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Black IPA #3

179 calories 15.4 g 330 ml
Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created Friday February 8th 2019
1.059
1.010
6.5%
85.5
28.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.75 kg United Kingdom - Pale 2-Row2.75 kg Pale 2-Row 38 2.5 84.6%
175 g American - Midnight Wheat Malt175 g Midnight Wheat Malt - (late boil kettle addition) 33 550 5.4%
175 g Belgian - Munich175 g Munich 38 6 5.4%
100 g Flaked Oats100 g Flaked Oats 33 2.2 3.1%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 1.5%
3,250 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Centennial10 g Centennial Hops Pellet 10.4 First Wort 0 min 25.93 5.7%
30 g Centennial30 g Centennial Hops Pellet 10.4 Whirlpool at 85 °C 15 min 26 17.1%
20 g Chinook20 g Chinook Hops Pellet 11.6 Whirlpool at 85 °C 15 min 19.34 11.4%
10 g CTZ10 g CTZ Hops Pellet 17.1 Whirlpool at 85 °C 15 min 14.25 5.7%
60 g Centennial60 g Centennial Hops Pellet 10.4 Dry Hop 4 days 34.3%
30 g Chinook30 g Chinook Hops Pellet 11.6 Dry Hop 4 days 17.1%
15 g CTZ15 g CTZ Hops Pellet 17.1 Dry Hop 4 days 8.6%
175 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Infusion 65.5 °C 75 min
2 L Sparge 74 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1.30 g Calcium Chloride Water Agt Mash 0 min.
4.20 g Gypsum Water Agt Mash 0 min.
1 tsp Irish Moss Fining Boil 15 min.
1.50 g Wyeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 131 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 15 60 150 36
Mash Chemistry and Brewing Water Calculator
 
Notes

Add the midnight wheat in the last 15 mins of the mash to try and reduce astringency (though I didn't have much of an issue with it in the previous version).

Tried using munich in place of caramel and oats in place of wheat malt. If I had planned this more ahead of time I might have made a more complex grist.

Target 67 for first rest temp since I lose about 3C during mash this time of year


EDIT calculated all the numbers based on 3kg of pale malt and realized at the last second I actually only had 2.75. Not a big deal but makes the percentages less pretty

Also messed up and let the FW hops boil over and probably half of them got spilled over, so I added 5g CTZ at the start of the boil to try and make up for it.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-14 04:20 UTC
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