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Old 09-18-2012, 12:15 PM   #1
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: No   
Additional Yeast or Yeast Starter: N/A   
Batch Size (Gallons): 5.5   
Original Gravity: 1.070   
Final Gravity: 1.020   
IBU: 79   
Boiling Time (Minutes): 60   
Color: Black   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Hoppy and Spicy.   

10.5 # 2-Row Pale
2 # American Rye
1.5 # German - Chocolate Rye
0.5 # Carapils
0.25 # De-Bittered Black
.5 # Flaked Wheat
.25# Rice Hulls (Rye is sticky)

Mashed at 153 for 60 minutes with 1.3 qt/lb.

1 oz Falconers Flight @ 60/20/10/5 and 1 oz Dry Hopped

The aroma on this is hoppy and slightly roasty.

It pours pitch black with a slightly brown, extremely thick head that stays for the duration of the glass. Leaves nice rings around the glass as you drink it. The mouthfeel is great, its velvety and smooth.

I attempted to balance the rye with the hops, I nailed it. It has a nice hop flavor up front with a spicy bitterness at the back end. HB friends have praised this as a fantastic beer. Even my IPA-hating wife likes it.

A great winter IPA. I'm going to make this again since I just bought a pound of FF at a group buy.

Will post a picture when I get home.







 
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Old 09-23-2012, 03:56 PM   #2
samsonave
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Feb 2012
Posts: 20

What was your OG?

 
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Old 09-23-2012, 04:46 PM   #3
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


1.073 was the target, I hit 1.074.

 
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Old 10-25-2012, 01:45 AM   #4
Kyled93
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Mar 2011
Fort Lauderdale, Florida
Posts: 247
Liked 9 Times on 8 Posts


How did this age? Do you have any photo's?

 
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Old 10-25-2012, 02:23 PM   #5
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


Quote:
Originally Posted by Kyled93 View Post
How did this age? Do you have any photo's?
It didn't have a chance to age, it was destroyed in 1 month.

I've got another batch fermenting, it's the best beer I've made.

I'll try to find a picture for ya.

 
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Old 10-25-2012, 02:34 PM   #6
Jayhem
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Dec 2011
Culpeper, VA
Posts: 2,640
Liked 279 Times on 225 Posts


Just wondering why you use S04 yeast. Is the idea that this finish on the malty side and not dry? I've been toying with the idea of doing a black IPA for some time.
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale

 
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Old 10-25-2012, 06:30 PM   #7
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


I wanted it to have a some more mouthfeel and be heavier than a normal "black IPA".
S-04 has never done me wrong and I really like the way it turned out. It was almost into stout territory, but just a hoppy slightly spicy black ale.

Jayhem Likes This 
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Old 10-25-2012, 11:28 PM   #8
Kyled93
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Mar 2011
Fort Lauderdale, Florida
Posts: 247
Liked 9 Times on 8 Posts


I met to ask, this was for a 10 gallon batch or 5?

 
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Old 10-25-2012, 11:53 PM   #9
eviljay
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Jul 2011
Annapolis, MD
Posts: 195
Liked 22 Times on 16 Posts


5

 
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Old 10-26-2012, 12:17 AM   #10
Kyled93
Recipes 
 
Mar 2011
Fort Lauderdale, Florida
Posts: 247
Liked 9 Times on 8 Posts


So how bad was the rye when mashing in and re circulating? Did you ever have the mash get stuck or any issues?

 
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