So, last night my friend Rob came over and we brewed two beers. (Note to self: Brewing two beers on a Friday night is a bit much- do it on a Saturday next time.)
We started with the IPA, thinking it would be the easier of the two recipes. Here’s the recipe we used (inspired by Sam Calagione.)
4-1/2 gallons (17 L) water
1 pound (455 g) 60 Lovibond Crystal malt
2 teaspoons (28 g) gypsum
8 pounds (3.6 kg) pale liquid malt extract (65 minutes)
1-1/2 ounces (43 g) Centennial hops (bittering) (60 minutes)
1 teaspoon (5 g) Irish Moss
1 ounce (28 g) Cascade hops (flavoring) ( 10 minutes)
1/2 ounce (15 g) Cascade hops (aroma) (End of boil)
Yeast: Wyeast 1272
1/2 pound (225 g) light brown sugar (Day 2)
1 ounce (28 g) Cascade hops (Days 5-7)
Oh, by the way, we DOUBLED both recipes!
So, we got the crystal malts all nice and pretty and mashed, strained the grains out, then started the boil. Added the 16lbs of liquid malt extract, and then the first hop addition- 3oz of Centennial hops.
We boiled for 50 minutes, added 2oz Cascades and some whirlfloc tablets, waited 10 minutes then added 1oz of Cascades. Strained the hops out, then poured it equally into our fermenters. Beer 1 done, on to beer #2.
Rob’s Belgian Dubbel
3.3lb Briess Pilsen Light LME
1lb 2oz Pilsner Malt (German Pilsner )
2.25 Aromatic Malt (or German Melanoidin)
1lb 7oz crystal malt (20L)
2.25lb Briess Special Roast Malt (50L) (Domestic “Special Roast” Malt)
2.66lb corn sugar
1.25oz Fuggles hops (60 min)
.33oz Fuggles hops (0 min)
.25oz (7.1g) Curacao orange peel
.5oz (14g) Licorice root
Wyeast 1214 Belgian Ale yeast
1.2 cups corn sugar for priming
We did the grain tea on this one, slowly brought the temp up to 168 degrees over a 30 minute period, then sparged the grains. Well, at least that was the theory. The temp didn’t cooperate terribly well with us, but we got it close enough.
We took the grain tea we made, added corn sugar, and began the boil.
The hop schedule is pretty simple. Fuggles at the beginning and fuggles at the end. The original recipe called for Styrian Goldings, but Steinbarts was out of Goldings.
With 15 minutes remaining in the boil, we added the orange peel, licorice root, and light malt extract. Finished the boil, added the last fuggles, strained the beer and put it in the fermenters.
Now, I’m waiting for Rob to bring the yeast by so I can pitch it. I also need to pick up a new hydrometer, as Greggory broke my last one. Will record initial gravity soon.
Note: Initial gravity on the IPA was 1.070. The Dubbel was 1.066. Both going to be big beers.