Alcohol by Volume | 7.92 % | ||||
| BU : GU | 0.976 | ||||||
| Recipe Color | 21.6 SRM |
|
|||||
| Measured OG: | 1.077 | Measured FG: | 1.016 | ||||
| ADF: | 79% | Measured ABV: | 8.11% |
Ingredients
| Amount | Item | Type | % or IBU |
|---|---|---|---|
| 4 lbs | Briess Pilsen Light LME (2.0 SRM) | Extract | 74.42 % |
| 8.0 oz | Briess Wheat LME (3.0 SRM) | Extract | 9.30 % |
| 2.0 oz | Black (Patent) Malt (500.0 SRM) | Grain | 2.33 % |
| 2.0 oz | Chocolate Malt (350.0 SRM) | Grain | 2.33 % |
| 0.75oz | Cascade [7.80 %] (Dry Hop 4 days) | Hops | - |
| 1.00 oz | Centennial [10.00 %] (Dry Hop 4 days) | Hops | - |
| 0.25 oz | Nugget [12.20 %] (65 min) | Hops | 25.0 IBU |
| 0.25 oz | Columbus [14.20 %] (65 min) | Hops | 29.1 IBU |
| 0.50 oz | Columbus [14.20 %] (15 min) | Hops | 15.5 IBU |
| 0.50 oz | Centennial [10.00 %] (5 min) | Hops | 6.8 IBU |
| 0.25 oz | Cascade [7.80 %] (5 min) | Hops | 2.7 IBU |
| 0.25 tsp | Irish Moss (Boil 15.0 min) | Misc | |
| 0.25 tsp | Yeast Nutrient (Boil 10.0 min) | Misc | |
| 0.50 tsp | Cinnamon (Boil 5.0 min) | Misc | |
| 4.0 oz | Brown Sugar, Light (8.0 SRM) | Sugar | 4.65 % |
| 4.0 oz | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 4.65 % |
| 2.0 oz | Honey (1.0 SRM) | Sugar | 2.33 % |
| 1 Pkgs | SafeAle American Ale (Fermentis #US-05) | Yeast-Ale |
Mash Profile
Steep grains as desired (30-60 minutes)
Remove grains, and prepare to boil wort
Steep grains in 1 gallon water at 160 degrees for 30 minutes. Add all other sugars for 90 minute boil, making additions as instructed.
Start fermentation in conditioning cooler at 60 for 24 hours. Then, let it naturally rise for 3 days. Take out of conditioning cooler on day 4 and add dry hopping in a weighted hop sack for 10 days.
Batch prime with 2.25oz sugar in 1.5 cups water. Carbonate 3 weeks. Condition as long as I can stay patient.
| Date | Note |
| 02/28/2010 Sun | Went to Brew at Home to get ingredients (first time I've gotten all ingredients there). Mixed brew up. Did the 90 minute boil. Don't think I'll do that again unless (until?) I get a new new pot because that makes the pot disturbingly full. My OG measured at 1.077 ... pretty low compared to the expected 1.081, but I'm ok with it. |
| 03/03/2010 Wed | I am fermenting colder than I expected. It appears that my digital thermometer taped to the side reads lower than the stick-on thermo strip. Might mean my lager was fermenting warmer than I expected. Might not. @LBHS today, bought a longer stick-on. Fermentation activity was still going on, but I moved Rutt into the spare room. Put a warm water bottle next to it. Got heat up to 65. |
| 03/05/2010 Fri | Added the dry hopping to the fermenter. Note, my new hop ball is not big enough for 1.75oz of hops! Had to put the centennial in a hop bag. |
Comments 03/16/2010
Tasted a bit from Rutt. The intense hoppy flavor is wonderful. I think tis will be a favorite.
03/20/2010 Bottled Sheppy
I bottled this up with 2.25oz sugar in 1 cup water. FG was 1.016 when adjusted for temperature, which makes this the best attenuated beer I have ever made, probably the high percentage of simple sugars is the main reason for how well the yeast did. The sample was really good if you like IPAs. The dry hopping really did its job. Sure can't pick out the brown sugar or cinnamon. REALLY looking forward to trying this for real.
04/03/2010 esheppy
Carb phase it over, but I am leaving the cooler open for Tommy Hawk APA. Placed the LB in the beer fridge.
04/04/2010 esheppy
Had myself one yesterday. Liked it so much, I had another. The dry hopping really worked well to give it an intense hop flavor. Really an interesting taste in a black beer. Moved most into beer fridge and the rest into the cooler.
04/27/2010 esheppy
This beer gets better every time I drink it. The dry hopping is still there, but the dark chocolate is starting to come through just a bit more.
05/22/2010 esheppy
Have to be honest... I love this beer. The dry hopping still comes through nicely, but a bit more restrained than when it was young. I have to brew this again (and again and again).