Dance of the Dead|
A Blackened Rye "DIPA", nicely hoppy and bitter but with the twist that only black malts can add. Do not worry, dispite the amount of Carafa III and Rye, it is NOT over the top. Do not hold back on the carbonation, make it lively and aggressive. While I used a blend of two yeasts, you can make this with just either one. You want a long fermination time to dry up the sugars.
OG: 1.080 , FG: 1.021 , ABV 7.72 , IBU 116.7 , 80.3 SRM |
1) Partial Mash, Temperature Mash. Add 11.5 qt of water at 170.5 F and let sit at 158.0 F for 40 minutes
2) Heat mash to 168.0 F over 10 min, remove from heat then single sparge with 2.54 gallons of water.
3) Add grain mash to kettle and add water to achieve a pre-boil amount of 4 gallons. Boil for 60 minutes and follow hopping schedule. Add extract at 15 minutes.
4) Cool wort and transfer to primary, add liquid to achieve 5 gallons. Age in primary 14 days, transfer to secondary and dry hop, allow for at least another 14 days in secondary.