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.
Stone Soup IDA batch 1 --- cost $23.46
| 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
Recipe Notes
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. |
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