The weekend is finally upon as and with the exception of a weird numbing headache, I’m ready to greet the weekend with thick open arms.
You’ll be pleased to hear that I’ve been working on two new recipes based on DIY Dog.
Due to some recent failings on my dark beers, I thought It best to dive straight in and build on the weaknesses. This month I’ll be producing a Hopped Up Black IPA and a Fairly British Porter. I call it fairly British because it has a good wedge of British hops….. But not entirely….. so, there we go!
The tried and tested recipies will be coming later in the month, but lets take a look at what will be going into my projects for April.
The Black IPA will be pretty basic on the malts. Opting for the crisper and cleaner extra pale malts for the base with the addition of caramalt and dark crystal to provide a little sweetness, some toffee flavour and add to to the darker colour. Carafa I & Carafa III will be added to provide the dark colour I’m looking for, along with an espresso aromas and a chocolate\coffee flavour without being too bitter. The crispness of the beer along with the flavour of the hops need to sing here.
The hops will be purely American.
I’ll be boiling in plenty of Simcoe which acts as a great dual purpose hop giving an abundance of pine, fruit and earthiness. I’ll later dry hop with the aforementioned Simcoe as well as adding Cascade and Mosaic hops. The Cascade hops will give plenty of citrus of floral notes whilst the Mosaic will go down the tropical yet fruity route.
The IPA should be bursting with American hoppy flavour.
Finally, It will all be brought together with an American Ale yeast. I’ve been using Safale US-05 which has always offered great results at fermentation stage.
The Porter will again be made up of extra pale malts for the base but will include plenty of dark grains. I’ll be including Dark Crystal for sweetness and colour, Amber malts which should help with the colour and impart a biscuity flavour and black malts to deepen the colour but also offer a deeply roasted and somewhat bitter flavour to the porter. Roasted barley will be used to build on the roasted flavour but should help with giving a dryer finish and oats will help to give body and help with head retention.
I’ll be using a little Fuggles and East Kent Goldings to provide a purely British feel to the porter but will also add a touch of Willamette. Willamette is an American hop which pairs well with Fuggles and should be fine with the East Kent Goldings. Overall, these hops should give a floral, spicy and herbal tone to the beer both in flavour and aroma.
As with before, I’ll be using an American Ale yeast in the form of Safale US-05 to bring everything together.
Keep an eye on the blog for further updates aswell as the recipes themselves, all coming later this month.