Black IPA Recipe...need your input. - Home Brew Forums
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Old 11-15-2011, 10:43 PM   #1
paul
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Sep 2009
baton rouge
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Ok this is my first recipe to put together with out basing it off of an existing recipe. I have used all of these malts except for the honey malt. Going for a big Black IPA that has malts to backup the strong hop flavor. I would like your input and ideas on this.

Thanks
Paul

P.S. thanks BrewMate

Sweet Darkness (Cascadian Dark Ale)

Original Gravity (OG): 1.079 (P): 19.1
Final Gravity (FG): 1.017 (P): 4.3
Alcohol (ABV): 8.18 %
Colour (SRM): 45.2 (EBC): 89.0
Bitterness (IBU): 103.6 (Average)

81.08% American 2-Row
5.41% Carafa III malt
5.41% Honey
4.05% Chocolate
2.7% Crystal 120
1.35% Honey Malt

0.3 oz/Gal Magnum (12.5% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Centennial (9.7% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Centennial (9.7% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
0.2 oz/Gal Centennial (9.7% Alpha) @ 0 Days (Dry Hop)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 152F for 60 Minutes. Boil for 60 Minutes

Fermented at 68F with Safale US-05 x2

Notes: Dry hop for 12 days
Honey is added when primary fermentation starts to subside.

Recipe Generated with BrewMate


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Old 11-15-2011, 10:58 PM   #2
Prymal
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Feb 2011
Pasco, Washington
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This recipe looks good to me. I just question the magnum hops, since everything else you are using is a Washington State (Yakima Valley) variety why not use Columbus (Tomahawk) for bittering. to keep with the Cascadia theme.


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Old 11-15-2011, 11:43 PM   #3
Snake10
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Jan 2009
Denton,Tx
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I just brewed a similar recipe. My 2 cents would be to mash 149 or 150. Gets more fermentables. Mash the light grains then put the dark grains in during ramp up to mash out temp, while recirculating (if that's possible). Your recipe looks fantastic.
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Old 11-15-2011, 11:52 PM   #4
Brewmiser
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Jul 2010
Meadville, PA
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kinda low on the bittering hops. if i'm reading that right your only using 0.3oz, I put 1oz of Summit @ 60min in mine & while it gave it a nice IPA bitterness it didn't overpower the roastyness of the malt flavor. just my opinon, i'm sure it will turn out fine.
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Bottled:Imperial Chocolate Coconut Porter, Pinot Noir, Strong Dark Belgian, Hard Lemonade, Black Hops IPA. Dunkelwiezen, Old Rasputin Clone, 1554 black ale clone, BarleyWine

Keg, Rye IPA, Chocolate Coconut Porter, Apricot ale

 
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Old 11-16-2011, 04:17 AM   #5
paul
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Sep 2009
baton rouge
Posts: 46
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Quote:
Originally Posted by Prymal
This recipe looks good to me. I just question the magnum hops, since everything else you are using is a Washington State (Yakima Valley) variety why not use Columbus (Tomahawk) for bittering. to keep with the Cascadia theme.

Great idea!! Thanks!!
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Old 11-16-2011, 04:26 AM   #6
paul
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Sep 2009
baton rouge
Posts: 46
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Thanks snake I will try that out...


Quote:
Originally Posted by Brewmiser
kinda low on the bittering hops. if i'm reading that right your only using 0.3oz, I put 1oz of Summit @ 60min in mine & while it gave it a nice IPA bitterness it didn't overpower the roastyness of the malt flavor. just my opinon, i'm sure it will turn out fine.
The /gal behind the amount of hops denotes 1 gallon. This is a 6.1 gallon batch that puts me at 1.83 for my bittering hops(I plugged in 2 oz) This is my first time using this software, so not sure why it changed my original bittering additions from 2 oz to 1.83 oz.
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Old 11-16-2011, 12:21 PM   #7
Snake10
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Jan 2009
Denton,Tx
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Let us know how this turns out. Black IPA's are getting to be my new thing at my house. Plus show us a picture.
Snake10

 
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Old 11-16-2011, 02:20 PM   #8
Brewmiser
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Jul 2010
Meadville, PA
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Quote:
Originally Posted by paul View Post
Thanks snake I will try that out...




The /gal behind the amount of hops denotes 1 gallon. This is a 6.1 gallon batch that puts me at 1.83 for my bittering hops(I plugged in 2 oz) This is my first time using this software, so not sure why it changed my original bittering additions from 2 oz to 1.83 oz.
lol, I knew I must have been reading that wrong, well good luck with it & let us know how it turns out...
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Secondary: Orange Cinnamon Metheglin, Black Cherry Melomel.

Bottled:Imperial Chocolate Coconut Porter, Pinot Noir, Strong Dark Belgian, Hard Lemonade, Black Hops IPA. Dunkelwiezen, Old Rasputin Clone, 1554 black ale clone, BarleyWine

Keg, Rye IPA, Chocolate Coconut Porter, Apricot ale

 
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Old 11-16-2011, 02:29 PM   #9
paul
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Sep 2009
baton rouge
Posts: 46
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OK here it is updated with Columbus as suggested by Prymal. Thanks for all your input on this. I will be sure to let you guys know how this turns out and post some pictures for you.


Sweet Darkness (Cascadian Dark Ale)

Original Gravity (OG): 1.079 (P): 19.1
Final Gravity (FG): 1.017 (P): 4.3
Alcohol (ABV): 8.18 %
Colour (SRM): 45.2 (EBC): 89.0
Bitterness (IBU): 113.4 (Average)

81.08% American 2-Row
5.41% Carafa III malt
5.41% Honey
4.05% Chocolate
2.7% Crystal 120
1.35% Honey Malt

0.3 oz/Gal Columbus (14.2% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Centennial (9.7% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 15 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Centennial (9.7% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 0 Minutes (Boil)
0.2 oz/Gal Cascade (7.8% Alpha) @ 0 Days (Dry Hop)
0.2 oz/Gal Centennial (9.7% Alpha) @ 0 Days (Dry Hop)
0.2 oz/Gal Simcoe (12.2% Alpha) @ 0 Days (Dry Hop)


Single step Infusion at 152F for 60 Minutes. Boil for 60 Minutes

Fermented at 68F with Safale US-05

Notes: Dry hop for 12 days
Honey is added when primary fermentation starts to subside.

Recipe Generated with BrewMate


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