Dark Penance CLONE

Malt includes Crystal malt for sweetness and just dark malt to push the color to black. The bitterness is apparent, but balanced by sweetness and alcohol warmth. Hop flavors/aromas range from citrus, floral to pine due to the Chinook and Centennial hops.

20 Litre Batch
Grainfather – All Grain
Est. ABV: 8.6%
Est. IBU’s: 88
Est. SG: 1.084
Est. FG: 1.018

5.1 kg Maris Otter
1.5 kg Ale
400g Light Crystal
200g Carafa III
100g Chocolate
150g Roasted Barley
Add 22 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 8 litres of 75°C water to make pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
20g Centennial (9.1% AA) and 20g Chinook (12% AA) (50min boil)
25g Centennial (9.1% AA) and 25g Chinook (12% AA) (15min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
30g Centennial (9.1% AA) and 30g Chinook (12% AA) (0min boil)

Attach counter-flow chiller and chill the wort. Pump to fermenter and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1272 American Ale II, 2 ets of Safale US-05, or 2 ets of Mangrove Jack’s M44 US West Coast yeast. On the 5th day of fermentation dry hop with 45g Centennial and 45g Chinook for 5 days.