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Old 05-28-2012, 04:44 PM   #1
lestershy
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Mar 2010
St. Louis
Posts: 134
Liked 2 Times on 2 Posts


Recipe Type: All Grain   
Yeast: us-05 rehydrated   
Batch Size (Gallons): 6   
Original Gravity: 1.055   
Final Gravity: 1.010   
IBU: 60   
Boiling Time (Minutes): 60   
Color: 20 SRM   
Primary Fermentation (# of Days & Temp): 13 days about 68F   
Additional Fermentation: 3 weeks in bottles   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Great! Think of a nicely roasted porter with a big hoppy kick.   

13 lbs 2 row
1 lb English brown malt
1/2 lb german chocolate malt (debittered)
1/2 lb crystal 60

Doughed-in with 5 gallons water @ 166F
Mashed @ 155F for 60 min.
Sparged with 4 1/2 gallons @ 180F
7 1/2 gallons 1.047 preboil
6 gallons 1.055 post boil

1oz Simcoe (14.4% AA) 60min
1oz Cascade (7.1% AA) 15min
1oz Citra (13.4% AA) 10min
1oz Simcoe 5 min
1/2oz Cascade 1 min
1/2oz Citra 1 min
1/2oz Simcoe 1 min

1 1/2oz Citra dry hop 7 days
1 1/2oz Cascade dry hop 7 days

My best beer to date. I've made it several times, but this is the winning recipe! Not only does it have a nice balance between sweet and bitter, the chocolate and citrus flavors play very nicely together.

 
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Old 05-28-2012, 05:18 PM   #2
tonyc318
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Dec 2011
Astoria, Oregon
Posts: 608
Liked 35 Times on 28 Posts


You put german chocolate male in it? Sick man! Haha. Kidding. I get auto corrected all the time, just thought that was funny. Great looking recipe otherwise!

 
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Old 05-28-2012, 06:16 PM   #3
lestershy
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Mar 2010
St. Louis
Posts: 134
Liked 2 Times on 2 Posts


Quote:
Originally Posted by tonyc318 View Post
You put german chocolate male in it? Sick man! Haha. Kidding. I get auto corrected all the time, just thought that was funny. Great looking recipe otherwise!
HAHA, I guess I'm not much of a proofreader, thanks for catching that.

 
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Old 05-29-2012, 01:38 AM   #4
tonyc318
Recipes 
 
Dec 2011
Astoria, Oregon
Posts: 608
Liked 35 Times on 28 Posts


Quote:
Originally Posted by lestershy

HAHA, I guess I'm not much of a proofreader, thanks for catching that.
I think my favorite part about it was the designation of debittered. That made it really funny.

Back to the recipe though. Did u end up with much of a chocolate note? That sounds interesting. I'm just about to crack open my first bottle of a session style CDA/black IPA/American black ale. Should be trying it in 2 days now.

 
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Old 05-29-2012, 03:23 PM   #5
lestershy
Recipes 
 
Mar 2010
St. Louis
Posts: 134
Liked 2 Times on 2 Posts


It definitely had a pronounced (but not overpowering) chocolate/roasty flavor which went well with the hoppiness and balanced the bitterness.

 
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