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Old 06-30-2014, 11:42 AM   #1
ph0ngwh0ng
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Default Unexpected Black IPA

Recipe Type: All Grain
Yeast: Wyeast 3944 Belgian Witbier
Yeast Starter: YES!
Batch Size (Gallons): 5.5
Original Gravity: 1.076
Final Gravity: 1.020
IBU: 75
Boiling Time (Minutes): 90
Color: 35
Primary Fermentation (# of Days & Temp): 3 days @ 67F
Secondary Fermentation (# of Days & Temp): 11 days @ 67-72F
Tasting Notes: Malty sweetness beautifully balanced by hop and specialty malts bitterness. Fruity!

Recipe: Unexpected Black IPA - 14/05/28

Recipe Specifications
--------------------------
Boil Size: 8,00 gal
Post Boil Volume: 6,50 gal
Batch Size (fermenter): 5,50 gal
Estimated OG: 1,076 SG
Estimated Color: 34,7 SRM
Estimated IBU: 74,5 IBUs
Brewhouse Efficiency: 72,00 %
Est Mash Efficiency: 81,8 %
Boil Time: 90 Minutes

Ingredients:
------------
11.5 lbs Pale Malt (2 Row) US (2,0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60,0 SRM)
1 lbs Caramunich Malt (56,0 SRM)
1 lbs Oats, Flaked (1,0 SRM)
1 lbs Special Roast (50,0 SRM)
8,0 oz Black (Patent) Malt (500,0 SRM)
8,0 oz Chocolate Malt (350,0 SRM)
0,50 oz Nugget [13,50 %] - Boil 60,0 min
0,50 oz Nugget [13,50 %] - Boil 50,0 min
0,50 oz Nugget [13,50 %] - Boil 40,0 min
0,50 oz Nugget [13,50 %] - Boil 30,0 min
0,50 oz Willamette [4,70 %] - Boil 15,0 min
0,50 oz Fuggles [4,80 %] - Boil 10,0 min
0,50 oz Willamette [4,70 %] - Boil 5,0 min
0,50 oz Fuggles [4,80 %] - Boil 0,0 min
1,0 pkg Belgian Witbier (Wyeast Labs #3944)
2,00 oz Galaxy [14,00 %] - Dry Hop 3,0 Days


Mash Schedule: Single Infusion full Body, Double Batch Sparge
Mash at 156,0 F for 45 min

NOTES:

This recipe is called "Unexpected Black IPA" because when I went back to brewing, I brewed the Port'O Palmer porter recipe, designed for extract + steeping without adjusting the hop additions. Consequently, a greater hop utilization resulted in an "unexpected" bitterness/hop aroma which I liked very much. This is the final version.

This beer is a bit of an explosion in your mouth. Malty sweetness, bitterness coming both from grains and hops (I LOVE Nugget and Willamette). Great mouthfeel and subtle fruitiness that complements well the Galaxy dry hopping. Belgian Wit yeast is the secret ingredient!

Give it a try and tell me what you think!

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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 06-30-2014, 11:46 AM   #2
theheadonthedoor
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6 oz isn't much for an ipa, this is more like a belgian cascadian dark ale.

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Old 06-30-2014, 02:30 PM   #3
ph0ngwh0ng
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Whatever you want to call it, but 75 IBU is over what is called for according to BJCP for an IPA. Plus, it's plenty with the bitterness contributed by the dark malts.

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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 06-30-2014, 03:44 PM   #4
tmendick
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Quote:
Originally Posted by ph0ngwh0ng View Post
Whatever you want to call it, but 75 IBU is over what is called for according to BJCP for an IPA. Plus, it's plenty with the bitterness contributed by the dark malts.
While tecnically true, the perceived bitterness will be lower due to the darker grain in the grain bill.
This does sound like a good recipe, but I would have put more bittering hop in it, if I wanted to call it a Black IPA/Cascadian IPA/IBA/The other 8,000 names people have come up with for this style
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Old 06-30-2014, 04:28 PM   #5
ph0ngwh0ng
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Quote:
Originally Posted by tmendick View Post
While tecnically true, the perceived bitterness will be lower due to the darker grain in the grain bill.
Oh, I didn't know that. Anyhow, BJCP recommends 40-60 IBUs.

Quote:
Originally Posted by tmendick View Post
This does sound like a good recipe, but I would have put more bittering hop in it, if I wanted to call it a Black IPA/Cascadian IPA/IBA/The other 8,000 names people have come up with for this style
Based on commercial samples I've tasted (3 or 4 different IIRC), I've pretty much nailed it. The only thing I would change is the amount of dry hop. I'll probably add two more ounces to the keg.
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I smoke, sit in traffic with my windows down, and eat bacon by the pound. Sometimes all at once. Food grade has become a myth to me...
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Old 07-01-2014, 12:28 AM   #6
theheadonthedoor
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I didn't mean it negatively, I was just saying you should embrace it as a belgian cascadian dark ale, because that is quite unique of a style.

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Growing:Cascade,Columbus,Nugget,Glacier.

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Old 07-01-2014, 02:26 AM   #7
ph0ngwh0ng
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I didn't mean it negatively, I was just saying you should embrace it as a belgian cascadian dark ale, because that is quite unique of a style.
Oh. Ok, then. Yeah I've had a hard time deciding in which category I would post the recipe.
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