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Old 01-27-2012, 06:56 PM   #21
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I have a question. Do you really notice much of a difference with the 75L addition over adding a bit more 60L?

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Old 01-28-2012, 03:14 PM   #22
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Not really. I added it because I had a bit of it left and wanted to get rid of it. You can go all 60L or all 75L. Up to you. The focus will be the debittered black (to an extent) and, of course, the hops.

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Old 01-29-2012, 12:49 PM   #23
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Great, thanks! That's what I figured. I'm doing the same thing - I have everything on hand except for the Carapils, which I picked up last night.

I did, however, forget to bring my black malt w/ me and the stuff I have is not milled. This is a bit off topic - but do you think I could get away with grinding the black malt with a spice grinder? I understand that it probably won't contribute much fermentable sugar so the grind may not be really important as long as I don't crush it up really fine...

What's debittered malt taste like? I've only used Chocolate Malt, and one time I used too much of it I think and it added an almost astringent character to the beer. Obviously this isn't a problem since you're making a delicious beer with it. What is the profile of debittered malt like?

Thanks again for the great recipe, looking forward to it. I have enough debittered for probably 15gal worth (I only brew 3gal max, usually) so I may be making this beer a couple of times

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Old 01-29-2012, 06:05 PM   #24
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I would not grind the debittered black in a spice grinder. You want to crush the grains, so instead I'd put them in a zip-loc and use a rolling pin or something like that to gently crush the grains open. Debittered black malt is just black malt with the husks removed. This reduces the grain's flavor impact in the beer (or at least the astringency sometimes leeched from the husks).

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Old 01-30-2012, 02:20 AM   #25
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Ahh, that makes sense. Thank you for the suggestion. Too late, used a spice grinder. Did small batches, shook it up by hand while grinding. A bit of powder but mostly not bad.

I ended up clearing out the freezer and fridge hops. We'll see how it turns out. haha.
http://hopville.com/recipe/1117203/a...zero-black-ipa

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Old 01-30-2012, 04:05 PM   #26
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I finished this last night. Ended up clearing out some bits and pieces of hops packets that I had in the fridge. I was a bit short w/ the late addition cascade so I substituted in some amarillo. Same w/ the columbus, so I added nugget and chinook.

I'm very excited about this.

Code:
OG 1.065
FG 1.016
IBU 100+
SRM 53
Safale US-05 w/ starter

3 gallons all grain

Mash 154F, Ferment 63F

%	LB	OZ	MALT OR FERMENTABLE	PPG	°L
76%	7	0	 American Two-row Pale	37	1	~
10%	0	15	 Caramel/Crystal Malt - 60L	34	60	~
10%	0	14	 Dingemans Debittered Black malt	34	550	~
4%	0	6	 Dextrin (CaraPils) Malt	33	2	~

USE	TIME	OZ	VARIETY	FORM	AA
boil	60 mins	0.75	 Centennial	leaf	10.0
boil	20 mins	1.0	 Cascade	leaf	5.5
boil	20 mins	0.5	 Centennial	leaf	10.0
boil	5 mins	0.5	 Amarillo	pellet	7.0
boil	5 mins	0.5	 Cascade	leaf	5.5
boil	5 mins	0.75	 Centennial	leaf	10.0
boil	5 mins	0.1	 Columbus	pellet	15.4
boil	5 mins	0.7	 Nugget	pellet	13.0
boil	1 min	0.25	 Amarillo	pellet	7.0
boil	1 min	0.5	 Cascade	leaf	5.5
boil	1 min	0.75	 Centennial	leaf	10.0
boil	1 min	0.2	 Chinook	pellet	13.0
boil	1 min	0.3	 Nugget	pellet	13.0
dry hop	7 days	0.5	 Cascade	pellet	5.5
dry hop	7 days	0.5	 Centennial	pellet	10.0
dry hop	7 days	0.5	 Nugget	pellet	13.0
dry hop	7 days	0.5	 Simcoe	pellet	13.0
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Old 01-30-2012, 06:26 PM   #27
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I'm thinking about making this, then kegging with 75%N2/25%CO2 instead of straight CO2.

What do you think the results of this would be? Good, bad, or awesome?

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Old 01-31-2012, 12:21 PM   #28
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Quote:
Originally Posted by joshuatrees View Post
I'm thinking about making this, then kegging with 75%N2/25%CO2 instead of straight CO2.

What do you think the results of this would be? Good, bad, or awesome?
Should be really good. I typically undercarb this one to get a lighter CO2 feel.
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Old 01-31-2012, 12:26 PM   #29
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I've done several versions since the two posted in this thread, but they were very similar. It was mostly altering hops to see what kind of flavor impact I could get. I recently made another version that included chocolate malt. It is now dry hopping. I plan to keg it sometime early next week.

Code:
Back in Black IPA
-----------------
Batch Size: 11.00 gal
Estimated OG: 1.070 SG
Estimated FG: 1.021 SG
Estimated IBUs: 67 (Tinseth)
Estimated Color: 49 SRM
Brewhouse Efficiency: 70%
Boil Time: 90 minutes

Grains:
21.50# Maris Otter Malt (4.0L) (68.53%)
1.75# De-bittered black malt (413.0L) (5.58%)
3.25# Caramel/Crystal 75L (75.0L) (10.36%)
0.75# Caramel/Crystal 90L (90.0L) (2.39%)
1.25# Carapils/Dextrine (2.0L) (3.98%)
1.88# Chocolate Malt (350.0L) (5.98%)
1.00# Rice hulls (0.0L) (3.19%)

Hops:
3.25 oz Centennial (8.3%) (first wort)
2.00 oz Cascade (5.3%) @20 min
1.50 oz Centennial (8.3%) @20 min
2.25 oz Cascade (5.3%) @5 min
1.00 oz Columbus (14.5%) @5 min
2.75 oz Cascade (5.3%) @0 min
1.50 oz Columbus (14.5%) @0 min
1.125 oz Cascade (5.3%) (dry hop)
1.125 oz Columbus (14.5%) (dry hop)
1.125 oz Centennial (8.3%) (dry hop)
1.125 oz Amarillo (6.9%) (dry hop)

Yeast:
Danstar Windsor (Dry Ale)

Mash/Sparge Schedule:
Single Infusion, 154F, 60 min; Batch Sparge

Fermentation Schedule:
14 days @ 65F
7 days @ 70F (dry hop)
3 days @ 40F (cold crash)
Note that the rice hulls are there to help with recirculation in my HERMS system. You normally wouldn't need them. I also wanted to try out the Windsor yeast (plus this was a last minute brew and I didn't have time to make a starter).
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Old 02-01-2012, 12:30 AM   #30
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Quote:
Originally Posted by jgourd View Post
Should be really good. I typically undercarb this one to get a lighter CO2 feel.
Thanks for the tip...I'll report back with the results. I can't imagine it won't be good.

Cheers!
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