Bombay After Dark

Bombay After Dark

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
12 oz. (0.34 kg) flaked barley
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
(2.5 qt./2.5 L yeast starter or 10 grams of dried yeast)
1 cup corn sugar (if priming)

Step by Step
Adjust water chemistry for a dark beer. (If using reverse osmosis or distilled water, add 1 tsp. chalk, 1⁄2 tsp. gypsum and 1⁄4 tsp. calcium chloride per 6 gallons/23 L of brewing liquor). Mash grains at 153 °F (67 °C) in 17 qts. (16 L) of water for 45 minutes. Boil wort for 60 minutes, adding hops at times indicated. Add rice extract with 15 minutes remaining and whirlfloc tablets for final 5 minutes of the boil. Whirlpool wort for 5 minutes before chilling. (Skipping this step will lower the bitterness of your beer.) Cool wort, aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days and bottle or keg as normal.

 Bombay After Dark

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
6.25 lbs. (2.8 kg) light dried malt extract
6 oz. (0.17 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (5 min.)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
1 cup corn sugar (if priming)

Step by Step
Steep for 45 minutes at 153 °F (67 °C) in 2.8 qts. (2.6 L) of water. Rinse grain bag with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water and dried malt extract to “grain tea” to make at least 3 gallons (11 L). Boil wort for 60 minutes, adding hops at times indicated. When 15 minutes remain in the boil, stir in rice extract. With 5 minutes remaining in the boil add the whirlfloc tablet. Whirlpool for 5 minutes after the heat is turned off. (Just stir the wort to get it rotating, then put the cover on your brewpot). Chill wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days.

Bombay After Dark

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
2 lbs. (0.91 kg) light dried malt extract
4.5 lbs. (2 kg) light liquid malt extract (15 min.)
1 lb. 10 oz. (0.73 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
12 oz. (0.34 kg) flaked barley
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
(2.5 qt./2.5 L yeast starter or 10 grams of dried yeast)
1 cup corn sugar (if priming)

Step by Step
You will need a 2-gallon (7.8-L) beverage cooler and a large steeping bag to follow these instructions. Add pale malt, flaked barley and crystal malt (80 °L) to grain bag. Add 3.5 qts. (3.4 L) of 164 °F (73 °C) water to cooler and submerge bag. Let steep for 10 minutes. Open bag and stir in remaining dark grains, 2 qts. (1.8 L) of 164 °F (73 °C) water and 1⁄2 tsp chalk (calcium carbonate). Let rest for another 35 minutes. Heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) near end of rest. Run off wort by collecting about 2 cups of wort from the cooler, then adding the same volume of hot water to the top of the grain bed. Repeat until you collect about 2.5 gallons (9.5 L) of wort this way. Stir in dried malt extract and bring wort to a boil. Boil wort for 60 minutes, adding hops at times indicated. When 15 minutes remain in the boil, stir in rice extract and liquid malt extract. With 5 minutes remaining in the boil, add the whirlfloc tablet. Whirlpool for 5 minutes after the heat is turned off. (Just stir the wort to get it rotating, then put the cover on your brewpot). Chill wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days.