In continuing with my BANGARANG series, I have to move to many people's favorite Lost Boy, and mine as well, RUFIO. I am currently sitting on a large volume of hops in my freezer, including Chinook, Simcoe, and a new 1# of CTZ. Sounds perfect for a big, bold, dank, piney Red IPA. I have also been meaning to use Vienna as a base malt to get a feel for it some. I realize a big hoppy red is not the best place to get a feel for a malt, but that's what I am doing. Added in a touch of Munich, a sprinkle of Black Malt for color and dryness, and a hefty dose of sugar to increase drinkability, up the fermentability, drop the FG, and up the OG, perfect for an Imperial IPA.
This beer was also done as an overnight mash for 10.5 gallons, split before the boil into 2 seperate batches. This batch received a steep of the Black Malt and the addition of sugar while awaiting the boil. This will also be my first run with my new hop strainer for the ball valve (replacing all the failed hop tacos).