Recipe Type: All Grain
Yeast: WLP OO1
Yeast Starter: Yes
Batch Size (Gallons): 6.5
Original Gravity: 10.65
Final Gravity: 1.013
IBU: 73
Boiling Time (Minutes): 90
Color: 35
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 10
Tasting Notes: Slight Roast, Caramel, with balanced hops

Just kegged and sampled my black IPA recipe. This is the first all grain recipe i came up with. Turned out amazing...balanced, slight roasty, caramel Flavoring with a balanced hop profile!

"Dark Is The Night" Black IPA
14-B American IPA
Author: Holy Ghost Brew
Date: 2/23/2011

Size: 6.5 gal
Efficiency: 75.0%
Attenuation: 79.6%
Calories: 213.97 kcal per 12.0 fl oz

Original Gravity: 1.065 (1.056 - 1.075)
Terminal Gravity: 1.013 (1.010 - 1.018)
Color: 35.59 (6.0 - 15.0)
Alcohol: 6.76% (5.5% - 7.5%)
Bitterness: 73.2 (40.0 - 70.0)

Ingredients:
13 lb Maris Otter Pale
1 lb Munich Malt Type 1 (Organic)
1 lb Midnight wheat
1 lb German Carafa III
8 oz Caramel Malt 40L
8 oz American Caramel 80°L
.5 oz Warrior (17.25%) - added during boil, boiled 90 min
.5 oz Warrior (17.25%) - added during boil, boiled 45 min
1 oz Simcoe (13.0%) - added during boil, boiled 30 min
1.0 tsp Irish Moss - added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15.0 min
.5 oz Glacier (5.5%) - added during boil, boiled 0.0 min
.5 oz Simcoe (13.0%) - added dry to secondary fermenter
.5 oz Glacier (5.5%) - added dry to secondary fermenter
.5 oz Amarillo (9.25%) - added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:05:46 Mash In - Liquor: 3.06 gal; Strike: 173.25 °F; Target: 152.0 °F
01:05:46 Sac Rest - Heat: 60.00 min; Target: 152.0 °F
01:09:47 Mashout - Heat: 4.0 min; Target: 169.0 °F
01:12:17 Mash Run Off - Volume: 2.33 gal; Final: 147.6 °F
01:27:17 Fly Sparge - Sparge Volume: 8.09 gal; Sparge Temperature: 175 °F; Runoff: 8.48 gal
01:52:20 Boil Wort - Heat: 25.0 min; Target: 212.0 °F
03:22:20 Boil and Hop additions - Rest: 90 min; Final: 212.0 °F

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