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Old 02-09-2012, 08:12 PM   #1
PoorBoy
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With discussion in another thread concerning naming the "Black IPA" style, and Prymal suggesting "Why not just call it Black Hop Monster?" I've decided to do just that. Spent today dicking around with a couple different recipes for a (insert style name here) and came up with:

10# Extra pale LME
1# Crystal 60L
8 oz Debittered black malt
8 oz caramunich

2oz chinook @75m
1oz of Amarillo and Warrior @20m
1oz of Amarillo and Warrior @ flame out
1oz of Amarillo and Warrior dry hopped (7d)

WLP001, not planning on a starter.

5g batch
shooting for a 1080 OG, 1019 FG
hopville has me at 28* srm), and 98 ibu

Weigh in for me? Any moves to the hops additions?

 
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Old 02-10-2012, 01:04 PM   #2
PoorBoy
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Anything?

 
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Old 02-10-2012, 02:56 PM   #3
Prymal
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Thanks for the nod If you are going to make a beer that is 1.080 make a starter or use 2 packets of safale us-05 dry yeast. This is the yeast I use in my "Black Hop Monster" it is ferments like a ...well Monster. I honestly us it or s-04 in everything that isn't wheat or belgian. Also look into Briess Midnight Wheat. It was developed specifically for the style and when I used it I loved it. I local Nano Brewer used it in his as well and was impressed.
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Old 02-10-2012, 03:40 PM   #4
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Kickass!

I ordered the debittered black from AHS, but will look into the Breiss malts. They look tasty. That Blackprinz has me particularly intrigued. My mouth actually started to water, and I wanted a sandwich made of it..

I was hoping I could get away without a starter using a liquid yeast, but can cook one up easily enough.

Any thoughts on the hops?

 
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Old 02-10-2012, 04:27 PM   #5
Prymal
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I think the hop choices are great, pretty much any american hop variety works. I personally don't care for warrior hops outside of bittering so I would switch the Chinook and Warrior but that is my preference. I love the piney slightly grapefruit aroma from Chinook.
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Gallons Brewed 2014: 110
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Old 02-10-2012, 04:41 PM   #6
PoorBoy
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I almost can't remember what chinook smells like. When my stuff gets in, i'll sniff it and make adjustments. If this works out, I may end up entering it into some contests. I haven't done that yet, but am excited to have someone judge me

 
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Old 02-10-2012, 04:45 PM   #7
pivovar
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+1 on making a starter. Even for small beers one vial of yeast is not enough. 5 gallons of 1.080 needs a rather big starter: 4 liters if you are not going to aerate it continuously or use a stirplate. Check for yourself at mrmalty.com.

 
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Old 02-10-2012, 05:26 PM   #8
Prymal
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Quote:
Originally Posted by PoorBoy
I almost can't remember what chinook smells like. When my stuff gets in, i'll sniff it and make adjustments. If this works out, I may end up entering it into some contests. I haven't done that yet, but am excited to have someone judge me
Sounds awesome, keep us up to date on the progress.
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Future Brews: Brett Belgian Tripel
Fermenting:
Kegged: A Porter is Born, Night Rye-Der
Gallons Brewed 2014: 110
Gallons Brewed 2013: 115

 
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Old 02-10-2012, 05:46 PM   #9
hungry4hops
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Mmmm looks good I might try this!

 
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Old 02-10-2012, 07:44 PM   #10
PoorBoy
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I'm brewing it next Saturday, so I'll keep you all posted.

Another quick question...

If I am going to enter this into something, what do I classify it as? Special / Other?

 
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