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Old 07-16-2012, 02:29 AM   #1
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Default First recipe from scratch - Black IIPA

Hey,

Just wondering what you think of this recipe that i have been toying around with.

Midnight Centenial IIPA

Batch Size (fermenter): 6.00 gal
Estimated OG: 1.079 SG
EST FG: 1.012 SG
Estimated Color: 31.3 SRM
Estimated IBU: 95.9 IBUs
Boil Time: 60 Minutes
EST ABV: 8.9%

14 lbs Pale Malt (2 Row) UK (3.0 SRM)
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM)
12.0 oz Black (Patent) Malt (500.0 SRM)
8.0 oz White Wheat Malt (2.4 SRM)
1 lbs Turbinado (10.0 SRM)
2.00 oz Centennial [12.70 %] - Boil 60.0 min
1.00 oz Centennial [12.70 %] - Boil 30.0 min
1.00 oz Centennial [12.70 %] - Boil 5.0 min
250ml Nottingham Yeast

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Old 07-16-2012, 02:52 AM   #2
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I would suggest moving your 30m hops back to 15 or 10m and adding in more hops at flameout. Then add in a a dryhop.

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Old 07-16-2012, 02:56 AM   #3
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I like it but if it were me, I'd tweak the hop schedule to something like:
1oz. 60m
1oz. 30m
1oz. 15
1oz. Flameout
1-2oz dryhop
Should net you roughly the smae IBU but I didn't plug that into beersmith to confirm....
It also doesn't seem very dark for a "Black" IPA. Get that SRM close to 50.

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Old 07-16-2012, 03:02 AM   #4
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Would this be like BridgePort's Dark Rain? I'm not a huge IPA fan, but that's pretty good stuff.

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Old 07-16-2012, 03:02 AM   #5
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Change black patent malt to carafa special / carafa III / chocolate wheat. Otherwise you might end up with too much roast and it won't be an IPA.

I also agree with moving hops. I prefer to have a 60m hop, then everything else 20m or less. I think you need more late hops. Also, an IPA without hop aroma get's dinged... dryhop that IPA sir.

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Old 07-16-2012, 03:05 AM   #6
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Swap to Carafa III = good call!

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Old 07-16-2012, 03:10 AM   #7
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Congrats on taking the leap into scratch recipes!

Along with Belgian Strongs, IIPAs are my favorite beer and black IPAs - even better.

I don't have much advice for your malt selections, but I tend to agree with the advice regarding the hops. With the black IPAs, heavy hops are needed to balance the other aromas. Lots at 60, then LOTS at F/O and dry hopping - that's what I'd do.

It would be great to follow your brewing experience with this first recipe. Whatever you settle on, I hope you post your progress. I have not tried a black IPA yet but was thinking I'd brew one or two (or 5, or 15) batches this fall. I'd surely learn a lot from your experiences.

Good luck-

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Old 07-16-2012, 03:15 AM   #8
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If you're using brew software, keep good notes and tweak your recipe along the way. May take a couple tries to get it where you want it (more hops here, less of that grain there, longer mash here, etc.) but it's fun to chronicle and have total ownership over the outcome.

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Old 07-16-2012, 03:40 AM   #9
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The attenuation seems too good to be true, even with notty from 1.079 to 1.012 its a lot.

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Old 07-16-2012, 05:34 AM   #10
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thanks for the advice guys!!! i will be adjusting my hops as suggested. I dont have any carafa, but i do have some roasted barley, would that be better than the black patent? I would pick some up, but i'm hoping to brew weds as my old man is making a last minute trip to visit, and i couldnt get any here by then.

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