Back in Black IPA - Beer Recipe - Brewer's Friend

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Back in Black IPA

226 calories 23.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 14.2 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Briess blog/Arron Hyde
Calories: 226 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Wednesday September 6th 2017
16.6 °P
4.5 °P
6.7%
61.4
35.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 75.9%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.9%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.2%
0.75 lb American - Special Roast0.75 lb Special Roast 33 50 5.2%
0.75 lb American - Midnight Wheat Malt0.75 lb Midnight Wheat Malt 33 550 5.2%
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 1.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16 Boil 60 min 25.81 10.4%
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 10.6 Boil 20 min 6.21 6.3%
1.20 oz Apollo1.2 oz Apollo Hops Pellet 18.3 Boil 10 min 25.69 25%
0.30 oz Mosaic0.3 oz Mosaic Hops Pellet 10.6 Boil 10 min 3.72 6.3%
2.50 oz Warrior2.5 oz Warrior Hops Pellet 16 Boil 0 min 52.1%
4.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Other Boil 10 min.
1 each Servomyces Other Boil 5 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 73 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Infusion -- 152 °F 60 min
3.75 gal Sparge -- 180 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.81 g | 15.2 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.18 -0.7  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.56 34.3
Equipment Profile Used: System Default
 
Notes

Bring 4.7 gallons of water to 165ºF.
Add to mash tun with crushed grains, mix together, and hold at 152ºF for 1 hour.
Heat 3.75 gallons of 180ºF sparge water in a kettle. Add to mash tun and sparge.
Collect 6 gallons in kettle and bring to a boil.
Once boiling, add bittering hops, .5oz of Warrior hops.
After 40 minutes, add 1oz Simcoe hops.
10 minutes later, add 1oz Amarillo hops and one tablet of Whirlfloc.
After 10 more minutes (60 minutes of boiling) turn off heat, and add 2.5oz Warrior hops.
Remove from heat and cool to 70ºF.
Transfer to primary fermenter.
Pitch two packs of yeast.
Primary Fermentation: 1 week at 70ºF-72ºF
Secondary Fermentation: 2 weeks at 62ºF-68ºF

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  • Last Updated: 2017-09-16 20:34 UTC