Sarblacc Black IPA - Beer Recipe - Brewer's Friend

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Sarblacc Black IPA

226 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jesse based on Northern Brewer Black IPA
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Saturday April 6th 2013
1.068
1.018
6.5%
89.7
27.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pale 2-Row11.5 lb Pale 2-Row 37 1.8 83.6%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.6%
0.38 lb German - Carafa III0.375 lb Carafa III 32 535 2.7%
0.38 lb American - Chocolate0.375 lb Chocolate 29 350 2.7%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 7.3%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Summit1 oz Summit Hops Pellet 17.6 Boil 60 min 57.03 16.7%
1 oz Chinook1 oz Chinook Hops Pellet 12.1 Boil 15 min 19.46 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Boil 10 min 10.22 16.7%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.6 Boil 5 min 2.97 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 8.7 Boil 0 min 16.7%
1 oz Ahtanum1 oz Ahtanum Hops Pellet 4.6 Dry Hop 7 days 16.7%
6 oz / $ 0.00
 
Yeast
White Labs - California Ale V Yeast WLP051
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
66 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.12 qt 4.28 gallons/Strike Temp. 164-165 Infusion -- 152 °F 60 min
19.04 qt 4.76 gallons Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.58 22.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.38 g | 13.5 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Fermentation Schedule:
1-2 weeks primary; 1-2 weeks secondary; 2 weeks bottle conditioning.

Dry Hops:
Add to secondary fermenter one week before bottling.

Substitutions:
Used White Labs California Ale V Yeast WLP051 as replacement for Wyeast 1272 American Ale Yeast II.

Used Ahtanum hops in place of Cascade hops which original recipe called for.

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  • Last Updated: 2016-03-22 03:22 UTC