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Old 02-15-2012, 02:09 AM   #1
DisturbdChemist
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Default Black IPA Recipe Help

This is my first recipe that i made from scratch and need some help. I'm planing on making a Black IPA with a good body and light malt and caramel notes in it. I made this recipe tonight and going to tweak it a little bit and brew hopefully in the next few weeks. Any help, concerns, question what i want with this brew please ask and help me make this the best i can make it and not just another IPA out there

Batch size: 5.5 Gal
OG: 1.061
FG: 1.015
Yeast: Safale US-05/ WL Cali ale V (hadnt made up my mind yet)
ABV: 5.9
IBU: 69.1
SRM: 26.6
Cal: 201/pint

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10 lbs of 2-row/maris otter
2 lbs Cara-pils/ dextrin
12 oz Special B
6 oz Crystal 60L
6 oz Chocolate Malt
2 oz Carafe III

Hop Schedule:

1 oz Magnum 13.5% 60 min
.5 oz Zythos 10.4% 30 min
1 oz Zythos 10.4% 10 min
1 oz Zythos 10.4% 5 min
1.5 oz Zythos 10.4% 0 min
3oz Citra leaf Dry hopping (either 1.5 oz per week for 2 weeks or 3oz at once)???


I'm going to do a BIAB so i have to add all the water at once with is close to 8 gals with .125 gal/lb of grains and 1 gal for boil off in the boil.

This is what i have right now. if I make changes i'll change this post. Again any help will be awesome and hope ya'll can help me make a great brew which i'm hoping to enter in a competition in may.

Thanks ya'll,
Dustin

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Old 02-15-2012, 02:24 AM   #2
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Just my 2 cents but I'd drop the carapils, up the MO to 11lb, up the c60 to 1 lb, up the carafa to 8oz and lower the special B to 8oz. Also, I wouldn't dry hop for 2 weeks-you can start getting some veg flavors. I think the 3oz at once for 5 days or so would be good.

And I vote for Cali V-I really love it.

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Old 02-15-2012, 06:01 AM   #3
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Quote:
Originally Posted by DisturbdChemist View Post
This is my first recipe that i made from scratch and need some help. I'm planing on making a Black IPA with a good body and light malt and caramel notes in it. I made this recipe tonight and going to tweak it a little bit and brew hopefully in the next few weeks. Any help, concerns, question what i want with this brew please ask and help me make this the best i can make it and not just another IPA out there

Batch size: 5.5 Gal
OG: 1.061
FG: 1.015
Yeast: Safale US-05/ WL Cali ale V (hadnt made up my mind yet)
ABV: 5.9
IBU: 69.1
SRM: 26.6
Cal: 201/pint

Malt Bill

10 lbs of 2-row/maris otter
2 lbs Cara-pils/ dextrin
12 oz Special B
6 oz Crystal 60L
6 oz Chocolate Malt
2 oz Carafe III

Hop Schedule:

1 oz Magnum 13.5% 60 min
.5 oz Zythos 10.4% 30 min
1 oz Zythos 10.4% 10 min
1 oz Zythos 10.4% 5 min
1.5 oz Zythos 10.4% 0 min
3oz Citra leaf Dry hopping (either 1.5 oz per week for 2 weeks or 3oz at once)???


I'm going to do a BIAB so i have to add all the water at once with is close to 8 gals with .125 gal/lb of grains and 1 gal for boil off in the boil.

This is what i have right now. if I make changes i'll change this post. Again any help will be awesome and hope ya'll can help me make a great brew which i'm hoping to enter in a competition in may.

Thanks ya'll,
Dustin
I just made a Black American IPA and it came out as a great beer, but not an IPA. I could taste the dark grains. I added all the grains to the 60 min mash. When I do it again I will add the dark grains maybe w/10 min left in the mash to get the color but not flavor.
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Old 02-15-2012, 06:08 AM   #4
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I didn't mention in my first response but I do a cold steep for the roasted grains in my black IPA. It'll give you most of the color and leaves you with just a faint hint of roastiness in the background.

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Old 02-15-2012, 12:20 PM   #5
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I don't want the roastedness to over power. Just a mild taste followed by good amount of hops. I'm trying to keep it in the guidelines of an black American IPA not an imperial at the moment. How much water should I cold steep it? Maybe a gallon of water cold steep over night?

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Old 02-15-2012, 12:23 PM   #6
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Both of the yeasts you've listed will give a fruity flavor if fermented at warmer temps. Is this what you're after? If not, maybe consider a yeast that will emphasize the malty / hoppy flavors instead like Wyeast 1056, WLP001, or Nottingham.

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Old 02-15-2012, 01:39 PM   #7
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I'm looking for a true american black IPA. With mild roast and caramel taste that brings with a citrusy, fruity hops. Like when you drink it first you taste the caramel/roasted notes then the hops come into play. Kinda like that. Will the yeast im thinking of using will change the flavor or put off flavors into the beer?

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Old 02-15-2012, 04:08 PM   #8
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For a cold steep a good ratio is 2 quarts water/lb of grain, steeped at room temp for around 24 hrs. You can steep in advance, separate the liquid and keep it in the fridge for a bit (if storing very long I'd pasturize it). I add it to the last 10-15 minutes of the boil.

As for the Cali V, so long as you're fermenting at proper temps (I usually do 66) you shouldn't have fruity flavors. I feel like this yeast gives me a better rounded beer, more balanced (though I'd expect to loose about a point of attenuation as compared to 001/1056). It also flocs better. It is my go-to for almost all American style ales.

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Old 02-15-2012, 04:25 PM   #9
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Alright that's do able. Right now I don't have temperature control but the place I keep them is pretty constant. My house is usually around there in the Texas winter. I'll measure it for a few days to double check its close to 66 f. So cold steep the chocolate and the caramel III malts? I'll probably need to change the boil size.

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Old 02-15-2012, 04:35 PM   #10
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Yeah, the chocolate and the carafa and, yes, you'll need to adjust the boil accordingly.

If you don't have any temp control and your place stays around 66 you might think about pitching more like 64-65 and you might drape something like a thin, wet tee shirt or similar over the fermentor during the day or two of peak activity because the fermentor will typically be a few degrees over ambient during the vigorous part of fermentation. Realistically you should be great so long as you keep the fermentation under 70.

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