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Hops n' Robbaz

Black IPA, Cascadian Dark Ale, Hoppy Porter... whatever you call it, just enjoy it.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Hops n' Robbaz Style: Cascadian Dark Ale
Type: All grain Size: 5.5 gallons
Color:
99 HCU (~35 SRM)
Bitterness: 79 IBU
OG: 1.066 FG: 1.010
Alcohol: 7.2% v/v (5.7% w/w)
Water: Tap water with 1 TBS 5.2 Mash Stabilizer and 1 tsp gypsum in mash tun.
Grain: 11 lb. American 2-row
4 oz. American crystal 80L
4 oz. Belgian Special B
14 oz. Dehusked Carafa III
4 oz. Breiss Special Roast
Mash: 80% efficiency
153F for 60 min with 1.3 qt per pound. Mash out for 10 min at 170F. Sparge with 170F water to attain 7 gal.
Boil: 60 minutes SG 1.049 7.5 gallons
Hops: 1 oz. Chinook (11.6% AA, 60 min.)
.5 oz. Cascade (9.5% AA, 30 min.)
.5 oz. Simcoe (12.2% AA, 30 min.)
.5 oz. Citra (13.9% AA, 5 min.)
.5 oz. Nugget (13.5% AA, 5 min.)
.5 oz. Cascade (aroma)
.5 oz. Citra (aroma)
.5 oz. Nugget (aroma)
.5 oz. Simcoe (aroma)
1 oz. Columbus (whole leaf) (aroma)
Yeast: Safale US-05 primary cake from a previous IPA.
Log: Primary 5-10 days at 65F. Rack to secondary and add .5 oz each of Citra, Cascade, Nugget and Simcoe pellet hops along with 1 oz Columbus leaf hops. Allow 2 weeks in secondary. Filter into keg.
Carbonation: Force carbonate.

Recipe posted 02/08/14.