Kayla's 25th birthday is coming up and she wanted something Imperial and hoppy. Her request was a clone Dogfish Head's Burton Baton--two beers blended together. Recipe from IPA, by Mitch Steele.
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| Front: Old Ale, secondary. Back: IIPA, dry-hopped. |
Beer #1: Old Ale
Recipe specifics:
Recipe specifics:
Size (Gal): 1.50
Total Grain (lbs): 6 lbs, 10 ounces
Projected OG: 1.095
Projected SRM: 8.2
Projected IBU: 92.2
Wort Boil Time (min): 60
Total Grain (lbs): 6 lbs, 10 ounces
Projected OG: 1.095
Projected SRM: 8.2
Projected IBU: 92.2
Wort Boil Time (min): 60
Fermentables:
90.57% -- 6.00 lbs 2 Row
2.36% -- 2.50 ounces Caramel 60L
1.42% -- 1.50 ounces Biscuit Malt
5.66% -- 6.00 ounces Table Sugar
2.36% -- 2.50 ounces Caramel 60L
1.42% -- 1.50 ounces Biscuit Malt
5.66% -- 6.00 ounces Table Sugar
Hops:
0.60 ounces Millennium at 60 min
0.30 ounces Simcoe at 15 min
0.50 ounces Willamette at 00 min
0.60 ounces Millennium at 60 min
0.30 ounces Simcoe at 15 min
0.50 ounces Willamette at 00 min
Extras:
1 gram of gypsum in mash
1 gram of gypsum in mash
Yeast:
Safale S-04 (Dry English Ale Yeast)
Mash:
Sacch rest: 75 min at 149 F
Notes:
- 4/27/2014: Brewed
- Pitched yeast at 68F
- Fermented in living room, near front door
- 5/6/2014: Transferred to secondary and added 1 ounce oak cubes.
- 5/24/2014: Blended with Part 2, Dry-Hopped IIPA. Bottled
Tasting Notes: 6/6/2014
Interested to see how this turns out. Love the beer myself and looking for a recipe to try. Good luck!
ReplyDeletetlback20,
ReplyDeleteThis beer was both a success and utter failure. We have not posted any tasting notes because every bottle opened thus far has not been carbonated. We are crossing our fingers that if we wait longer something might happen. So that is the failure part. In terms of the recipe and method, I do think it was pretty successful. If I was to change anything, I would make it hoppier and maybe reduce the amount of time in contact with oak by a bit (maybe one day less). I would say you could base your attempt on this recipe and be quite happy with it. Just make sure you have enough healthy yeast left over at bottling! Cheers.