Double Sunshine Daydream

This Imperial IPA recipe is based on a clone found on www.brewtoad.com. I have dubbed it “Double Sunshine Daydream” because I would be dreaming to believe I could come close to Sean’s masterpiece. I didn’t change the Brew Toad recipe up too much, other than using Citra with different AAU than the author’s source, and a bit more of the Columbus at the start of the boil. I still am under the AAUs of the original, but I expect it to still be bitter and fragrant. I also chose to blend a U.S. 2-row pale malt with the Crisp pale malt I had success with in the American India Pale Ale recipe from 2013.

At ~8% ABV this is a nice, big, Imperial IPA. The OG was ~1.070.

FERMENTABLE INGREDIENTS

  • 6.0 lbs Crisp pale (mash)
  • 3.5 lbs of Briess U.S. 2-row pale (mash)
  • 2.5 lbs. Briess Vienna Malt (mash)
  • 1.0 lb. Flaked Oats (mash)
  • 1.0 lb. Corn Sugar – Dextrose (boil)
  • 0.75 lb. Briess Carapils® Malt (mash)
  • 0.38 lb. Weyermann® CARAMUNICH® I (mash)

Mashed in at ~150°F using 15.9 qts (~4 U.S. gallons) for 75 minutes maximum in an effort to achieve a lighter color. I sparged with 16 quarts (4 U.S. gallons) of water at ~165°F. The boil was 60 minutes exactly to avoid darkening the beer.

HOP SCHEDULE

  • 1 oz. Columbus (19.5 AAU) for full boil
  • 1 oz. Citra (13.3 AAU) at 20 mins from end of boil
  • 2 oz. Citra (13.3 AAU) at 5 mins from end of boil
  • 3 oz. Citra (13.3 AAU) at removal from heat
  • 2 oz. Citra (14.5 AAU) upon racking to secondary (dry hop)

The original recipe called for Wyeast 1056 (White Labs 001), but I decided to use the SO-5 dry yeast for a more neutral yeast profile.

The primary fermentation was 7 days. I allowed the beer to stay in a secondary for 2 weeks, and bottled at the end that time.

Winter Bear Stout

This stout is my take on Scott Russell‘s clone recipe in his excellent book, North American Clone Brews. Not being a huge fan of Fuggles hops I opted for Styrian Golding, Kent Golding, and Bramling Cross.

Winter Bear Stout

5 gallons, all-grain

Ingredients:
7lbs Pale Malt
8oz Roasted Barley
8oz Dark (90ºL) Crystal Malt
4oz Chocolate Malt
1oz Styrian Golding
1oz UK Kent Golding
1oz Bramling Cross

Procedure:
Crush grains. Heat 3 gallons of water to 165°F. Dough in grains and hold 90 minutes at 152°F. Heat 3.75 gallons water to 167°F. Begin runoff and sparge. Bring to a boil, add Styrian Golding. Boil 30 minutes and then add Kent Golding. Boil another 30 minutes and Bramling Cross. Chill to 80°F and take a hydrometer reading. Pour into a sanitized fermenter, splashing well to aerate. Pitch Irish ale yeast, seal and ferment at 65 – 68°F for 2 weeks. Rack to secondary, condition 3 to 4 weeks. I transferred this to a clean keg and pressurized to 15 PSI for about 5 days before tapping.

OG: 1048