Samuel Adams Dark Depths Baltic IPA clone
While Samuel Adams calls this a Baltic IPA, they utilize a lager yeast in Dark Depths. Which means is lands somewhere between a Black IPA and a Baltic Porter. A blend of US, Australian, and English hops provide a rounded hop experience.
Samuel Adams Dark Depths Baltic IPA clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.079 FG = 1.020
IBU = 55 SRM = 30 ABV = 7.6%
Ingredients
8.1 lbs. (3.7 kg) 2-row pale malt
6.9 lbs. (3.1 kg) Munich malt
1.8 lbs. (0.82 kg) caramel malt (60 °L)
0.5 lb. (0.23 kg) Weyermann Carafa® I malt (350 °L)|
9.5 AAU Zeus pellet hops (90 min.) (0.6 oz./17 g at 15.8% alpha acids)
2 AAU Saaz pellet hops (15 min.) (0.6 oz./17 g at 3.4% alpha acids)
2.8 AAU Ahtanum™ pellet hops (15 min.) (0.6 oz./17 g at 4.7% alpha acids)
2.8 AAU Ahtanum™ pellet hops (5 min.) (0.6 oz./17 g at 4.7% alpha acids)
5.3 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 13.2% alpha acids)
1 oz. (28 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Topaz pellet hops (dry hop)
0.5 oz. (14 g) East Kent Golding pellet hops (dry hop)
0.5 tsp. yeast nutrients (15 min.)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 6 qts./5.7 L starter or 2.5 sachets dry yeast)
3/4 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Mix the crushed grains with 6 gallons (23 L) of 167 °F (75 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity of 1.058 SG, about 6.8 gallons (26 L).
Boil for 90 minutes, adding hops and yeast nutrients according the ingredients list. Turn off the heat, stir the wort to create a whirlpool and let settle for 15 minutes. Cool the wort to 53–55 °F (12–13 °C). Aerate the wort with filtered air or pure oxygen and pitch yeast. Ferment at 57 °F (14 °C) for 2 weeks or until signs of fermentation slow. Rack to a secondary and lager for four to six weeks at 40 °F (5 °C). Add the dry hops for the final two weeks of the lagering phase. If diacetyl is apparent during racking, give the beer 2 days at 70 °F (21 °C) to allow the yeast to process any diacetyl before racking to the secondary vessel. After the lager period is complete, bottle or keg, carbonating to 2.1 volumes of CO2.
Samuel Adams Dark Depths Baltic IPA clone, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.079 FG = 1.020
IBU = 55 SRM = 30 ABV = 7.6%
Ingredients
9.9 lbs. (1.5 kg) Munich liquid malt extract
1.8 lbs. (0.82 kg) caramel malt (60 °L)
0.5 lb. (0.23 kg) Weyermann Carafa® I malt (350 °L)|
9.5 AAU Zeus pellet hops (90 min.) (0.6 oz./17 g at 15.8% alpha acids)
2 AAU Saaz pellet hops (15 min.) (0.6 oz./17 g at 3.4% alpha acids)
2.8 AAU Ahtanum™ pellet hops (15 min.) (0.6 oz./17 g at 4.7% alpha acids)
2.8 AAU Ahtanum™ pellet hops (5 min.) (0.6 oz./17 g at 4.7% alpha acids)
5.3 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 13.2% alpha acids)
1 oz. (28 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Topaz pellet hops (dry hop)
0.5 oz. (14 g) East Kent Golding pellet hops (dry hop)
0.5 tsp. yeast nutrients (15 min.)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 6 qts./5.7 L starter or 2.5 sachets dry yeast)
3/4 cup corn sugar (if priming)
Step by Step
Place crushed specialty grains in a muslin bag and steep in 1 gallon (3.8 L) water at 150–160 °F (66–71 °C) for 20 minutes. Remove the grain bag and slowly wash the grains with 2 qts. (1.9 L) hot water. Transfer wort to brew kettle and top off to make 6.5 gallons (25 L) in your brew kettle. Just before the water reaches boil, remove from heat and stir in the malt extract until all extract is dissolved. Your pre-boil gravity should be around 1.058 SG.
Boil for 90 minutes, adding hops and yeast nutrients according to the ingredients list. Turn off the heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to about 53–55 °F (12–13 °C). Follow the remainder of the all-grain recipe.
