Skoll’s Bite

26 October 2013

Cascadian Black Ale / Black IPA475c83762c1ebea4a4197524fa78b8a9 88234ab20b49848a82c6bdd56a80ca27 e5ce60c724d32aaac1a1f5127fa93d15

62% Efficiency
OG: 1.065
FG: 1.008
ABV: 7.5%
est. IBU: 62
est. SRM: 27
Mash Temp: 65 C (149 F)
20L (5.25 gal) Batch size to compensate for losses with the hop load.

MALT
6.2 Kg (13 lbs, 11 oz) – Pale (2-Row) Malt
240 g (8.5 oz) – Caramel 40 Malt
175 g (6.2 oz) – Crystal 60 Malt
225 g (8 oz) – Munich Malt
185 g (6.5 oz) – Pale Chocolate Malt
175 g (6.2 oz) – Carafa III Special
385 g (13.5 oz) – Sugar (10 mins left in boil)

HOPS
14 g (0.5 oz) – Columbus (11.1%) – First Wort Hopped
14 g (0.5 oz) – Centennial (10.9%) – 15 mins
14 g (0.5 oz) – Cascade (7.3%) – 15 mins
14 g (0.5 oz) – Columbus (11.1%) – 15 mins
14 g (0.5 oz) – Centennial (10.9%) – 5 mins
14 g (0.5 oz) – Cascade (7.3%) – 5 mins
28 g (1 oz) – Centennial (10.9%) – 0 mins
28 g (1 oz) – Cascade (7.3%) – 0 mins

YEAST
Wyeast 1056 – American Ale
Made a two-stage starter on a stirplate a few days before.

FERMENTATION
3 Weeks @ 17.5 C (63.5 F)

NOTES
Needed a blow off tube for the first week+ of the fermentation. Blew off a lot of yeast. Had in ambient of 17.5 C (63.5F) for the first week and them let it rise a degree or two. Once ferment calmed a bit I replaced the blow woof tube with an airlock. Fermented for another week or so with bubbles in the airlock and movement the carboy. Kegged at near four weeks. Wanted it for the weekend so I put it at about 1 C (33F) and at 32 psi for 48 hours – had good carbonation – removed headspace pressure and put 10 psi for serving.

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