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jgourd · 10-20-2010, 01:55 AM

Recipe Type: All Grain
Yeast: White Labs WLP007
Yeast Starter: 3000 mL
Batch Size (Gallons): 6
Original Gravity: 1.069
Final Gravity: 1.019
IBU: 83
Boiling Time (Minutes): 90
Color: 33 SRM
Primary Fermentation (# of Days & Temp): 13 days @ 66F
Secondary Fermentation (# of Days & Temp): 8 days @ 66F
Tasting Notes: Subdued roastiness with huge northwestern hop aroma and flavor.

I'm not into very sweet beers, so I wanted this guy to dry out. It's also my first stab at this "style." Next time I will add a bit more crystal and maybe a pinch of chocolate malt or black malt.

Code:

Back in Black IPA
-----------------
Batch Size: 6.00 gal (8.39 gal preboil)
Estimated OG: 1.067 SG (actual: 1.069 SG)
Estimated FG: 1.017 SG (actual: 1.019 SG)
Estimated IBUs: 75 (Tinseth; actual: 83)
Estimated Color: 30 SRM (actual: 33 SRM)
Brewhouse Efficiency: 73% (actual: 75%)
Boil Time: 90 minutes

Grains:
14.00# Pale Malt (2-Row) US (90.32%)
1.00# De-bittered black malt (6.45%)
0.50# Caramel/Crystal 90L (3.23%)

Hops:
1.50 oz Centennial (9.1%) @90 min
1.25 oz Cascade (4.6%) @20 min
1.25 oz Centennial (9.1%) @20 min
1.25 oz Cascade (4.6%) @5 min
1.50 oz Columbus (14.5%) @5 min
2.00 oz Cascade (4.6%) @0 min
1.00 oz Columbus (14.5%) @0 min
1.00 oz Cascade (4.6%) (dry hop)
0.63 oz Columbus (13.2%) (dry hop)
0.38 oz Columbus (14.5%) (dry hop)
1.00 oz Amarillo (8.6%) (dry hop)
1.00 oz Centennial (9.1%) (dry hop)
1.00 oz Simcoe (12.2%) (dry hop)

Yeast:
White Labs WLP007 (English Ale) (English Ale)

Mash/Sparge Schedule:
Single Infusion, 152F; Batch Sparge
Mash for 60 min at 152F w/ 5.04 gal of water at 166F
Mashout w/ 2.62 gal of water at 210F; hold for 10 min
Batch sparge w/ 2.92 gal of water at 189F; hold for 10 min

Fermentation Schedule:
Primary Fermentation: 13 days @66F
Secondary Fermentation: 8 days @66F

wedge421 · 10-20-2010, 02:07 AM

Is this a clone of the 21st Amendment beer by the same name im assuming? If so sweet!

lumpher · 10-20-2010, 02:10 AM

3 liters of starter for a 5 gallon?

jgourd · 10-20-2010, 02:11 AM

Quote:

Originally Posted by wedge421

Is this a clone of the 21st Amendment beer by the same name im assuming? If so sweet!

Nope. At the time that I brewed and named this beer, I was not aware of it. But since AC/DC kicks royal arse, I figure I'd keep the name. Now truth be told, I've never tasted the beer you mentioned. I might have gotten lucky and made something close without even knowing it. Who knows!

fineexampl · 10-20-2010, 02:11 AM

I like it! As i understand it, the "style" is typically going to have some Carafa malt in there as well. I based my own recipe similarly. I like how simple your recipe is. Mine got overcomplicated, but it still fermented out pretty dry.

How do you like the end result?

jgourd · 10-20-2010, 02:12 AM

Quote:

Originally Posted by lumpher

3 liters of starter for a 5 gallon?

Decanted from a vial of WLP007 on a stir plate for 48 hours and cold crashed for 24 hours.

jgourd · 10-20-2010, 02:15 AM

Quote:

Originally Posted by fineexampl

I like it! As i understand it, the "style" is typically going to have some Carafa malt in there as well. I based my own recipe similarly. I like how simple your recipe is. Mine got overcomplicated, but it still fermented out pretty dry.

How do you like the end result?

So far, I love it! I kegged it and it's been carbonating for about a week and a half. The toast comes through more and more. Some of my serious beer friends have mentioned that this is the best beer I've ever made. Not sure about that, but I will make it again...soon...and probably with more crystal. Or I might mash higher.

fineexampl · 10-20-2010, 02:23 AM

Quote:

Originally Posted by jgourd

So far, I love it! I kegged it and it's been carbonating for about a week and a half. The toast comes through more and more. Some of my serious beer friends have mentioned that this is the best beer I've ever made. Not sure about that, but I will make it again...soon...and probably with more crystal. Or I might mash higher.

I'd definitely go darker, but nice job. Mine's bottled so i can't really say how the true end result will be. First tester bottle wasn't perfect, but it's only been 1wk for me. It has until mid-November to wise up so i can competition the badboy.

jgourd · 10-20-2010, 12:48 PM

Quote:

Originally Posted by fineexampl

I'd definitely go darker, but nice job. Mine's bottled so i can't really say how the true end result will be. First tester bottle wasn't perfect, but it's only been 1wk for me. It has until mid-November to wise up so i can competition the badboy.

To be honest, it's pitch black. I'm not sure I could go darker in the glass even if I increased the SRM. The foam is brown like oatmeal or wheat bread and stays that way. It plays with your mind because you expect something sweet and toasty. But you get smacked in the face by hops! Love it! Oh and I decided to mash the dehusked black as opposed to cold steep overnight. I'm glad I did.

jgourd · 12-21-2010, 12:17 PM

I made a new version of this beer recently that won 2nd place at a local competition. I don't know if I like it better than the first yet, but this one has a more pronounced roast character (although the hops still dominate--hugely):

Code:

Batch Size: 6.00 gal (9.25 gal preboil)
Estimated OG: 1.068 SG (actual: 1.068 SG)
Estimated FG: 1.016 SG (actual: 1.020 SG)
Estimated IBUs: 74 (Tinseth; actual: 78)
Estimated Color: 40 SRM (actual: 42 SRM)
Brewhouse Efficiency: 73% (actual: 72%)
Boil Time: 90 minutes

Grains:
12.50# Maris Otter Malt (81.97%)
1.50# De-bittered black malt (9.84%)
0.75# Caramel/Crystal 90L (4.92%)
0.50# Carapils/Dextrine (3.28%)

Hops:
1.50 oz Centennial (9.1%) @90 min
1.25 oz Cascade (4.6%) @20 min
1.25 oz Centennial (9.1%) @20 min
1.25 oz Cascade (4.6%) @5 min
1.50 oz Columbus (14.5%) @5 min
2.00 oz Cascade (4.6%) @0 min
1.00 oz Columbus (14.5%) @0 min
1.00 oz Cascade (4.6%) (dry hop)
1.00 oz Columbus (14.5%) (dry hop)
1.00 oz Centennial (9.1%) (dry hop)
1.00 oz Simcoe (12.2%) (dry hop)

Yeast:
White Labs WLP001 (California Ale) (California Ale)

Mash/Sparge Schedule:
Single Infusion, 154F; Batch Sparge
Mash for 60 min at 154F w/ 4.96 gal of water at 170F
Mashout w/ 2.43 gal of water at 210F; hold for 10 min
Batch sparge w/ 4.02 gal of water at 183F; hold for 10 min

Fermentation Schedule:
Primary Fermentation: 12 days @66F
Secondary Fermentation: 7 days @70F