DAMMAGED Goods

The 3.15 lbs of LME listed as Maris Otter is actually Northern Brewer's Super Structure Malt Blend for IPAs.

The 6.0 lbs of LME listed as Amber is actually Maillard Malts Gold Malt.

The hop shot is listed as 12.1 grams but was actually 10 ml. Each 1 ml addition is supposed to add 10 IBUs to a 5 gallon batch when boiled for 60 minutes in a wort with a gravity of 1.050. IBUs are expected to decrease as gravity increases, thus requiring longer boiling times to isomerize the AAs and achieve the same IBUs. These were boiled for 90 min, so I just stuck to an estimated 100 IBUs added.

1 pack of Omega Yeast Labs liquid DIPA Ale yeast and 2 packs of rehydrated Danstar Nottingham yeast were pitched.

There are 2 identical dry hop additions: 1) After 10 days of active fermentation, 4 days prior to transferring to secondary fermentation. 2) During secondary fermentation, 4 days prior to bottling.

The name of the beer refers to the 8 hop varieties used: Denali, Apollo, Mosaic, Medusa, Azacca, Galaxy and El Dorado.

Step by step instructions:

1) Collect and heat 2.5 gallons of water.

2) Steep 1 lb. Baird's Light Carastan Malt until water reaches 170 °F (~20 minutes).

3) Bring water to a boil.

4) Remove from heat, stir in 3 lbs. Briess Pilsen light DME and 3.15 lbs. NB Super Structure Malt Extract.

5) Return wort to boil.

6) 90 min boil remaining – Add 10 ml of Hop Shot and 0.5 oz. Apollo hops.

7) 60 min boil remaining – Add 0.5 oz. Apollo hops.

8) 15 min boil remaining – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in 6 lbs. Gold Malt Syrup.

9) Flame-out i.e. 0 minutes – Add 0.5 oz. Denali, 0.5 oz. Mosaic, 0.5 oz. Azacca, 0.5 oz. Galaxy, and 0.5 oz. El Dorado hops. Add in l lb. Brun Léger (soft candy sugar - blond) and 0.5 lbs. Corn Sugar (dextrose).

10) Allow to stand for 15 minutes before cooling.

11) Cool the wort as quickly as possible.

12) When wort reaches 180 °F – Add 1 oz. Denali, 0.5 oz. Mosaic, 1 oz. Medusa, 1 oz. Azacca, 0.5 oz. Galaxy, and 1 oz. El Dorado hops.

13) Sanitize equipment while wort cools.

14) Rehydrate 2 packs of Nottingham Ale Yeast.

15) Fill 6 gallon carboy with 2 gallons of cold water.

16) Pour cooled wort into 6 gallon carboy. Try not to pour in too much sludge from the bottom of the pot.

17) Add cold water as needed to bring the final volume to 6 gallons.

18) Aerate the wort.

19) Measure and record specific gravity.

20) When wort reaches 78 °F – Add Omega DIPA Yeast slurry (cut with sanitized scissors) and rehydrated Nottingham Ale Yeast.

21) Seal carboy with bung and add ~4-6 ft. blowout tube running into and submerged in container with StarSan.

22) Move to dark spot at 68-72 °F for 1-2 weeks for primary fermentation.

23) After 10 days of active fermentation – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

24) After 14 days of primary fermentation – Transfer beer to secondary fermenter using sanitized equipment.

25) Allow beer to condition for 2-4 weeks in secondary fermenter.

26) 4 days prior to bottling – Add 0.5 oz. Denali, 0.25 oz. Mosaic, 0.5 oz. Medusa, 0.5 oz. Azacca, 0.25 oz. Galaxy, and 0.5 oz. El Dorado hops.

27) Mix a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer) of 2/3 cup priming sugar in 16 oz. water. Bring the solution to a boil and pour into the bottling bucket.

28) Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix.

29) Fill and cap bottles.

30) 1–2 weeks after bottling – Condition bottles at room temperature for 1–2 weeks.

31) After this point, the bottles can be stored cool or cold.