- Recipe Type
- Extract
- Yeast
- Safale - American Ale Yeast US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.075
- Final Gravity
- 1.020
- Boiling Time (Minutes)
- 60
- IBU
- 94
- Color
- Very Dark
- Primary Fermentation (# of Days & Temp)
- 15 days 68 degrees F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- chocolate, roasted coffee, lots of tropical fruit going on here
"Revelation 9:11 And they had a king over them, which is the angel of the bottomless pit, whose name in the Hebrew tongue is Abaddon"
Fermentables:
4.5 lb Liquid Malt Extract - Dark (boil for 60 minutes)
4.5 lb Liquid Malt Extract - Dark - (late addition, add with 15 minutes left)
1 lb Corn Sugar - Dextrose - (late addition, add with 15 minutes left)
Steeping Grains (Steep for 30-45 minutes at 155-160F):
0.5 lb American - Caramel / Crystal 80L
0.375 lb German - Carafa III
0.25 lb American - Chocolate
0.25 lb American - Roasted Barley
0.125 lb Fawcett Pale Chocolate
0.125 lb English Dark Crystal
0.125 lb English Extra Dark Crystal
Total Hops (10 ounces: 1oz summit, 1oz chinook, 2oz centennial, 3oz cascade, 1oz citra, 1oz galaxy, 1oz simcoe) <---All hops are pellet
Brewing Hops schedule:
1 ounce Summit @60
1 ounce Chinook @15
1 ounce Centennial @10
1 ounce Cascade @5
1 ounce Centennial @0 (Flameout)
.5 ounce Citra @0 (Flameout)
.5 ounce Galaxy @0 (Flameout)
.5 ounce Simcoe @0 (Flameout)
At flameout add 1 oz Centennial, .5 oz Galaxy, .5 oz Citra and .5 oz Simcoe. Cover the Brew Kettle if you want and perform a hopstand for 15-20 minutes, then discard hop bag and cool wort to 80 degrees.
Dry Hops:
2 ounces cascade, .5 ounce each of Citra, Galaxy and Simcoe added directly to primary
Fermented in primary for 9 days. Fermentation temp controlled at 68 degrees. After 9 days I dry hopped for six days adding hop pellets directly to primary (no bag). Bottled on day 15 and tasted just 8 days later. Beer was carbed up nice at that point and ready to drink. Carbonation after 8 days shown in picture below.
Fermentables:
4.5 lb Liquid Malt Extract - Dark (boil for 60 minutes)
4.5 lb Liquid Malt Extract - Dark - (late addition, add with 15 minutes left)
1 lb Corn Sugar - Dextrose - (late addition, add with 15 minutes left)
Steeping Grains (Steep for 30-45 minutes at 155-160F):
0.5 lb American - Caramel / Crystal 80L
0.375 lb German - Carafa III
0.25 lb American - Chocolate
0.25 lb American - Roasted Barley
0.125 lb Fawcett Pale Chocolate
0.125 lb English Dark Crystal
0.125 lb English Extra Dark Crystal
Total Hops (10 ounces: 1oz summit, 1oz chinook, 2oz centennial, 3oz cascade, 1oz citra, 1oz galaxy, 1oz simcoe) <---All hops are pellet
Brewing Hops schedule:
1 ounce Summit @60
1 ounce Chinook @15
1 ounce Centennial @10
1 ounce Cascade @5
1 ounce Centennial @0 (Flameout)
.5 ounce Citra @0 (Flameout)
.5 ounce Galaxy @0 (Flameout)
.5 ounce Simcoe @0 (Flameout)
At flameout add 1 oz Centennial, .5 oz Galaxy, .5 oz Citra and .5 oz Simcoe. Cover the Brew Kettle if you want and perform a hopstand for 15-20 minutes, then discard hop bag and cool wort to 80 degrees.
Dry Hops:
2 ounces cascade, .5 ounce each of Citra, Galaxy and Simcoe added directly to primary
Fermented in primary for 9 days. Fermentation temp controlled at 68 degrees. After 9 days I dry hopped for six days adding hop pellets directly to primary (no bag). Bottled on day 15 and tasted just 8 days later. Beer was carbed up nice at that point and ready to drink. Carbonation after 8 days shown in picture below.
