Troublemaker CCDA in a Braumeister

Tuesday night was brew night again for me…I’ve been hankering after a dark, roasty IPA sort of thing for a while, blame Magic Rock’s Dark Arts; I still can’t stop thinking about the taste of that beer, even though it’s not a CDA or IPA, I can’t get it out of my head.  https://yeastismybitch.com/2013/11/07/magic-rock-dark-arts/

So with roasty hoppy thoughts to the fore I put this together…let’s face it, this is more of a CCDA, than a CDA – featuring as it does Chinook and Cascade.

Here’s the recipe:

Troublemaker-CCDA

I used US-05 again as I wanted the hops and malt to feature strongly and not have the yeast steal the show.  The final 25g of Cascade and 10g of Chinook will be for dry or keg-hopping.  I haven’t decided yet which.

I hit the target gravity of 1053 and got 22 or so litres of wort into the fermenter. It tastes good and is fairly hoppy…but the carafa II does seem to run quite strongly, so I’m hoping the tastes will even out during fermenting and conditioning.  Combining dark malts and powerful hops does seem to be a bit of a delicate balancing act.

The one thing I will say about this latest brew session is: BLOODY LEAF HOPS IN A BLOODY BRAUMEISTER…  If I get another hop blockage in the bloody teeny weeny Braumeister tap, I’ll bloody scream.  In future it has to be either pellets or a hop screen.

Speidel, this piddly little block-up-able tap really is a major shortcoming, please fit a hop strainer as standard to the Braumeister.

…And that’s why this brew is called “Troublemaker”, a hop blockage during the run-off meant that I had to unscrew the Braumeister tap to let the wort out into the fermenter through a sterilised sieve and funnel combination.

Unfortunately the pressure of a full volume of wort in the boiler meant it overshot the funnel and pissed a litre or so of wort all over the floor and into one of my shoes.

Balls.

The Troublemaker is bubbling away at 18.5C, tasting notes will follow…

Home-Brewed Chinarillo IPA: Tasting Notes

This tasting has been a long time in coming, so apologies for that.  The truth is that I’ve been sampling it from time-to-time, but this past spell of hot weather, and me with no kegerator, means that I’ve been mainly pulling pints of foam.

Fortunately a break in the heat has at last allowed to me to get some beer out and some notes down about it.

Straight from the cornelius keg we’re still getting a fairly monstrous head, but that will calm down as the weather cools.  The head is dense, long lasting and quite sticky.  Colour-wise it’s a hazy orangey-coppery, the haziness coming from a small amount of yeast still in suspension and the generous amount of Amarillo dry hopping.

The aroma that I get is bold, assertive and pretty much how I want it to be – zesty, grapefruity and really, really fresh.  There’s a little bit of minerality there too and a lovely malt ‘n’ alcohol underscore.

In the taste I get a truckload of BIG flavour: grapefruit, citrus peel and sweet malt – along with a very satisfying bitterness (about 50IBUs according to my calculations!)  The citrus and bitterness take turns to dominate before they fade to echoes of orangey citrus and malt, muted vegetative hops and a sublime bitter finish on the aftertaste…the mouth-feel is good, quite heavy, but good all the same.

I couldn’t be happier with the way that this turned out and I must have at least 15 litres of it left too!

When I make the next version (Chinook and Cascade) I may swap a little of the Vienna malt out for a small amount of Crystal malt (mainly for a colour difference and a slight spin on the taste).  I’m also thinking that I might drop some of the malt (500gms or so) to be replaced with dextrose or something just to dry out the body a tad…

Here are the other posts that lead up to this beer:

https://yeastismybitch.com/2013/06/25/home-brewed-chinarillo-ipa-update-refractometer-readings/

https://yeastismybitch.com/2013/06/20/home-brewed-chinarillo-ipa/

I need to plan another brew day soon, as this keg won’t last forever…I will post when I do.