08.02.2009

Triple hop brewing is all the rage these days, what with Miller doing it, so I’m going to as well! ;)

Triple Hopped Dark Ale
—
Brewer: Josh Gum
Style: American IPA
Batch: 5.50 gal All Grain

Characteristics
—————
Recipe Gravity: 1.064 OG
Recipe Bitterness: 75 IBU
Recipe Color: 26° SRM
Estimated FG: 1.015
Alcohol by Volume: 6.0%
Alcohol by Weight: 4.9%

Ingredients
———–
American two-row 11.00 lb, Grain, Mashed
American Munich 1.00 lb, Grain, Mashed
American chocolate malt 0.50 lb, Grain, Mashed
Carafa III malt 0.50 lb, Grain, Mashed

Chinook (13aa) 0.75 oz, Whole, 60 minutes
Chinook (13aa) 0.20 oz, Whole, 30 minutes
Nugget (14.2aa) 0.35 oz, Whole, 30 minutes
Centennial (9aa) 0.50 oz, Whole, 10 minutes
Magnum (14aa) 0.50 oz, Whole, 10 minutes
Centennial (9aa) 0.50 oz, Whole, 5 minutes
Magnum (14aa) 0.50 oz, Whole, 5 minutes
Simcoe (12.9aa) 1.00 oz, Whole, 5 minutes

Calcium Chloride 1.00 unit, Other, 1tsp @ 60min
Irish Moss 1.00 unit, Fining,
WLP001 California Ale 1.00 unit, Yeast,

Dry Hops 1.00 unit, Other, 1oz Simcoe, 1oz Centennial after primary fermentation

Notes
—–
Recipe Notes:
Mashed at 156f for 60min
Ferment at 68f

Batch Notes:
OG 1.060

8/13: FG 1.014.. a little more heavy on the mouthfeel and the chocolate and roast notes come through a little more. Definitely a bit more bitterness throughout.. along with the dry hop, this should come out tasting really great.

8/20: Kegged, FG 1.014. Medium body and carbonation, citrus (grapefruit, orange peel) hop flavors with some bitterness from a roasted/burnt character. Plenty of tropical fruity hop nose, tan dense head that sticks to the glass and stays around for a good while. Bitterness and malt hides the alcohol background.. Mildly harsh bitterness and warmth stays well after the drink, reminding you to have another. :) B+ Next batch I’d adjust the bittering hops a little, go 1/2oz chinook and 1/4oz magnum at 60 minutes.

Filed Under Brewing 

Comments

  1. brent on 03.11.2010

    I’m wanting to brew a “Black IPA”. Have you tried the HOP Works Black IPA, or the new spring release of Oakshire’s Black IPA? If so how does yours compare? I prefer the HOP Works, Oakshire’s seemed less of an IPA.

  2. site admin on 03.14.2010

    Mine has a big hop nose with the tropical & citrus type aroma these hops are known for. The toasted/roasted notes on mine are pretty well subdued and I’ve been told its a very deceiving beer due to this.. My most recent version, brew #79, has a touch more roasted notes and I bumped up the bitterness a bit.. I think next time I’ll keep the upped bitterness but notch back the roasted notes a little bit (my grain source changed and I’m getting a little more character out of the grain that I use versus what I’ve used in the past). I’m curious to hear what you decide to do and how it comes out!

  3. brent on 03.25.2010

    Thanks for the reply Josh. I am a fairly new homebrewer, not set up for all grain yet. Have been doing extract (DME and LME) and “steeping” the specialty grains. What would be an extract equivalent, or is there a way to translate to extract in place of mash?

Leave a Reply