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21st Amendment Back In Black Clone

210 calories 18.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.75 gallons
Post Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Magazine
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Sunday June 7th 2020
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Black IPA

by Backcrack

OG: 1.059 FG: 1.015 ABV: 5.9% IBU: 52

1.064
1.011
7.0%
54.8
31.3
5.4
3.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Pale High Color11 lb Pale High Color 37 3 80%
1.25 lb Viking - Munich Light1.25 lb Munich Light 28 6 9.1%
12 oz Dingemans - Cara 45L12 oz Cara 45L 34 42 5.5%
12 oz Weyermann - Carafa Special Type III12 oz Carafa Special Type III 32 525 5.5%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Columbus (CTZ)1 oz Columbus (CTZ) Hops Pellet 14.9 Boil 55 min 48.22 12.5%
2 oz Artisan - Centennial2 oz Centennial Hops Pellet 9.7 Whirlpool at 70 °F 0 min 25%
1.25 oz Artisan - Columbus (CTZ)1.25 oz Columbus (CTZ) Hops Pellet 14.9 Whirlpool at 170 °F 0 min 6.59 15.6%
2 oz Artisan - Centennial2 oz Centennial Hops Pellet 9.7 Dry Hop at 67 °F Day 7 25%
1.75 oz Artisan - Chinook1.75 oz Chinook Hops Pellet 11.6 Dry Hop at 67 °F Day 7 21.9%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
25 Grams
Cost:
$ 0.12 / g
$ 3.00
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 3.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.76 psi       Temp: 39 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81 11 90 73 188.8 40.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal eBIAB Infusion 157 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.97 g | 35.9 qt) 10.56 42.2  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 11.6 46.4  
Grain absorption losses -1.63 -6.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 8.75 35  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.62 g | 22.5 qt) 7.5 30  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 7.38 g | 29.5 qt) 5.5 22  
Total: 10.56 42.2
Equipment Profile Used: System Default
 
Notes

Mash @ 150F for 60 mins.

Boil for 60 mins adding hops as listed.

After the boil, turn off heat, add the final addition of hops, and begin a vigorous whirlpool in the kettle.

Let the hot wort stand for 20 mins, then chill to about 65F.

Aerate with with pure oxygen and pitch the yeast.

Ferment @ 67F for 7 days.

Add the dry hops and raise the temp to 72F for five more days.

Once the beer reaches terminal gravity, rack to keg and force carbonate.

Target a carb level of 2.5 volumes (about 12psi @ 38F).

You may want to cold-crash the beer prior to packaging to 35F for 48 hours to improve its clarity.

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  • Last Updated: 2020-06-23 22:04 UTC