Extract - Muddy Mon Black IPA
I am just beginning this recipe. I haven't brewed it yet, but am steeping 1.5 lbs of Carafa and have made my starter. I wanted some feedback on the recipe. Too much going on? Anything I should think about cutting out? Thanks for your thoughts! I rely on your input!
I live in Pittsburgh and this beer is named after the Monongahela River that joins with the Allegheny River to form the Ohio River. The Monongahela is always muddy and it takes a while for the two rivers to mix, so there is always a "muddy mon" stripe at the beginning of the Ohio River. This beer is bold, has a lot of stuff in it and is what I consider to be a Black IPA. I thought Muddy Mon was an appropriate name for a heavy-dark bold in-your-face brew.
OG and FG were determined by beertools.
1.5 lb (11.3%) Weyermann Carafa Special® TYPE III
1.5 lb (11.3%) Crystal 60
.5 lb (3.8%) Weyermann Carafa Special® TYPE III
0.5 lb (3.8%) Roasted Barley
0.250 lb (1.9%) American Black Roast
9 lb (67.9%) Premier Light Dry
1.0 oz (25.0%) Warrior (16.0%) - added during boil, boiled 60.0 min
.5 oz (12.5%) Simcoe® (10%) - added during boil, boiled 10 min
1.0 oz (25.0%) Citra™ (12.0%) - added during boil, boiled 10.0 min
0.0 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added dry to primary fermenter
9.60 fl oz White Labs WLP001 California Ale
.5 oz (12.5%) Simcoe® (13.00%) - added dry to secondary fermenter
1.0 oz (25.0%) Citra™ (12.0%) - added dry to secondary fermenter
4oz tsp dark toasted Oak Wood Chips - added dry to secondary
Cold steep the crushed 1.5 lb Carafa grain overnight in 1.0 gallon of spring water purchased from grocery store. I placed the grains in a the same muslin bags that I use to steep during the boil.
Make a starter using 2 cups of water and 1/2 cup DME.
In a your brew kettle, steep the crystal malt and remaining .5 lb of carafa in 3 gallons of water at 150 °F for 30 minutes. Remove crystal malt from the wort and sparge with with 1.0 pint of 150 degree spring water.
remove the cold steeped Carafa from the one gallon that has been sitting.
add cold-steeped carafa water to the brew kettle.
kettle is now at roughly 4 gallons of water
Add 3lbs DME, to the kettle.
Boil 15 minutes then add bittering hops.
Boil 45 minutes, reduce heat and add remaining DME.
Bring wort back to a boil and add flavor/aroma hops after boil back 5 minutes.
at this time also throw in a pinch of Irish moss.
Boil 10 minutes, flame out,
syphon wort into primary fermenter.
Bring final volume of water up to 5 gallons
pitch yeast starter and yeast nutrient.
Ferment as close to 70 °F as possible for 14 days.
Rack to secondary
at time of racking to secondary add .5 oz of simcoe and 1 oz of citra into beer to dry hop.
add 4ozs of dark roasted oak chips into the secondary
secondary at 70 °F for 14 more days.
Last edited by infielders3; 01-20-2012 at 05:18 PM.