Friday, September 12th, 2014
Another version of the award-winning Black Frost. This time, with a fresh hop twist! The hops are in my yard and will be thrown in the boil minutes after they are picked. Since they are fresh, we will be using 4x the normal weight for a combined total of 48oz.
- Style: 23 Specialty Beer
- Batch Size (Gal): 12.00 (for 10 bottled)
- Anticipated OG: 1.059
- Anticipated ABV: 6.1%
- Anticipated SRM: 29+ (black)
- Anticipated IBU: 21 (Tinseth) Will actually be much higher!
- Brewhouse Efficiency: 70%
This is for 12gal
- 24# 2row
- 3# Caramel 60
- .5# Chocolate
- .5# Black Patent
- .5# Roast Barley
The chocolate should be mixed with the light malt. However, the patent and roast need to be powered (use a blade coffee grinder) and added to the top of the mash 30minutes in. This reduces the flavor but give maximum color.
Start with a thick mash at 155 for some body. Then, add cool water to bring it down to 150F by the time the powdered dark grains are added.
To match Burton-on-Trent water water profile (starting with Portland water)
Add per 5 gallon of water pre-boil: (about 10 gal pre-boil are needed). This should help bring out the massive hop flavor.
- 3.5g Baking Soda
- 5g Chalk
- 8.5 Epsom Salts
- 15g Gypsum
Lots and lots of hops
75+ minute boil
- 2 oz fresh Cascade at 75m
- 4 oz fresh Cascade at 30m
- 10 oz fresh Cascade at 10m
- 12 oz fresh Cascade at 0m
- Wait ten minutes
- 12 oz fresh Cascade – hot whirlpool for 10 more minutes
- Then, dry hopping after primary fermentation
- 4 oz Cascade dry hop dose 1 at ferment temps for 5 days
- 4 oz Cascade dry hop dose 2 at cold crash temps for 5 days
Pacman yeast. Start the ferment cool at 60ish, let it rise to 70F after a week and dryhop. Then cool back down and 2nd dryhop.
I set the eff back to 70%, due to the large mount of grain in my small tun. Last time the actually eff was almost 80% producing a 6.9% ABV. Let’s see if we get lucky again.
Started early and hit all the numbers perfectly. Taking the hops straight from the plants to the boiler was a lot of fun. The smell rolling off the kettle was intoxicating. Efficiency was closer to 75%, so we will end up with an ABV around 6.4%.
I am working on my own powerful, but simple brew calculator.
But, for now, you can enter the data into this calculator:
Gabriel Nagmay^Black Frost (Epic CDA)^^101^80^12^75^9^4^70^100^8.8^0.3^0^0^0^0^70^70^24^34^34^3^41^41^0.5^12^12^0.5^9^9^0.5^0^0^0^0^0^0^0^0^0^0^0^5^2^75^1^2^5^4^30^1^2^5^10^10^1^2^5^12^0^1^2^5^12^0^1^2^5^8^0^1^2^2^75^155^0.8^^^^Create a thick Mash @ 155, then add cool water to 150. The chocolate should be mixed with the light malt. However, the patent and roast need to be finely ground (think flour) and added to the top of the mash 30minutes in. This reduces the flavor but give maximum color. - I set the eff back to 70, due to the large amount of grain in my small tun. I also pulled back the 2 row a bit to get an ABV of 6ish. Should the eff be higher (say 80%) we will still be in a good place (6.9%) — Lots and lots of fresh hops: 2, 4 and 10 to bitter. 12oz Cascade at 0m Wait ten minutes 12oz Cascade – hot whirlpool for 10 more minutes 4oz Cascade dry hop dose 1 at ferment temps for 5 days 4oz Cascade dry hop dose 2 at cold crash temps for 5 days — This time, I am going to use Pacman (not listed) and start the ferment cool to 60ish, let it rise to 70 F after a week and dryhop. Then cool back down and 2nd dryhop.^^^^^^^^^^^^^^^^^^^^1.75^1.75^1.75^1.75^1.75^7^0.2^