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Old 05-30-2011, 08:04 AM   #1
hoppedupcascadian
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Default Partial - Midnight DIPA

Recipe Type: Partial Mash
Yeast: wyeast British Ale
Batch Size (Gallons): 5
Original Gravity: 1.85
Final Gravity: TBD
Boiling Time (Minutes): 90
Primary Fermentation (# of Days & Temp): 14 days at 68
Secondary Fermentation (# of Days & Temp): 14 days at 68
Tasting Notes: Hoping for something crazy

I began this brew wanting to do a CDA, so I used Deschutes Hop in the Dark clone recipe. Then I attempted to make it a black dipa, this is what I came up with.

Midnight DIPA.

Grains & Extract.
7 lbs Pale LME
2lbs light Briess DME
1lb 2-row Pale
5 oz Briess Caramel 60L
4 oz Flaked Oats
2.4 oz Munich Malt
2.4 oz Chocolate Malt
1.8 oz Dark Crystal 120L Malt
.4 oz Black Patent
.4 oz Bairds Roasted Barley

Hops

2 oz Northern Brewer
2 oz Cascade
1 oz Nugget
1 oz Centennial (pellet)
1 oz Amarillo
1 oz Citra
1 oz Chinook
1 oz Warrior
(Dry hops to be determined)

Brittish Ale Yeast
3/4 tsp. Irish Moss
.25 lb Honey

Hop Schedule
90- 1 oz Northern Brewer, .5 oz Cascade, .5 oz Amarillo
75-.5 oz Nugget, .5 oz Citra
60- .5 oz Cascade, .5 oz Centennial, .5 oz Northern Brewer
45- .5 oz Warrior, .5 oz Nugget
30- .5 oz Chinook, .5 oz Citra, .5 oz Cascade
15- .5 oz Northern Brewer, .5 oz Amarillo
0- .5 oz Warrior, .5 oz Chinook, .5 oz Cascade
Dry Hop- 1 oz for 5 days, 1 oz for 7 days, 1 oz for 10 days. Hop types to be determined.

Add 3/4 tsp. Irish Moss at 15 mins.
Add 1/4 lb Honey at 0 mins.

Pitch yeast at 75 degrees F.

I am a little worried about only using one packet of wyeast labs yeast and no yeast nutrient with such a high O.G. I am hoping the 2 lbs DME and the little bit of honey will help.

I am expecting an almost black color and about 9 % ABV with heavy hop aroma. This brew is so big and heavy I think its nearly a barelywine, but I am not great with determining styles. I am hoping the caramel and chocolate malt flavors come through and that the oats and honey help smooth things out a touch.

Please let me know what you think of this recipe. I still need to figure out my dry hops and my fermentation and bottle conditioning times. With such a heavy grain load should I let the majority of the batch mature for a couple months before drinking? Or will the heavy hop load demand to be drank earlier as to not loose precious hop flavor and aroma?

Let me know what you think

-Colin
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Old 05-30-2011, 08:18 AM   #2
hoppedupcascadian
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Quote:
I am a little worried about only using one packet of wyeast labs yeast and no yeast nutrient with such a high O.G. I am hoping the 2 lbs DME and the little bit of honey will help.
Will a two week ferment and 2 lbs of DME be enough to get the yeast colonies to the number they should be at? Or should I add more yeast tomorrow?.. If that is even a good option. Please let me know.
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