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BacK in BlacK IPA

207 calories
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: AnteK
Rating:
51

Calories: 207 calories (Per 355mL)
Share: <EMBED>
1.063
1.014
6.49%
78.88
31.54
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4.5 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 74.8%
500 g Flaked Oats500 g Flaked Oats 33 2.2 8.3%
350 g German - CaraMunich III350 g CaraMunich III 34 57 5.8%
300 g German - Carafa I300 g Carafa I 32 340 5%
150 g German - Carafa III150 g Carafa III 32 535 2.5%
120 g German - Acidulated Malt120 g Acidulated Malt 27 3.4 2%
100 g Turbinado100 g Turbinado 44 10 1.7%
6.02 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
10 g Warrior10 g Warrior Hops Pellet 16 Boil 60 min 18.78
10 g Cascade10 g Cascade Hops Pellet 7 Boil 20 min 4.98
10 g Chinook10 g Chinook Hops Pellet 13 Boil 20 min 9.24
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 20 min 18.06
20 g Cascade20 g Cascade Hops Pellet 7 Boil 10 min 5.96
20 g Chinook20 g Chinook Hops Pellet 13 Boil 10 min 11.06
20 g Simcoe20 g Simcoe Hops Pellet 12.7 Boil 10 min 10.81
30 g Cascade30 g Cascade Hops Pellet 7 Dry Hop 7 days
30 g Chinook30 g Chinook Hops Pellet 13 Dry Hop 7 days
80 g Simcoe80 g Simcoe Hops Pellet 12.7 Dry Hop 7 days
 
Mash Guidelines
Amount Description Type Temp Time
28 LTemperature45 °C15 min
0 LMash Infusion67 °C90 min
0 LMash outInfusion78 °C15 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Mash 10 min.
1 each Whirlfloc 1/2 Fining Boil 15 min.
 
Yeast
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: RO WATER
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 13
8grm CaSO4
3grm CaCI2
Mash Chemistry and Brewing Water Calculator
 
Notes
Important

black malt add in the last 40 minutes of the mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 18 to 20 c˚ 10 /15 days
Cold crash "5 days" at 0c˚


Cheers!!
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View Count: 4304
Brew Count: 3
Last Updated: 2018-07-03 16:55 UTC
Discussion about this recipe:
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Plesca Mihai 07/03/2018 at 10:21am
Hi, you add the black malt on 40 min Of the mash, the chocolate and coffee aroma persists in the beer? Or the beer was with out this aroma? Thx


Plesca Mihai 07/03/2018 at 10:23am
5 of 5

Hi, you add the black malt on 40 min Of the mash, the chocolate and coffee aroma persists in the beer? Or the beer was with out this aroma? Thx


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