founders dark penance dark ale recipe clone

Dark Penance CLONE

BIAB - Ale recipesh3 class="entry-category">BIAB - Amber / Stout recipes

Malts includes Crystal for sweetness and just enough 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
BIAB – All Grain
Est. ABV: 8.6%
Est. IBU’s: 88
Est. SG: 1.084
Est. FG: 1.018

MALTS FOR THE MASH:
5.5kg Maris Otter
1.6kg Ale
400g Light Crystal
200g Carafa III
100g Chocolate
150g Roasted Barley
Combine 20 litres of 70°C water (strike temp) and half of the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Raise grain bag and allow to drain for 5 minutes. Replace grain bag with the remaining half of the malts, top up your urn with an additional 2 litres of hot water, and rest for an additional 45mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot to make a 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)

FERMENTATION:
Cool the wort and aerate well. Start fermentation as close as possible to 18°C, preferably with Wyeast 1272 American Ale II, 2 packets of Safale US-05, or 2 packets 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.

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