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Black IIPA

232 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 65 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 71% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday May 6th 2021
1.070
1.016
7.1%
89.6
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 61.5%
0.50 kg Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark) 37 10 7.7%
0.50 kg Weyermann - Rye Malt0.5 kg Rye Malt 36 3.7 7.7%
0.50 kg Gladfield - Rolled Oats (blm)0.5 kg Rolled Oats (blm) 32.2 2.79 7.7%
0.50 kg Weyermann - Carafa III0.5 kg Carafa III 32 525 7.7%
0.50 kg Weyermann - Caramunich Type 10.5 kg Caramunich Type 1 33.5 35 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Boil 35 min 36.24 12%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 35 min 20.45 10%
25 g Citra25 g Citra Hops Pellet 11 Boil 35 min 26.15 10%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 5 min 2.95 6%
15 g Citra15 g Citra Hops Pellet 11 Boil 5 min 3.78 6%
30 g Simcoe30 g Simcoe Hops Pellet 12.7 Dry Hop 4 days 12%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 12%
70 g Amarillo70 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 28%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 4 days 4%
250 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 70 °C 66 °C 60 min
10 L Sparge 55 °C 50 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 30.4
Mash volume with grains (equipment estimates 38.4 L) 34.7
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 23
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20
Volume into fermentor 20
Total: 30.4  
Equipment Profile Used: System Default
 
Notes

(next brew) cold steep Carafa III for up to 24 hours for clarity and less roasty notes.

Mash at 153° F (65° C) for 60 minutes. Perform 60 minute boil and follow hop addition. Flame out, cool, and pitch yeast. 2 weeks at 18° C.

High temps reached of 30 degrees for 12 hours after 48 hours. Reduced to 20 degrees slowly by 72 hours.
OG 1.070
SG of 1.022 at 4 days.
SG of 1.017 at 14 days - Diacetyl rest initiated.
SG of 1.016 at 15 days, cooled back to 16 degrees.

Primary for 26 days total due to temp fluctuations during fermentation
Monday 17th - pitch yeast
Monday 31st - diacatyl rest (20° C) for 24 hours
Friday 4th - dry hop
Friday 11th - cold crash
Sat 12th - bottling day, aimed for 2.5 volumes

Weyermann Munich (Dark) should be Joe White Dark Munich due to local availability

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  • Last Updated: 2021-12-17 03:37 UTC