Mental Brew - Juledrikke II
December 20, 2019
Every year, I brew a Christmas beer to give away to friends and family. This year, I came up with the idea of creating a “chocolate orange” beer, reminiscent of the holiday sweet that my grandma always had on hand. I soon decided that a dark ale with prominent citrus flavor and aroma would be my best bet. I considered brewing a stout or porter, but ultimately settled on a Cascadian Dark Ale (aka Black IPA).
In keeping with the beer style, I incorporated a small amount of dark malts into the recipe for some roastiness and I added a bit of lactose to make the beer smoother and sweeter. (I anticipated that some people would find the typically dry and bitter character of a CDA off-putting.) I also decided to forego the chocolate flavor and primarily focus on the hops.
I purchased a number of hops in bulk from Puterbaugh Farms in Washington, including some recently harvested Amarillo and Idaho #7 hops. I experimented with adding smaller amounts of hops in stages toward the end of the boil, and since I had a large quantity of hops, I opted to dry-hop, as well.
I was really pleased with how the beer turned out. More than a few people told me that they enjoyed it even though they don’t typically like IPAs.
Batch Size: 5.50 gal
Boil Time: 90 min
|Amount / AA (%)||Weight||Name||Type|
|62.6||11.50 lb||2-Row Pale Malt||Grain|
|10.9||2.00 lb||Munich II||Grain|
|4.1||12.00 oz||Carafa Special III||Grain|
|4.1||12.00 oz||Dark Wheat Malt||Grain|
|2.7||8.00 oz||Caramunich II||Grain|
|2.0||6.00 oz||Carafa Special II||Grain|
|1.4||4.00 oz||Caramunich III||Grain|
|1.4||4.00 oz||Roasted Barley||Grain|
|5.5||1.00 lb||Rice Hulls||Adjunct|
|7.8||1.00 oz||Centennial||Hop (60 min)|
|8.2||0.50 oz||Amarillo||Hop (15 min)|
|11.5||0.50 oz||Idaho #7||Hop (15 min)|
|8.2||0.50 oz||Amarillo||Hop (10 min)|
|11.5||0.50 oz||Idaho #7||Hop (10 min)|
|8.2||0.50 oz||Amarillo||Hop (5 min)|
|11.5||0.50 oz||Idaho #7||Hop (5 min)|
|7.8||1.00 oz||Centennial||Hop (0 min)|
|8.2||1.00 oz||Amarillo||Hop (0 min)|
|11.5||1.00 oz||Idaho #7||Hop (0 min)|
|N/A||0.25 tsp||Coriander||Spice (0 min)|
|N/A||2.00 ct||Orange Peel||Fruit (0 min)|
|8.2||2.00 oz||Amarillo||Hop (Dry-hop for 1 week)|
|11.5||2.00 oz||Idaho #7||Hop (Dry-hop for 1 week)|
|N/A||4.00 oz||Orange Peel Tincture||Fruit Extract (Add before packaging)|
Yeast: American Ale II (Wyeast Labs #1272)
- Ferment at 65.0 °F for 3 days
- Raise temp to 69.0 °F and maintain for 2-3 weeks.
- Dry-hop for last week of fermentation
- Crash the beer
“I made my family disappear.” - Kevin McCallister