Black IPA/Hoppy Stout/Cascadian Dark Ale/Whateveryoucallit

Discussion in 'Recipes for Feedback' started by Matic, Oct 11, 2016.

  1. Matic

    Matic New Member

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    Whatever you want to call it, I love the style. I made an extract version of this a while ago which was awesome and I think I recall that the hop bill was very close to this one (but this was when I started brewing and I cant find any notes but I remember that I used 6 types of hops). I'm hooked on brewing all grain now, so I want to perfect an all grain recipe for the style. Any suggestions on the below?

    Title: Monday Monday Black IPA
    Author: Shane

    Brew Method: All Grain
    Style Name: Specialty IPA: Black IPA
    Boil Time: 60 min
    Batch Size: 5.5 gallons (fermentor volume)
    Boil Size: 7.5 gallons
    Boil Gravity: 1.062
    Efficiency: 65% (brew house)


    STATS:
    Original Gravity: 1.084
    Final Gravity: 1.021
    ABV (standard): 8.3%
    IBU (tinseth): 88.98
    SRM (daniels): 40

    FERMENTABLES:
    1 lb - Flaked Oats (5.3%)
    12 lb - American - Pale 2-Row (63.2%)
    1 lb - German - Carafa III (5.3%)
    1 lb - Corn Sugar - Dextrose (5.3%)
    1 lb - American - Midnight Wheat Malt (5.3%)
    2 lb - American - Caramel / Crystal 60L (10.5%)
    1 lb - American - Roasted Barley (5.3%)

    HOPS:
    1 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 45 min, IBU: 42.77
    1 oz - Columbus, Type: Pellet, AA: 15, Use: Boil for 30 min, IBU: 35.81
    1 oz - Perle, Type: Pellet, AA: 8.2, Use: Boil for 5 min, IBU: 5.08
    1 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 7 days
    2 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
    1 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 5 min, IBU: 5.33

    YEAST:
    Wyeast - American Ale 1056
    Starter: No
    Form: Liquid
    Attenuation (avg): 75%
    Flocculation: Med-Low
    Optimum Temp: 60 - 72 F
     
  2. oliver

    oliver Well-Known Member

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    Personally, i hate using Caramel in my hoppy beers. Caramel just gets in the way in my opinion. That's a lot of caramel going in there, and a lot of roasted barley for that matter. It could still be good, let us know how it turns out.

    also.. are you sold on 1056? Just curious because US-05 attenuates better, and i think it finishes cleaner too when you ferment it at 60ºF.
     
  3. Matic

    Matic New Member

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    Thinking about it, I like the caution with the Crystal. I want some good roasty flavors, though, so I might leave the barley. Perhaps I'll sub Vienna for the Crystal.

    I'm not married to 1056, I just have good experience with it. I've got a few packs of US-05 in the fridge, could use that.

    Any thoughts on the crazy hop bill?
     
  4. Head First

    Head First Well-Known Member

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    Why not a full 60 min for the magnum? They are just for bittering anyway might as well use em for all they are worth. I think the rest is ok if strong is what you are going for. With a big hop bill the C-60 and the roast will blend ok. My 2 cents worth.
     
  5. Savemeone

    Savemeone New Member

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  6. Matic

    Matic New Member

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    I'm curious, what's your motivation/thoughts for using the Conan yeast in your recipe? I use that yeast for a juicy Vermont Style IPA. I'm wondering how that yeast will play with the dark malts? I like the US-05 or Wyeast 1056 because it gets good, clean attenuation....
     
  7. Savemeone

    Savemeone New Member

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    Wanted to try something a little different with it, to see how it would work with the malt and roast flavors. I'm not looking to completely dry out the beer. I was torn between the conan and the mangrove jack's m44 west coast yeast, i haven't had the chance to use anything from mangrove jack's yet.
     
  8. Ozarks Mountain Brew

    Staff Member

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    I just got in the M54 Californian Lager, trying it out this week
     
  9. Trialben

    Trialben Well-Known Member

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    Well my take on this yeast so far is its been slow to Finnish its at 1.012 from 1.052 I'm expecting another 2 points out of it ! fermentation has slowed to a crawl I've bumped temp to 20c now to help out yeasties. I read somewhere of it being comparable to S23 safe lager yeast. Day seven fermentation ATM had a slight Sulfur a few days ago time will tell with this one:).
     
  10. Savemeone

    Savemeone New Member

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    Initially I was going to do a black Heady Topper clone, change nothing but the roasted malts. ( just to see how much of an impact they would have) But, with the "help" of a few friends, the recipe was quickly transformed to the one you saw. I have since put that one on the back burner until I am able to test how the hops work together with the roast. ( small batch ) I have since revised the recipe here :
    http://www.brewersfriend.com/homebrew/recipe/view/409800/midnight-ipa
    As soon as I receive my order, and brew, I will post what I think about it.
     

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