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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Draconian Libations': The Stroke of Midnight (Black IPA)
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Old 05-17-2013, 02:37 PM   #31
mhenry41h
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Of course, my beer interest has mostly changed over to German Lagers and Sour beers, so most of what I'm making are lager styles. This, lagering everything, including ales, almost is natural to me now.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

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Old 05-27-2013, 02:08 AM   #32
TwinsBrewers81
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So I didn't put this in there but man did this beer have a fruity, floral nose in the bottling bucket. My wife asked me if it was bottling flowers, lol! It does smell great and I am pretty excited to try this. Going to pop one in the fridge on wednesday and sample it sunday. I've got an extra fridge that will one day be a kegerator that I may throw about a case in and try that lagering suggestion.

Side note, I was reading on your website about your pumpkin stout (midnight jack) and some of your sours, but didn't see any recipes for those. I'm starting to think about a sour or two and some fall beers (brewed a smoked porter last weekend) and thought a pumpkin beer maybe nice as well. PM me if you'd care to share.

Chris

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Old 05-27-2013, 05:18 AM   #33
mhenry41h
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You are most welcome to the recipes. I'll dig them up for you. Next Sunday I'm planning a double brew day. I'm taking my Munich Helles recipe and adding a touch of honey malt and will add a lb of Wildflower honey when primary starts to slow. I'm also planning an India Pale Lager using Cluster, Glacier, and Palisades hops. I'm quite looking forward to it.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 06-12-2013, 01:31 AM   #34
TwinsBrewers81
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This is turning out to be pretty awesome! Think I got the carb pretty much perfect, slightly over, good mouth feel. Really like the hop combo, next time may drop the ctz (except bittering) and go with 2 oz of cascade and 2 oz styrian goldings. The flavor is pretty floral and citrus forward, I don't think the ctz I have really adds much flavor, solid bittering though.

Thanks for the recipe, i think it needs another 7-10 days and the aroma and flavor will total be there. it's a bit roasty right now, but still pretty awesome.

Thanks again, will be brewing this again.

Chris

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Old 06-14-2013, 03:20 AM   #35
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That's awesome! I'm glad it turned out for you! My wife loves this beer and I'm glad it's getting spread around.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 07-29-2013, 02:08 AM   #36
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Twinbrewers, did this one bottle condition nicely for you?

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 07-29-2013, 01:19 PM   #37
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I didn't end up lagering it as you suggested, it has gone pretty darn fast though. Super good beer and well balanced...I will be brewing this again. Thanks for the recipe.

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Old 07-29-2013, 03:17 PM   #38
mhenry41h
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Great! I'm glad you enjoyed it! My wife has been pestering the crap out of me for a re-brew but I rarely brew ales anymore. I guess I should do one for old time's sake!

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 07-30-2013, 02:38 PM   #39
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Hi,

I just stumbled upon your recepie and its sounds great.
The only part that I am just thinking about is if 6,6% of Carafa III will get you a wohle lot of roast flavors into the beer.
I don`t really like roast flavor that much it is sometimes like one is drinking a burnt steak or something similar.
I mean 1% of Carafa III would be enough just to give the beer a real deep color.
Do you think it would be a good idea just to put 1% Carafa III in it and instead up the 2-row with the difference?
TIA

Cheers

Martin

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Old 07-30-2013, 11:45 PM   #40
mhenry41h
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I think it would be a tasty beer. You wouldn't have a "black IPA," but you would have an amber IPA on your hands. It definitely has a toasty character if you brew my recipe.

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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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