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Old 09-03-2013, 07:18 PM   #1
silvergti
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Default Black IPA: suggestions comments highly appreciated! (Be gentle)

Black IPA

Style: American IPA OG: 1.079
Type: Partial Mash FG: 1.020
Rating: 0.0 ABV: 7.73 %
Calories: 258 IBU's: 66.52
Efficiency: 70 % Boil Size: 4.00 Gal
Color: 42.4 SRM Batch Size: 5.00 Gal
Preboil OG: 1.103 Boil Time: 60 minutes



Grains & Adjuncts
Amount Percentage Name Time Gravity
1.41 lbs 13.42 % Briess Carapils 60 mins 1.034
0.75 lbs 7.14 % Caramel/Crystal Malt - 60L 60 mins 1.034
0.85 lbs 8.09 % Weyermann Carafa III 60 mins 1.036
7.00 lbs 66.60 % Munton's Light DME 60 mins 1.046
0.50 lbs 4.76 % Candi Sugar, Dark 60 mins 1.036

Hops
Amount IBU's Name Time AA %
1.00 ozs 27.85 Chinook 60 mins 13.00
1.00 ozs 9.04. Amarillo Gold 15 mins 8.50
1.00 ozs 13.82 Simcoe 15 mins 13.00
1.00 ozs 0.79 Amarillo Gold 1 mins 8.50
1.00 ozs 1.20 Simcoe 1 mins 13.00
0.50 ozs Chinook 5 days 13.00
0.50 ozs Amarillo Gold 5 days 8.50
1.00 ozs 13.82 Chinook 15 mins 13.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg American Ale Wyeast Labs 1056

Additions
(none)

Mash Profile
(none)

Carbonation
(none)

Notes
Steep for 30min at 153-155 continue to boil

Hop additions at 60, 15, 1 dry hop

www.iBrewMaster.com Version: 1.534

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Old 09-03-2013, 07:22 PM   #2
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First, that's way too much crystal malt! I'd keep it at no more than 8%, and it looks like you have 20%+. So that needs to be cut by alot.

I'd use corn sugar instead of dark candi sugar, to lighten up the body and keep it crisp and drinkable.

I don't use carafa III very much, so I'll let someone else comment on that in this recipe.

I like the hops schedule a lot, and the yeast strain will be perfect for this.

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Last edited by Yooper; 09-03-2013 at 07:31 PM.
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Old 09-03-2013, 08:22 PM   #3
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Thanks Yooper! I'm honored to have your input.

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Old 09-04-2013, 11:39 AM   #4
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Hello,

I feel like there are two schools of thought on the black IPA category. Some say it should be an IPA that's black, meaning just color and no real flavor. Second some like to have a little roast/dark malt flavor. Which school are you a part of?

Carafa III is just de-bittered black malt, I think it does a good job of adding color with little flavor contribution. Another idea is to use cinnamar from Weyermann. It's just malt based food coloring basically. A little goes a long way.

Personally, I too would back off on the crystal. And I would use dextrose instead of dark candy sugar. I would back off on my OG, or increase my yeast pitch rate and IBUs, maybe BU:GU of 1.15 or so for that high gravity. Ending at 1.020 sounds like hangover city to me. I would try to end in the 1.014 area.

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Old 09-04-2013, 06:58 PM   #5
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As said above, it depends how much roast you want in the IPA. I like a little roasty background. I went this route and it was a big hit with my friends. If you want almost no roast, go with midnight wheat. It will get it black as night and has no noticeable flavor.

11lb 2-row
1lb crystal 60
12oz carafa II
8oz chocolate malt (add a bit or roast)

Mashed at 152 for 60 minutes.

.5oz cascade FWH
.3oz Amarillo FWH
.3oz Simcoe FWH

.3oz Magnum 60 min

.5oz cascade 30min
.3oz amarillo 30min
.3oz simcoe 30min

1/2 whirlfloc tablet 5min
.5oz cascade 5min
.3oz amarillo 5min
.3oz simcoe 5min

.75oz cascade flameout
.4oz amarillo flameout
.4oz simcoe flameout

London Ale III yeast from wyeast.
Then dry hopped with Amarillo, cascade, and simcoe .5oz each.

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Old 09-04-2013, 07:02 PM   #6
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I used midnight wheat it doesnt have much roast flavor which is nice.

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Old 09-04-2013, 07:16 PM   #7
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I used 10 oz of black patent and 8 oz of choclate rye in mine.

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Old 09-04-2013, 07:20 PM   #8
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Here's my recipe. I used AHS magic hop dust in place of the centennial.

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.00 lbs 26.89 % Briess Pale Ale Malt 60 mins 1.036
12.00 ozs 5.04 % Caramel/Crystal Malt - 60L 60 mins 1.034
1.00 lbs 6.72 % Briess Rye Malt 60 mins 1.035
1.00 lbs 6.72 % Cane (Beet) Sugar 60 mins 1.046
10.00 ozs 4.20 % Black (Patent) Malt 60 mins 1.025
5.00 lbs 33.61 % Extra Light Dry Extract 60 mins 1.044
2.00 lbs 13.45 % Briess Sparkling Amber DME 60 mins 1.043
8.00 ozs 3.36 % Weyermann Chocolate Rye 60 mins 1.032

Hops
Amount IBU's Name Time AA %
1.30 ozs 46.23 Magnum 60 mins 14.00
1.00 ozs 23.32 Centennial 45 mins 10.00
1.00 ozs 19.53 Centennial 30 mins 10.00
1.00 ozs 12.90 Magnum 10 mins 14.00
0.00 ozs 0.00 Crystal 5 mins 3.50
0.66 ozs 0.00 Cascade 7 days 5.50
0.66 ozs 0.00 Magnum 7 days 14.00
1.00 ozs 0.00 Crystal 7 days 3.50
0.00 ozs 0.00 Centennial 75 mins 10.00

Yeasts
Amount Name Laboratory / ID
1 act pkgs American Ale Wyeast Labs 1056

Additions
Amount Name Time Stage
1.00 oz Gypsum 60 mins Boil

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Old 09-04-2013, 08:52 PM   #9
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Thanks a lot guys! You're really helping me with thinking through a recipe formulation.....something I am just getting into after kits and clones. If you have any online resources, let me know!


Here is an update of the recipe. I really like the idea of chocolate rye. Do you think the amount I have (.75) will add much in flavor? I'm looking to have a hoppy, yet toasty roasty flavor. I also updated the hop schedule and whirlfloc at the 15 min.


Here's for a second attempt......
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Old 09-04-2013, 09:29 PM   #10
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Quote:
Originally Posted by silvergti

Thanks a lot guys! You're really helping me with thinking through a recipe formulation.....something I am just getting into after kits and clones. If you have any online resources, let me know!

Here is an update of the recipe. I really like the idea of chocolate rye. Do you think the amount I have (.75) will add much in flavor? I'm looking to have a hoppy, yet toasty roasty flavor. I also updated the hop schedule and whirlfloc at the 15 min.

Here's for a second attempt......
I think it will. I was going for a black rye IPA so that's why I used the chocolate rye. I gotta say it turned put really good.
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