Partial Mash Yeast:
California Ale White Labs #WLP001 Yeast Starter:
Big (dual yeasts) Additional Yeast or Yeast Starter:
SafAle American DCL Yeast #US-05 Batch Size (Gallons):
5 Original Gravity:
1.080 Final Gravity:
120+ Boiling Time (Minutes):
80.3 SRM Primary Fermentation (# of Days & Temp):
3 weeks Tasting Notes:
Aggessive Black DIPA with a snappy rye and resiny C3 hop tone.
Stats via Beer Smith
Note: Efficiency only 60.00, got poor efficiency from the mini-mash but that equally increased the hop utilization. This is a two stage partial mash, see below.
6 lbs Pilsner Liquid Extract [Boil for 15 min] (39.34 %)
3 lbs Pale Malt (2 Row) US (19.67 %)
2 lbs Carafa III (13.11 %)
Please Use Debittered Black Malt!
1 lbs 4.0 oz Chocolate Rye Malt (8.20 %)
1 lbs Crystal Rye (6.56 %)
1 lbs Flaked Rye (6.56 %)
1 lbs Cara-Pils/Dextrine (6.56 %)
.5 lb rice hulls
2.00 oz Chinook [13.60 %] (60 min)
0.50 oz Centennial [9.00 %] (40 min)
0.50 oz Cascade [5.50 %] (30 min)
1.50 oz Cascade [7.20 %] (2 min)
2.00 oz Chinook [13.60 %] (2 min)
1.50 oz Centennial [9.00 %] (2 min)
1.00 oz Cascade (Dry Hop 7 days into fermentation)
1.00 oz Centennial (Dry Hop 3 day prior to removal from fermenter)
0.25 tsp Irish Moss (Boil 10.0 min)
1.00 tsp Yeast Nutrient
1 Pkgs California Ale (White Labs #WLP001) [Starter]
1 Pkgs SafAle American (DCL Yeast #US-05) [Starter]
Mini Mash the Pale Malt, Flaked Rye and Rice Hulls in 2.5 Gallons at 170.5, step temp 158 for 40 minutes, heat back to 168 for 10-15 minutes for mash out, transfer to primary boil kettle upon completion of steep below...
Steep speciality grains (using steeping bag) in 1.5 gallons at 158 for 30 minutes in primary boil kettle, quick batch sparge .5 gallon at 170, add the mini mash wort above. Add water to achieve proper pre-boil amount, boil for 60 minutes.
Add Liquid Extract at 15 minutes, stirring often at this point to prevent scorching of the wort.
Is it worth the extra effort? Well, the proof was in the taste and aroma.