Homebrew recipe: Dark Ale
White Rabbit Dark Ale
It’s close to my Black IPA but lighter in colour, hops and alcohol. So should be easy to do and taste just as good.
Ingredients
1.5 kilos liquid malt extract (pale malt)
500 grams dry malt extract
500 grams marris otter
200 grams dark crystal
150 grams carafa special 2
100 grams carapils
250 grams dextrose
Hops
teaspoon gypsum + teaspoon salt
60 mins 30 grams chinook (AA 11.4%)
20 mins 20 grams amarillo (8.2 AA) + teaspoon irish moss
10 mins 20 grams citra (11.1%)
0 mins 15 grams citra
dry hop 30 grams citra (in the secondary)
fill up to 21 litres
Yeast is Danstar Nottingham
Original gravity 1044
Secondary Fermentation
The dry hops were added as per the recipe and after a week the beer was giving off a wonderful pineapple/mango smell. This smell wasn’t brought forward into the taste and this is a rather bitter upfront, aroma up back beer. Final Gravity (FG) coming out at 1008 for approximately 5.2% alcohol. Getting the most out of the flavouring hops has been something I’ve struggled with. Might be best to stick with using malt to make most of the flavour as with the last two IBAs. Crystal is good.
Bottling
The total volume came out at 18 litres after transfer to the secondary and bottling volume should be about 17 in the end (minus the hop bag). I had run out of dextrose so used a strange combination of 75 grams of dextrose, 40 grams of brown sugar and 2 tablespoons of maple syrup. It should give the finished product an interesting kick.
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