Black IPA (1) - Beer 38 - Beer Recipe - Brewer's Friend

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Black IPA (1) - Beer 38

158 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 36.5 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Mig
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Sunday November 8th 2015
1.052
1.009
5.7%
56.2
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 kg United Kingdom - Maris Otter Pale6.6 kg Maris Otter Pale 38 3.75 76.7%
500 g United Kingdom - Wheat500 g Wheat 37 2 5.8%
300 g Corn Sugar - Dextrose300 g Corn Sugar - Dextrose 46 0.5 3.5%
256 g American - Rye256 g Rye 38 3.5 3%
200 g United Kingdom - Chocolate200 g Chocolate 34 425 2.3%
75 g United Kingdom - Crystal 60L75 g Crystal 60L 34 60 0.9%
126 g Corn Sugar - Dextrose126 g Corn Sugar - Dextrose 46 0.5 1.5%
300 g Cara Special 2300 g Cara Special 2 32 650 3.5%
245 g Cara Gold245 g Cara Gold 35 5 2.8%
8,602 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Centennial, Cascade, Citra44 g Centennial, Cascade, Citra Hops Leaf/Whole 10 First Wort 0 min 15.96 9.9%
50 g Challenger50 g Challenger Hops Leaf/Whole 6.98 Boil 30 min 16.07 11.3%
50 g Cascade50 g Cascade Hops Leaf/Whole 7 Boil 15 min 10.4 11.3%
50 g Challenger50 g Challenger Hops Leaf/Whole 6.98 Boil 5 min 4.17 11.3%
50 g cascade50 g cascade Hops Leaf/Whole 7 Hopback at 80 °C 30 min 9.59 11.3%
200 g Galaxy200 g Galaxy Hops Pellet 14.25 Dry Hop 9 days 45%
444 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Protofloc Fining Boil 15 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:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 469 B cells required
Danstar Notty 11g
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 469 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 216g @ 14C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Pre-Boil ph was 5.5 so 7ml lactic=now 5.24
Post-boil pH = 5.00
Beer pH =

13-11-15 - Racked to Secondary. IL loss (now 31L)
16-11-15 - dry hopped with 200g Galaxy
26-11-15 - racked, finings added (60ml Auxillary + 125ml Allkleer.
28-11-15 - racked, 1L loss, 3 Lt sterile water added
30-11-15 - racked.
09-12-15 -200ml Caskleer, 150ml Cellabrite +50ml Sinamar.Back to Fridge
13-12-15 - Racked and watrwerd up by 2.7L sterile water!!

Prior to bottling sugar add 2g Gypsum to raise s04
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 L doughing in Temperature -- 50 °C 15 min
infusion-recirculation Temperature -- 66 °C 60 min
14.5 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 22.1
Mash volume with grains 27.5
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 30.2 L) 20.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 43.4 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil Volume 36.8
Hops absorption losses (hopback) -0.3
Going into fermentor 36.5
Total: 42.8  
Equipment Profile Used: System Default
 
Notes

Est Mash pH =
Pre-Boil pH =
PostBoil pH = 5.00
Beer pH = 4.23 (26-11-15)
Beer pH = 4.07 (15-12-15)!!
+2g Baking Soda + 2g Gymsum = 5.13

At 30L with 68% effeciency (2L excess water in Mash when doughing in meant incomplete mash!?)
OG = 1058
FG = 1010
ABV = 6.31%
IBU = 70.86
SRM = 31.90

At 32L with 300g Dextrose:
OG = 1058
FG = 1010
ABV = 6.31%
IBU = 64.77
SRM = 30.53

At 33L (1L loss, 3L sterile water added:
OG = 1056
FG = 1010
ABV = 6.12
IBU = 62.81
SRM = 29.89

At 33.4 on 09-12-15(400ml sterile water and finings)
OG = 1056
FG = 1009
ABV = 6.04
IBU = 62.06
SRM = est. at 35-40 with 50ml Sinabar

At 36.1 on 13-12-15 (2.7L sterike water added. 3L lss):
OG = 1051
FG = 1009
ABV = 5.59%
IBU = 57.42
SRM = est. at 40-5 with 5ml Sinabar

At bottling 36.3 400ml sterile water (500ml loss) +126g Dextrose:
OG = 1052
FG = 1009
ABV = 5.68%
IBU = 56.19
SRM = 40-5

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  • Last Updated: 2015-12-15 23:15 UTC