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Black Bone IPA

187 calories 18 carbs
Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cam
Calories: 187 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Wednesday June 12th 2019
1.057
1.013
5.84%
68.36
33.81
6
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale 38 3.75 86.8%
0.54 kg United Kingdom - Crystal Rye0.54 kg Crystal Rye 33 90 8.5%
0.3 kg United Kingdom - Black Patent0.3 kg Black Patent 27 525 4.7%
6.34 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
15 g Chinook15 g Chinook Hops Pellet 13 Boil 60 min 27.53 8.6%
15 g Pacific Gem15 g Pacific Gem Hops Leaf/Whole 15.4 Boil 15 min 14.71 8.6%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Boil 15 min 13.34 8.6%
5 g Chinook5 g Chinook Hops Leaf/Whole 13 Whirlpool 15 min 3.25 2.9%
15 g Simcoe15 g Simcoe Hops Leaf/Whole 12.7 Whirlpool 15 min 9.53 8.6%
50 g Chinook50 g Chinook Hops Pellet 13 Dry Hop 5 days 28.6%
30 g Lemondrop30 g Lemondrop Hops Leaf/Whole 6 Dry Hop 5 days 17.1%
30 g Vic Secret30 g Vic Secret Hops Leaf/Whole 15.5 Dry Hop 5 days 17.1%
 
Mash Guidelines
Amount Description Type Temp Time
30 L Boil Infusion 65 °C 60 min
30 L Mash Out Infusion 75 °C 10 min
Starting Mash Thickness: 1.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
South East, London, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101 7 31 46 50 306.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 20C for 5 days
Dry hop at 14C for 5 days
Mature at 0C for 5 days

Actual Data:
16/06/2019 - OG = 1.056
21/06/2019 - SG =
26/06/2019 - FG =

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-16 22:09 UTC
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