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Old 12-29-2010, 12:54 AM   #1
boostsr20
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Default All-Grain - Yang Black IPA

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yes
Additional Yeast or Yeast Starter: Starter
Batch Size (Gallons): 10
Original Gravity: 1.073
Final Gravity: 1.013
IBU: 81.2
Boiling Time (Minutes): 60
Color: 45.5
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 13
Tasting Notes: Slight roastiness thats well balanced with malt and citrusy/fruity hops.

One of my favorite beers I've brewed to date so I thought I'd throw it up here. Overall, I'm very impressed with the outcome. If you can't find Black Prinze use Carafa III or debittered black.

I also did a "Yin" to the Yang here. Instead of the black prinze and chocolate malt it uses rye but everything else is identical.

Single Infusion mash at 152, batch sparged at 170.

Primary was 10 days @ 68 and secondary was 7 days plus another 5 days with the dry hops.

Type: All Grain
Date: 12/28/2010
Batch Size: 10.00 gal
Brewer: Chris & Eric
Boil Size: 12.55 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 63.72 %
2.00 lb Black Prinze (500.0 SRM) Grain 7.08 %
2.00 lb Munich Malt (9.0 SRM) Grain 7.08 %
2.00 lb White Wheat Malt (2.4 SRM) Grain 7.08 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.54 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.54 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 2.65 %
2.25 oz Warrior [15.00 %] (60 min) Hops 52.1 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
1.00 oz Citra [11.00 %] (Dry Hop 5 days) Hops -
0.50 oz Citra [11.00 %] (30 min) Hops 6.5 IBU
0.50 oz Amarillo Gold [8.50 %] (20 min) Hops 4.0 IBU
0.50 oz Cascade [5.50 %] (20 min) Hops 2.6 IBU
0.50 oz Citra [11.00 %] (20 min) Hops 5.1 IBU
0.50 oz Cascade [5.50 %] (10 min) Hops 1.5 IBU
0.50 oz Citra [11.00 %] (10 min) Hops 3.1 IBU
0.50 oz Amarillo Gold [8.50 %] (10 min) Hops 2.4 IBU
0.50 oz Citra [11.00 %] (5 min) Hops 1.7 IBU
0.50 oz Cascade [5.50 %] (5 min) Hops 0.8 IBU
0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 1.3 IBU
1.50 lb Honey (1.0 SRM) Sugar 5.31 %
1 Pkgs California Ale (White Labs #WLP001) [Starter 1000 ml] Yeast-Ale



Beer Profile

Measured Original Gravity: 1.073 SG
SG Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 7.85 %
Bitterness: 81.2 IBU
Calories: 330 cal/pint
Est Color: 45.5 SRM

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Old 12-29-2010, 02:01 AM   #2
chapa
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Looks good. Been wanting to make a black ipa for a while now. Do you get some good roasted notes from it?

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Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale
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Old 12-29-2010, 04:32 PM   #3
boostsr20
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Yeah, good roastiness but its not astringent at all. This beer is literally 35 days old so it hasn't had time to smooth out either. The first impression when drinking is that its an ipa but the finish is coffee like. Using dehusked/debittered dark grains is really the key to black IPA's. The Black Prinze is a seasonal grain that was apparently intended to be used in Black IPA's. I also considered using some Midnight wheat but the LHBS said it gets really roasty when using that much.

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