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Black IPA 23L - Brew it Bru

Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Simon Taylor Brew it Bru
Calories: 244 calories (Per 0.440L)
Carbs: 21.7 g (Per 0.440L)

Created: Tuesday May 25th 2021

Original Gravity:

1.060

Final Gravity:

1.011

ABV (standard):

6.5%

IBU (tinseth):

65.0

SRM (morey):

31.1

Mash pH

n/a

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Weyermann - Pale Ale5 kg Pale Ale	39	2.3	85.8%
275 g	Simpsons - Crystal T50275 g Crystal T50	34	50	4.7%
175 g	Weyermann - CaraAroma175 g CaraAroma	36	140	3%
200 g	Simpsons - Chocolate Malt200 g Chocolate Malt	31.7	444	3.4%
175 g	Weyermann - Carafa Special Type III175 g Carafa Special Type III	29.9	525	3%
5,825 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Barth-Haas - Columbus30 g Columbus Hops	Pellet	16	Boil	60 min	52.24	30%
20 g	Chinook20 g Chinook Hops	Pellet	11.8	Boil	15 min	12.75	20%
30 g	Chinook30 g Chinook Hops	Pellet	11.8	Dry Hop	Day 5		30%
20 g	Columbus20 g Columbus Hops	Pellet	16	Dry Hop	Day 0		20%
100 g / R 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Barth-Haas - Columbus (Pellet) 50 g Columbus (Pellet) Hops	52.24	50%
50 g	Chinook (Pellet) 50 g Chinook (Pellet) Hops	12.75	50%
100 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L	Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag	Strike	67 °C	65 °C	60 min
	Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge		75 °C	75 °C	10 min
16 L	Add sparge water until a pre boil volume of 27L has been reached	Sparge	75 °C	75 °C	15 min
Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Irish Moss		Fining	Boil	15 min.
10 g	Yeast Nutrient		Other	Boil	15 min.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	20 Grams	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 119 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 165.7 g Temp: 20 °C CO₂ Level: 2.5 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

Notes

Add the dry hops after 4 days of fermentation or once you are 10 points away from final gravity. Ideally add them in a sanitized hop bag/sock and remove after 3 - 5 days.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-07-29 11:15 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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