BANGARANG... The term used by the
Lost Boys in the movie Hook as
a statement of enjoyment, agreement, and delight. It could be a battle
cry or an adjective. One thing was for sure, if you liked it, it was
Bangarang! Thus starts a new series of recipes, the Bangarang Series, featuring
beers that make you wanna Bangarang! And this beer definitely fits
the bill' named after Thud
Butt, a big, bold, gentle yet powerful character, the name is an apt fit
for a 9.2% ABV, 92 IBU, Double IPA that finishes dry with
a noticeable alcohol, yet not solventy, and a huge hop punch.
On to the beer; recently
a fellow brewer hooked me up with rhyzomes for my hop yard - 7 varietals (of
his nearly 20). While I was there we were chatting about the types of
beers I brew and how the hops will compliment my brewing. I told him that
I'd love to brew IPAs but the cost of hops can just be outrageous which is why
I was planting a few big IPA hops (Cascade, Chinook, Blisk). He was
extremely generous and, unprompted, dug into his hop locker and filled a
grocery sack with nearly 2# of hops. Some were the odd varieties that I
got to plant so that I can get a feel for their character. The bulk were
Cascades, along with some Zeus as well. While I was still at his place I
brought up Zeus as a bittering hop and he said that it is a great flavor and aroma
hop and poured me a sample of a double IPA with Cascade and Zeus. I was
hooked. And, well, since I had those hops now, and quite a bit at that, I
decided to brew one up myself. I also tossed in some Galaxy as well since
I've heard some great things about them and happen to have a few ounces.
I'm targeting a big back bone that still has some maltiness as well as
some character, but remains very fermentable, thus dry and drinkable.
I've got some Munich in there for a good maltiness, as well as some Caramalt
10/15L for a light graham cracker note, and some CaraFoam for a little bit of
body with the 12% Sugar. Lots of late hopping for aroma and flavor, and
dry hopped to boot, 1# total.
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Stats
5.70 gallon batch
OG 1.084
FG 1.014
ABV 9.2%
IBUs 92
SRM 16
84% Efficiency
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Fermentables
9.5# Pale Malt
3.0# Munich 10L
0.75# Carafoam
0.75# Caramalt 10/15L
0.06# Carafa III (Color)
2.0 # Table Sugar
1/2 tsp Gypsum
3/8 tsp Calcium Chloride
60 min single infusion @ 153*F
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Boil (60 min):
FW 1.00 oz Zeus 15.4 AA%
15 1.00 oz Galaxy 13
AA%
15 1.00 oz Cascade ~ 6.6 AA%
KO w/ 15 min WP 1.00 oz Galaxy 13 AA%
KO w/ 15 min WP 1.00 oz Zeus ~ 16 AA%
KO w/ 15 min WP 1.00 oz Cascade ~ 6.6 AA%
Post KO @ 130*F 1.00
oz Galaxy 13 AA%
Post KO @ 130*F 1.00 oz Cascade ~ 6.6 AA%
Post KO @ 130*F 2.00
oz Zeus ~ 16 AA%
DH 9 days 2.00 oz Zeus
DH 9 days 1.00 oz Galaxy
DH 9 days 2.00 oz Cascade
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Kettle Additions:
5/8 tsp Gypsum
3/8 tsp Calcium Chloride
1/4 tsp Yeast Nutrient
1 tab Whirfloc
___________________________________
Fermentation:
1056 American Ale - Pint of Slurry from Oakshire
65*F 3 days
68*F 2 days
71*F 7 days
45*F 2 days (to clear)
________________________________________________
Put the FW hops into the kettle directly instead of in a bag
and had to fish them out and put them into a hop sack. I missed a few which caused the pick-up tube
to clog after the boil. My refractometer
went on the fritz, and kept jumping around on the reading so I had to crash
cool a sample and use the hydrometer.
Ended up overcooling the wort before my post chill hops (was aiming for
150*F and cooled to 130*F). The hydro
sample was super sweet and bitter, smelled and tasted great. Had to rack via auto-siphon due to clog. Aerated for ~15-20 minutes, pitched a pint of
slurry. Fermentation was rocking by 5
hours. Woke up the next morning to find
my stopper missing and a thick krausen and sludge around the neck of the
carboy... had my first blow-off. Cleaned
it up (before taking a picture of course), sanitized my siphon and a glass
gallon jug and transferred 1/2 gallon to increase the head space. Temp got up to 70*F for a few hours maybe
when the temp probe popped loose from the side. Seems like a lot of issues, but a good brew.
Day 3 took sample, tastes and smells great, down to 1.034,
ramped up temp to 68*F to encourage continued ferm as it appears to have
slowed.
Day 5 took another sample, down to 1.021. Ramped up to 71*F to finish strong.
Day 7 took a sample, down to 1.014, remains the same as of
day 10.
Day 10 dropped to 45*F until bottling.
Day 12 removed from fridge and shoved (difficultly) full of
hops & marbles
Day 14 moved back to ferm fridge at 40*F for cooler/longer
DH
Day 21 bottled to 2.3 vols CO2.
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