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Black IPA cw

215 calories 20.5 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: cwent
Calories: 215 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created Friday September 7th 2018
1.070
1.015
7.26%
105.53
36.45
5.45
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg New Zealand - American Ale Malt6.5 kg American Ale Malt 37.3 2.54 87.2%
0.13 kg German - Carafa III0.125 kg Carafa III 32 535 1.7%
0.13 kg New Zealand - Dark Chocolate Malt0.125 kg Dark Chocolate Malt 32.7 659.9 1.7%
0.25 kg American - Midnight Wheat Malt0.25 kg Midnight Wheat Malt 33 550 3.4%
0.45 kg Corn Sugar - Dextrose0.45 kg Corn Sugar - Dextrose 46 0.5 6%
7.45 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 13 Boil 75 min 50.48 8.9%
100 g Centennial100 g Centennial Hops Pellet 10.5 Aroma 5 min 22.22 25.3%
110 g Citra110 g Citra Hops Pellet 14.1 Aroma 5 min 32.83 27.8%
150 g Cascade150 g Cascade Hops Pellet 6.1 Dry Hop 5 days 38%
395 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
21 L single temperature Infusion 65 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each irish moss Fining Boil 15 min.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
30 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 307 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 7 45 100 75 110
Longford tank water.
To 42L (21 mash + 21 sparge) add:
3.6g (1.8g each) of Gypsum[CaSo4],
3.5g (1.75 each) of Epsom salt [MgSo4],
0g (0 each) of table salt [NaCl],
9.5g (4.75g each) of calcium chloride [CaCl2] and
6.5g (3.25g each) of Baking Soda [NaHCO3]
7.0g (3.5g each) of Chalk [CaCO3]
to reach target water profile.
Add 7ml of Lactic Acid 88% to mash only to achieve pH of 5.4.
Room temperature pH 10min into mash= 5.41, end of mash (60min) = 5.35. Pre-boil pH 5.35.
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermented for 8 days at 18deg.C at 15psi in fermentasaurus. After 8 days dry hopped for 5 days in primary, SG at 1.019. Pressure transferred to 19L ball lock keg. Carbonated to 2.5 volumes and stored at 3deg C for 1 week. Final Gravity 1.015 after 16 days, 7.26% ABV.

Recipe Photos
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-10-09 09:03 UTC
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