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Midnight Ryder: 5 Gallon Extract Batch

Recipe: Midnight Ryder

5 Gallon Extract Batch 

When the clock strikes Midnight Ryder, complex notes of chocolate, caramel, and roast collide with six varieties of American hops to create a resinous, piney, Black IPA. After Midnight, expect the unexpected.

O.G: 1.061

Ready: 5 Weeks

Fermentation Schedule:

1–2 week primary

1 weeks secondary

1-2 weeks bottle conditioning

Specialty Grain:

- 0.75 oz Black Patent Malt

- 0.75 oz Chocolate Malt

- 0.5 lb Briess Caramel 80L

- 0.25 oz Briess Caramel 120L

Extracts & Other Fermentables:

- 6 lbs Gold malt syrup

- 1 lb Golden Light DME (5 min late addition)

Boil Additions:

- 0.5 oz Willamette (First Wort - 90 min)

- 0.5 oz Glacier (30 min)

- 0.5 oz Willamette (30 min)

- 1.5 oz Cascade (20 min)

- 1.5 oz Glacier (20 min)

- 0.5 oz Willamette (20 min)

- 1 oz Apollo (10 min)

- 1 oz Columbus (10 min)

- 0.5 oz Summit (10 min)

- 0.75 oz Apollo (3 day dry hop)

- 0.75 oz Cascade (3 day dry hop)

- 0.75 oz Columbus (3 day dry hop)

- 0.75 oz Glacier (3 day dry hop)

- 0.75 oz Summit (3 day dry hop)

- 0.75 oz Willamette (3 day dry hop)  

Yeast Options:

Dry yeast: Safale US-05. Optimum temperature: 67°F

Liquid yeast: Wyeast #1272 American Ale II. Optimum temperature: 67°F

Priming Sugar - 5 oz Priming Sugar (for Bottling Day)

Brewer's Note - This recipe calls for a 90 minute boil

On Brewing Day

  • Collect and heat 2.5 gallons of water.

  • Pour crushed grain into muslin bag and tie the open end in a knot. Steep for 20 minutes or until water reaches 170°F. Remove bag and discard.

  • Once the muslin bag of grains is discarded, add 0.5 oz Willamette hops to kettle and bring wort to a boil.

  • Once boiling, remove the kettle from the burner to stir in the 6lbs Gold malt syrup. Add hot wort to malt container to get as much syrup out as possible.

  • Return wort to boil.

  • Add 0.5 oz Glacier hops and 0.5 oz Willamette with 30 minutes remaining in the 90 minute boil.

  • Add 1.5 oz Cascade, 1.5 oz Glacier, and 0.5 oz Willamette hops 20 minutes before the end of the boil.

  • Add 1 oz Apollo, 1 oz Columbus, 0.5 oz Summit with 10 minutes remaining in the 90 minute boil.

  • Add 1 lb Golden Light DME 5 minutes before the end of the boil.

  • Remove from heat when 90min boil is complete.

  • Cool the wort. When the 90-minute boil is finished, cool the wort to approximately 64° F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.

  • Sanitize fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment – fermenter, lid or stopper, fermentation lock, funnel, etc – along with the yeast pack and a pair of scissors.

  • Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.

  • Add more cold water as needed to bring the volume to 5.25 gallons.

  • Aerate the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.

  • Measure specific gravity of the wort with a hydrometer and record.

  • Add yeast once the temperature of the wort is about 64°F. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.

  • Seal the fermenter. Add approximately 1 tablespoon of sanitizer water to the fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.

  • Move the fermenter to a dark, quiet spot until fermentation begins.

  • Active fermentation begin within approximately 48 hours of Brewing Day, there will be a cap of foam on the surface of the beer, and you may see bubbles come through the fermentation lock.

Secondary Fermentation

  • Approximately 1-2 weeks after brewing day, active fermentation will end: the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops.

  • Take a hydrometer reading until the SG does not drop for 2 consecutive days.

  • As soon as gravity remains stable for 2 consecutive days, transfer beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary.

  • Secondary fermentation. Allow the beer to condition in the secondary fermenter for 1 week before proceeding with the next step. Timing now is somewhat flexible.

  • Add the dry hops. Add 0.75 oz Apollo, 0.75 oz Cascade, 0.75 oz Columbus, 0.75 oz Glacier, 0.75 oz Summit and 0.75 oz Willamette to the secondary fermenter 3 days before bottling day.

Bottling Day

  • Sanitize bottles, siphoning and bottling equipment.

  • 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.

  • Siphon beer into bottling bucket and mix with priming solution. Stir gently to mix, don’t splash.

  • Fill and cap bottles.

1–2 Weeks After Bottling Day

  • Condition bottles at room temperature for 1–2 weeks. After this point, the bottles can be stored cold.

  • Serving. Pour into a clean glass, being careful to leave the layer of sediment at the bottom of the bottle.