The Black IPA recipe turned out more like an American Brown Ale. We'll give it a shot again soon, but meanwhile, here's what's fermenting...
-Chocolate-Coffee Robust Porter
-Cherrywood-Smoked and Oaked Old Ale
-A surprisingly "to style" Northern English Brown Ale
-An equally "to style" American Brown Ale
And in bottles...
-Old Speckled Hen Clone (Extra Special Bitter)
-Jonny Red's Quaff (a strong scotch ale brewed to style that came out superb)
-A Dry Stout, dry-hopped with Cascades and...
A Scottish Export Ale (80/-) brewed with Heather, the recipe for which we will now share.
Heather and Honey Scottish Export (80 Shilling)
-9.5 lbs Briess 2-row
-0.5 lb Briess Munich 10L
-0.5 lb Gambrinus Honey Malt
-0.25 lb Crisp Pale Chocolate
-0.25 lbs Briess Caramel 120
-1 lb Briess Caramel 40
-1 lb honey (added at end of boil)
-0.8 oz Northern Brewer 8.8%AA 60 min
-11.5g Safale S-05
-Dried Heather tips, 0.5 oz additions at 30, 15, 5 minutes, and in the fermenter.
For those of you who've been following the bunker, this next part should seem pretty straightforward.
We struck the grains with 3.75 gallons of 172.4F water to reach a mash temperature of 158F. Mashed for 60 minutes, then sparged our grains with 2.5 gallons of 175F water for 20 minutes. After combining the first runnings with the sparge, we boiled for 60 minutes, with the single bittering hop addition. However, halfway into the boil it was heather time! This stuff smells so gloriously honeyish and aromatic! Additions at 30, 15, 5 minutes, and "dry-heathering" lent this brew an amazing complimentary taste to the already sultry Scottish Export flavor.
Primed with 2.1 oz corn sugar for 1.75 volumes of CO2.
Definitely one we'll be repeating!