Back in Black - Beer Recipe - Brewer's Friend

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Back in Black

284 calories 30.4 g 12 oz
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Beer Stats
Method: Extract
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 3.75 gallons (ending kettle volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 284 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Tuesday December 3rd 2019
1.085
1.023
8.2%
103.2
41.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.33 lb Briess - American - DME Golden Light4.33 lb American - DME Golden Light 44.6 4 47.4%
3.30 lb Briess - American - LME Munich3.3 lb American - LME Munich 34.5 8 36.1%
7.63 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz Weyermann - Carafa Special Type III12 oz Carafa Special Type III 29.9 525 8.2%
12 oz Weyermann - Caramunich Type 212 oz Caramunich Type 2 34 45 8.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Leaf/Whole 15 Boil 55 min 62.9 12.1%
2 oz Centennial2 oz Centennial Hops Pellet 10.8 Whirlpool 20 min 21.57 24.2%
1.25 oz Columbus1.25 oz Columbus Hops Leaf/Whole 15 Whirlpool 20 min 18.73 15.2%
2 oz Centennial2 oz Centennial Hops Pellet 10.8 Dry Hop 11 days 24.2%
2 oz Chinook2 oz Chinook Hops Leaf/Whole 13 Dry Hop 11 days 24.2%
8.25 oz / $ 0.00
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.9 oz       Temp: 70 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
16 5 25 75 14 18
xBmt. No target, no adjustment to water - just taking a chance with the municipal supply for the 1st time. All water boiled minimum 15 minutes to remove chlorine taste/smell.
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 5.08 20.3  
Grain absorption losses (steep / mash) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.61 2.4  
Pre boil volume (equipment estimates 5.29 g | 21.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.96 g | 15.9 qt) 3.75 15  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
Estimated amount in fermentor 3.63 14.5  
Total: 5.08 20.3
Equipment Profile Used: System Default
 
Notes

Back in Black (IPA) brewed 11.10.19, pitched 11.11.19

Brewed extract w/grains option
Hops: Columbus dried hops, Centennial pellets

Used tap water, pre-boiled and cooled to 162º for steeping.
Steeped 12 oz Weyermann CaraMunich II & Weyermann Carafa Special III in 5.5 gal water @162º for 15 minutes. Drained fully.
Added 4.33 lbs Breiss CBW Golden Light DME
2.21 lbs. Breiss Munich LME + .92 lbs Golden Lite DME (equivalent to) 3.3 Munich LME; brought to a boil/60 minutes, added Columbus hops at 55 min.

After 20 min. whirlpool/stand, cooled in ice bath to 65º w/in 30 minutes
Aerated by pouring wort back and forth 6-7 times between sanitized pots/buckets
After straining out hops/gunk, 3.2 gallons wort poured into fermenter; added 2.2 gallons pre-boiled/cooled tap water
OG: 1.061 - Brewer’s Friend says 1.056 (I added a 1/2 lb. less malt than recipe. Tasted pretty hearty.)
Let sit overnight

Used Imperial Flagship liquid yeast, poured cold
Pitched at 2 p.m., wort @ 67º
Started foaming/belching overnight, up to 72º, nice thick krausen forming
Attached 4 large ice bags w/bungee cord by 6 AM, dropped to 65º within 2 hrs. Closed vents.
Dropped to 62º by 11 AM, 60º by 12 noon
Changed ice - 3 small bags - rose to 62º by 1 PM, 65º by 3

11.13 AM, about 61º, switched to 2 small bags. Fluctuated betw. 64-68º all day.
11.14 AM, at 62º in AM w/ice almost all melted but water cold & basement cooler (below freezing outside, set to 66º inside overnight). Removed a bag to get it back up a bit.
11.15 AM, ice mostly melted, wort at 66; cooler in basement so didn’t add more; stayed at 66-68 all day
11.16: no ice, still at 66-67º all day. Active fermentation ceased.
11.17: no ice, still at 66-67º all day
11.18: Dry-hopped w/ingredient variations
1.5 oz Chinook pellets
1.625 Chinook dried hops
1.25 oz Centennial pellets
= 4.375 oz dry hops (called for 4, guestimating that my dried hops have a bit lower AA)
Dumped most trub
Opened basement vents to warm room
11.19 AM: Temp at 70º
11:20: 70º and holding
11.21: 70º and holding
11.22: “ “ “
11.23: “ “ “
11.23: Still 70º/Gravity reading: 1.012
11.28: Still 70º. Pull/drain hops bag, drain rest of trub, mix in priming solution (2/3 cup table sugar in 2 cups water)
Bottled

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  • Last Updated: 2019-12-09 15:03 UTC