My friend Rowan flew back in to Korea sometime on Friday; by Saturday afternoon, he was brewing again already.
Now that’s dedication!
I invited him over to help me brew up my next beer, a “black IPA” (which may or may not end up being black) I’ve named Castle Black Wildling IPA in honor of a certain TV series Miss Jiwaku and I love. (Neither of us has read the books, though I’m sure we both will eventually.)
In any case, I had a few concepts in mind for this beer:
- Brew up a Black IPA (also known as a Cascadian Dark Ale), preferably one too hoppy for our friend Bill to enjoy. (This is a hard, hard challenge!)
- Use up a whole one-pound bag of pretty-old Bravo hops.
- Brew with the cake of Brettanomyces Lambicus I had ready at the bottom of a carboy-full of ale ready to be kegged.
When Rowan arrived, we caught up a bit while messing with the recipe. We made a few changes in terms of the grain bill, calculated how much of the hops we could put into the mash, and then got the brewday going. Continue reading