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- May 18, 2014
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Hi All,
First post in the forum.
I am a APA fan and love the style. I have been reading with interest the black IPA's APA's styles and whilst I still haven't tried on yet, I am keen to make one with my own recipe. From my understanding, it isn't about making a IPA and just making it dark with some black patent malt. It is about a darker malty beer with the great happiness we have all (maybe not all) come to love in APA's.
So using grains and hops that I have on hand, I have devised this recipe. The Melbourne water profile is very good to use as a base as we have virtually nothing in it, so we can build to what we need.
HOME BREW RECIPE:
Title: La Brea Black IPA
Author: Lee Hancox
Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 33 liters
Boil Gravity: 1.054
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.081
Final Gravity: 1.017
ABV (standard): 8.41%
IBU (tinseth): 75.95
SRM (morey): 33.37
FERMENTABLES:
1.85 kg - New Zealand - Pale Ale (23.6%)
4 kg - American - Pale 2-Row (51%)
0.4 kg - New Zealand - Toffee (5.1%)
0.25 kg - American - Dark Chocolate (3.2%)
0.35 kg - German - Carafa I (4.5%)
0.5 kg - German - Dark Wheat (6.4%)
0.5 kg - Corn Sugar - Dextrose (6.4%)
HOPS:
40 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 57.71 * see notes below
20 g - Centennial, Type: Pellet, AA: 10, Use: Aroma for 5 min, IBU: 4.42
20 g - Willamette, Type: Pellet, AA: 4.5, Use: Aroma for 5 min, IBU: 1.99
20 g - Simcoe, Type: Pellet, AA: 13, Use: Whirlpool for 0 min at 80 °C, IBU: 11.82
40 g - Cascade, Type: Pellet, AA: 5.6, Use: Dry Hop for 3 days
20 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
20 g - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 22 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 20 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
0.5 each - irish moss, Time: 15 min, Type: Fining, Use: Boil
1 tsp - finings, Type: Fining, Use: Secondary
YEAST:
White Labs - San Diego Super Yeast WLP090
Starter: Yes (2L)
Form: Liquid
Attenuation (avg): 79.5%
Flocculation: Med-High
Optimum Temp: 18.33 - 20 C
Fermentation Temp: 19 C
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: kegged
Amount: 12 psi
CO2 Level: 2.7 Volumes
TARGET WATER PROFILE:
Profile Name: Dark and hoppy
Ca2: 90
Mg2: 7
Na: 45
Cl: 100
SO4: 74
HCO3: 110
Water Notes:
1 tsp gypsum
1.4 tsp calcium chloride
0.5 tsp chalk
3.2ml lactic acid
sparge:
.5 tsp gypsum
1 tsp baking soda
NOTES:
try adding first chinnock hops into wort whilst waiting for sparge. then bring to boil for 60 mins.
Add corn sugar at end of boil (10 mins)
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... -black-ipa
I am keen to get some feedback and thoughts on the recipe.
Cheers
First post in the forum.
I am a APA fan and love the style. I have been reading with interest the black IPA's APA's styles and whilst I still haven't tried on yet, I am keen to make one with my own recipe. From my understanding, it isn't about making a IPA and just making it dark with some black patent malt. It is about a darker malty beer with the great happiness we have all (maybe not all) come to love in APA's.
So using grains and hops that I have on hand, I have devised this recipe. The Melbourne water profile is very good to use as a base as we have virtually nothing in it, so we can build to what we need.
HOME BREW RECIPE:
Title: La Brea Black IPA
Author: Lee Hancox
Brew Method: All Grain
Style Name: Imperial IPA
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Boil Size: 33 liters
Boil Gravity: 1.054
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.081
Final Gravity: 1.017
ABV (standard): 8.41%
IBU (tinseth): 75.95
SRM (morey): 33.37
FERMENTABLES:
1.85 kg - New Zealand - Pale Ale (23.6%)
4 kg - American - Pale 2-Row (51%)
0.4 kg - New Zealand - Toffee (5.1%)
0.25 kg - American - Dark Chocolate (3.2%)
0.35 kg - German - Carafa I (4.5%)
0.5 kg - German - Dark Wheat (6.4%)
0.5 kg - Corn Sugar - Dextrose (6.4%)
HOPS:
40 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 57.71 * see notes below
20 g - Centennial, Type: Pellet, AA: 10, Use: Aroma for 5 min, IBU: 4.42
20 g - Willamette, Type: Pellet, AA: 4.5, Use: Aroma for 5 min, IBU: 1.99
20 g - Simcoe, Type: Pellet, AA: 13, Use: Whirlpool for 0 min at 80 °C, IBU: 11.82
40 g - Cascade, Type: Pellet, AA: 5.6, Use: Dry Hop for 3 days
20 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
20 g - Centennial, Type: Pellet, AA: 10, Use: Dry Hop for 3 days
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 22 L
2) Sparge, Temp: 76 C, Time: 15 min, Amount: 20 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
0.5 each - irish moss, Time: 15 min, Type: Fining, Use: Boil
1 tsp - finings, Type: Fining, Use: Secondary
YEAST:
White Labs - San Diego Super Yeast WLP090
Starter: Yes (2L)
Form: Liquid
Attenuation (avg): 79.5%
Flocculation: Med-High
Optimum Temp: 18.33 - 20 C
Fermentation Temp: 19 C
Pitch Rate: 0.35 (M cells / ml / deg P)
PRIMING:
Method: kegged
Amount: 12 psi
CO2 Level: 2.7 Volumes
TARGET WATER PROFILE:
Profile Name: Dark and hoppy
Ca2: 90
Mg2: 7
Na: 45
Cl: 100
SO4: 74
HCO3: 110
Water Notes:
1 tsp gypsum
1.4 tsp calcium chloride
0.5 tsp chalk
3.2ml lactic acid
sparge:
.5 tsp gypsum
1 tsp baking soda
NOTES:
try adding first chinnock hops into wort whilst waiting for sparge. then bring to boil for 60 mins.
Add corn sugar at end of boil (10 mins)
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/r ... -black-ipa
I am keen to get some feedback and thoughts on the recipe.
Cheers