BrewBlog: Black IPA
Specifics
Reference
Style:
Brewer: Roscoe H
Brew Date: August 26, 2012
Tap Date: August 15, 2013
Yield: 5 gallons
Reference
Color (SRM/EBC):
32.6/64.2
Bitterness (Calc): 202 IBU (Daniels)
BU/GU: 2.24
Calories: 294 (12 ounces)
Conditioning: Bottles
ABV: 9.9%
ABW: 7.7%
Bottling ABV: 10.4%
Batch No: 001
OG: 1.090
OG (Plato): 21.56° P
Reading 1: 1.070 
FG: 1.016
FG (Plato): 4.08° P
Real Extract: 7.24° P
App. Atten.: 81.1%
Real Atten.: 66.4%
Status: Primary
General Information
Method: All Grain
Cost: 50

Extreme IPA from Olybrew with a bit of Carafa to make a black IPA. Also on top of the 6oz of hops the recipe calls for I added 2 more oz of warrior and 10oz of my mystery hops at my house.

 

1oz mash tun

1oz pre boil

on top of the hops in the boil

Comments

Follow instructions from the recipe card.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American Ale
Manufacturer: Wyeast
Product ID: 1056
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 60–72°F
Equipment Profile

My Equipment [roscoeh]

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: 12 pounds
Hop Utilization: 100% Mash Tun Volume: 5 gallons
Loss: 2 gallons Mash Tun Specific Heat:
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 23.5 Efficiency: 73.6%
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Fermentation
Primary: 7 days @ 70° F
Secondary: 14 days @ 70° F
Tasting Reviews
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