21st Amendment Back in Black - Beer Recipe - Brewer's Friend

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21st Amendment Back in Black

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.49 gallons
Post Boil Size: 2.96 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BYO Magazine
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Friday September 17th 2021
1.059
1.010
6.5%
66.0
31.3
5.4
1.36
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Pale High Color5 lb Pale High Color 37 3 80%
0.57 lb Viking - Munich Light0.57 lb Munich Light 36 6 9.1%
5.45 oz Belgian - Cara 45L5.45 oz Cara 45L 34 42 5.4%
5.45 oz Weyermann - Carafa Special Type III5.45 oz Carafa Special Type III 29.9 525 5.4%
6.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Artisan - Columbus (CTZ)0.5 oz Columbus (CTZ) Hops Pellet 14.9 Boil 55 min 55.32 14.3%
0.50 oz Artisan - Centennial0.5 oz Centennial Hops Pellet 9.7 Whirlpool at 170 °F 20 min 4.21 14.3%
0.50 oz Artisan - Columbus (CTZ)0.5 oz Columbus (CTZ) Hops Pellet 14.9 Whirlpool at 170 °F 20 min 6.47 14.3%
1 oz Artisan - Centennial1 oz Centennial Hops Pellet 9.7 Dry Hop at 72 °F 7 days 28.6%
1 oz Artisan - Chinook1 oz Chinook Hops Pellet 11.6 Dry Hop at 72 °F 7 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.80 g Gypsum Water Agt Mash 1 hr.
2.80 ml Lactic acid Water Agt Mash 1 hr.
0.90 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1.10 g Salt Water Agt Mash 1 hr.
3.10 g Baking Soda Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
5 ml White Labs - Clarity Ferm WLN4000 Fining Primary 0 min.
3.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.36 Grams
Cost:
$ 0.12 / g
$ 1.36
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 103 B cells required
$ 1.36 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.76 psi       Temp: 39 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
81 11 90 73 188.8 40.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.05 gal Infusion 157 °F 150 °F 60 min
1 gal Sparge 175 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 2.73 10.9  
Mash volume with grains 3.24 12.9  
Grain absorption losses -0.78 -3.1  
Remaining sparge water volume (equipment estimates 2.35 g | 9.4 qt) 1.79 7.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.06 g | 16.2 qt) 3.49 14  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2.54 g | 10.2 qt) 2.96 11.8  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.92 g | 11.7 qt) 2.5 10  
Total: 4.52 18.1
Equipment Profile Used: System Default
 
Notes

Mash @ 150F for 60 mins.

Boil for 60 mins adding hops as listed.

After the boil, turn off heat, add the final addition of hops, and begin a vigorous whirlpool in the kettle.

Let the hot wort stand for 20 mins, then chill to about 65F.

Aerate with with pure oxygen and pitch the yeast.

Ferment @ 67F for 7 days.

Add the dry hops and raise the temp to 72F for five more days.

Once the beer reaches terminal gravity, rack to keg and force carbonate.

Target a carb level of 2.5 volumes (about 12psi @ 38F).

You may want to cold-crash the beer prior to packaging to 35F for 48 hours to improve its clarity.

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  • Last Updated: 2022-03-27 02:01 UTC