Détails de la recette

Brasseur

PicoBrew Inc

Taille du brassin

9.5 L

Volume d’ébullition

11.8 L, 120 min

OG / FG

1.113 / 1.023

ABV

11.8%

IBU

120

SRM / EBC

9.0 / 18

Rendement

60%

Source

Importé depuis BeerXML

Ingrédients fermentescibles

Houblons

Levure

• SafAle — Ale, Liquide, 0.1 L · 15–20 °C

Empâtage

Notes

Inspired by Dogfish Head 120, this is an epic ale of epic proportions.

This is a technical process that requires another yeast addition and the feeding of sugars during fermentation. Do not attempt this recipe until you have read all the instructions and can be in town for a few weeks as it requires daily monitoring. This set of instructions is for PicoBrewers who use some type of chiller that requires connecting. If you do not use a chiller and use an ice-bucket or chill overnight use the recipe called ***Catfish Hunter 120 NC***
Please follow the Advanced Recipe Control Program Editor guide in the Ask the Brewmaster section for this recipe labeled Catfish Hunter 120 Mash Sched.
To load: Take the first three hop additions of Amarillo, Simcoe and Warrior - weigh them out, divide into two piles and put them into cages one and two. Weigh out the remaining hops, divide into two piles and put them in cages three and four. DO NOT load these into the hops compartment. Set them to the side - they will go in during the whirlpool.
Sugars: Those should be hydrated with some warm water in a pitcher or some vessel and added during the boil. Feed the sugar solution in a little at a time over the course of 15 minutes about 5 minutes into the boil. The temperature will drop, don't worry it will correct itself by the first hop addition. This is why we do this early - so we're not missing any extraction late in the boil.
When the brew cycle completes and the step filter drains and the alarm sounds, silence it. Remove Step Filter (careful, it's HOT) and remove hops cages one and two. Take your other filled hops cages and place them in slots three and four. Replace the lid and reinsert the Step Filter. At this time, connect your chiller if that's the method you've chosen. *** Leave the Chiller on the counter - be careful, it's going to get hot, hot, hot!
Press Continue, the temp will cycle and drop to 185F and the hops will be in a whirlpool for 45 minutes. At the end of this, allow drain cycle to complete (or go at least 5 minutes if you choose to place your chiller in the ice-water bath early) and drop your chiller into the ice bucket or get your plate chiller going. Get this beer cooled within 30 mins - high gravity beers tend to get foamy and this is probably pushing 1.105 SG - so have at least 14 lbs ice to go along with your two buckets of water.
Pitch TWO packages of properly hydrated Fermentis S-04 English ale yeast into the cooled wort.
Morning of day 5 or 6 pitch TWO tubes of WLP 099 - Super High Gravity ale yeast following the instructions, also add 8 ounces of the dextrose (corn sugar) in the morning. In the evening 10 - 12 hours later, add another 8 ounces. "Rinse, repeat" this process over the course of 3 days, 4 lbs total. Take a gravity reading on the second day of feeding - or take a good peek inside with a flashlight. Don't put anything in the wort that isn't sanitized but look for signs of continuing fermentation.
At the end of this feeding, help your beer along and be sure the fermenting temperature is about 68 - anything lower and this fermenting process will take FOREVER. Try not to get above 70F - nobody likes to drink rocket fuel. Once fermentation is complete, day 21, rack this beer to a cleaned and sanitized corny keg. If you have problems because of the massive yeast cake at the bottom of the keg, use an Auto-syphon. They are available at your local homebrew shop or get one online, they're always a good thing to have on hand.
Dry hop with 1oz of Simcoe and 1oz of Amarillo - make sure these are in a hop sock. Dry hop your beer with a silicone lid and airlock, not the metal keg lid. After 7 days, do one more round of dry hopping of 1oz of Simcoe and 1oz of Amarillo. Go ahead and just put this new hop sock in, it's fine to leave the other in. After dry hopping, transfer one last time to your cleaned and sanitized corny keg, chill overnight and begin carbonation.
It will mellow over the course of a month or months.... enjoy your 15% ABV + Hop Bomb! Pour it on pancakes....
Cheers!

Source: PicoBrew Inc public recipe library.