starrfish
Well-Known Member
Found a Double Diamond English Pale ale recipe on Cats Meow. Used to really like Double Diamond when I could get it in PA. Haven't had it in years, so I will have no comparison except for old fond memories....
I'm going to post suggested recipe (all grain), and my take on a partial mash version. I've also removed the brown sugar and replaced it with a 1/4 lb of honey malt for residual sweetness, upped OG and target FG to take care of some of the body issues noted in original . Take a look and see what you think. any suggestions welcome.
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Double Diamond (my partial mash) See Below for original
4lbs Maris Otter
3lb LDME
1lb 20LVB Crystal malt
.25lb Corn Sugar
.25lb Honey Malt
.25 Dextrine
2 ounces, Williamette (60m)
1/2 ounce, Williamette (10m flameout)
Irish moss + Gel Finnings
Safale # S-04 (whitbread)
Corn sugar prime 3/4+ (I recall DD to be pretty effervescent for an english pale and very clear)
Specs:
1.055 OG
1.014 FG
45 IBU
7 SRM
5.3 ABV
Procedure:
This is an infusion mash 1.6 Gallons at 158 degrees. Sparge w/ 2 gallons to get boil volume to 3.3 gallons. Add DME, corn sugar, dextrine, and 2 oz Willamette, boil 60 min. Steep 1/2oz willamette for 10min @ flame-out.
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Double Diamond (Cats Meow post all grain)
Classification: pale ale, all-grain,
DoubleDiamondSource: Brian Glendenning([email protected]) Issue #581,2/14/91
My notes say that it was close in flavour but a bit light in both colour and body com-pared to the real thing.
Ingredients:•
9 pounds, Pale ale malt•
1 pound, crystal malt•
3/4 pound, Brown sugar
1/2 pound, malto-dextrins ( or 3/4# carapils)
2 ounces, Williamette (60m)
1/2 ounce, Williamette
Whitbred dry yeast
Procedure:
This is an infusion mash at 156 degrees.
Sparge, and add brown sugar, and malto-dextrins.
Bring to boil and add 2 ounces Williamette hops. After 60 minutes,
turnoff heat and steep 1/2 ounce Williamettehops for 10-15 minutes.
Specifics:•O.G.: 1.051•F.G.: 1.010
____________________________________________________________
Gearing up to brew this weekend, depending on ambition and weather may brew 2 this weekend. On deck: Hopless Olde ale, Double Diamond clone, OR HCl = Honey Coriander Lager.
Don't want to do Olde ale and Corriander at same time as they both will need secondary to dry hop herbs... and both need a LONG TIME in the bottle to blend and mellow. Need a quickie to drink while other 2 are aging out! LOL Don't we all need a quickie!
I'm going to post suggested recipe (all grain), and my take on a partial mash version. I've also removed the brown sugar and replaced it with a 1/4 lb of honey malt for residual sweetness, upped OG and target FG to take care of some of the body issues noted in original . Take a look and see what you think. any suggestions welcome.
____________________________________________________________
Double Diamond (my partial mash) See Below for original
4lbs Maris Otter
3lb LDME
1lb 20LVB Crystal malt
.25lb Corn Sugar
.25lb Honey Malt
.25 Dextrine
2 ounces, Williamette (60m)
1/2 ounce, Williamette (10m flameout)
Irish moss + Gel Finnings
Safale # S-04 (whitbread)
Corn sugar prime 3/4+ (I recall DD to be pretty effervescent for an english pale and very clear)
Specs:
1.055 OG
1.014 FG
45 IBU
7 SRM
5.3 ABV
Procedure:
This is an infusion mash 1.6 Gallons at 158 degrees. Sparge w/ 2 gallons to get boil volume to 3.3 gallons. Add DME, corn sugar, dextrine, and 2 oz Willamette, boil 60 min. Steep 1/2oz willamette for 10min @ flame-out.
____________________________________________________________
Double Diamond (Cats Meow post all grain)
Classification: pale ale, all-grain,
DoubleDiamondSource: Brian Glendenning([email protected]) Issue #581,2/14/91
My notes say that it was close in flavour but a bit light in both colour and body com-pared to the real thing.
Ingredients:•
9 pounds, Pale ale malt•
1 pound, crystal malt•
3/4 pound, Brown sugar
1/2 pound, malto-dextrins ( or 3/4# carapils)
2 ounces, Williamette (60m)
1/2 ounce, Williamette
Whitbred dry yeast
Procedure:
This is an infusion mash at 156 degrees.
Sparge, and add brown sugar, and malto-dextrins.
Bring to boil and add 2 ounces Williamette hops. After 60 minutes,
turnoff heat and steep 1/2 ounce Williamettehops for 10-15 minutes.
Specifics:•O.G.: 1.051•F.G.: 1.010
____________________________________________________________
Gearing up to brew this weekend, depending on ambition and weather may brew 2 this weekend. On deck: Hopless Olde ale, Double Diamond clone, OR HCl = Honey Coriander Lager.
Don't want to do Olde ale and Corriander at same time as they both will need secondary to dry hop herbs... and both need a LONG TIME in the bottle to blend and mellow. Need a quickie to drink while other 2 are aging out! LOL Don't we all need a quickie!