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Old 02-16-2013, 02:55 PM   #11
kyleamorgan
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Mar 2012
Boulder, CO
Posts: 2

This looks like a great Black IPA recipe, but I'm not setup to do all grain yet Anyone have any tips on converting this recipe to partial mash?

I've come up with this so far, just substituting the bulk of the grain for DME, then doing a partial mash with the remainder.

7.5 lbs. Light (or Amber, thoughts?) DME
5.4% 0.75 lbs. Carafa III (de-husked)
3.6% 0.50 lbs. Crystal 80L
1.8% 0.25 lbs. Chocolate Malt

Probably going to try this later today or tomorrow.



 
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Old 03-22-2013, 02:41 PM   #12
kyleamorgan
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Mar 2012
Boulder, CO
Posts: 2

Currently in secondary dry-hopping, tastes great so far! Scaled the recipe up to a 24L batch with a little extra chocolate malt. Plan on aging 2 or 3 months. Thanks for the recipe!



 
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Old 03-22-2013, 07:03 PM   #13
MidTNJasonF
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Jan 2013
Smyrna, Tennessee
Posts: 452
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That is good to hear. I just finished off a keg of this last weekend. It was a sad day in the brewery. I finished a keg of Rye IPA a few moments later. My only consolation was I kegged 3 5 gallon batches and one 3 gallon batch that same day so the kegerator is full again.

I need to brew up a batch of Black Shadow again soon.
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Old 04-18-2013, 05:56 PM   #14
motorneuron
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Sep 2012
New York, NY
Posts: 561
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This recipe looks great. My only question is as follows. My brew buddy and I are going to have a party on May 25th and were hoping to make one more beer that will be ready (bottled, not kegged!) by that time. Do you think that if we brewed this within a week, it'd be mature by May 25th? Assuming carbonation takes two weeks, that means it'd have to be in bottles by May 11th at the latest.

It's a bit compressed, but if we brewed by April 27th, that'd give two weeks for fermentation + dry hop. But do you think the flavors would have settled in that short a time? It looks to me like a beer that has both dark grains and significant hop character might need a little more time to meld.

 
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Old 04-18-2013, 06:28 PM   #15
MidTNJasonF
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Jan 2013
Smyrna, Tennessee
Posts: 452
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You could have it ready in 4 weeks. I generally do a 14 day fermentation schedule on APA and IPA beers. I do not secondary but you could if that is your preferred method. I just let it go 7 days then toss in the dry hops. I let them sit up to 7 additional days and then cold crash, transfer, and carbonate.

I do typically warm up the last couple of days of fermentation right before cold crashing. It may not be needed but it is a habit of mine to do that rest. I think the rest combined with cold crashing helps clear and condition the beer.
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Old 04-18-2013, 10:09 PM   #16
motorneuron
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Sep 2012
New York, NY
Posts: 561
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Great--I'm sold. I'll let you know how it goes!

 
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Old 04-19-2013, 03:39 AM   #17
MidTNJasonF
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Jan 2013
Smyrna, Tennessee
Posts: 452
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One warning though if you bottle condition. If you cold crash you may very well drop out much of your yeast and slow down bottle conditioning. It would still have some yeast but a lower amount. I have not bottled a beer in years so I do not know first hand how much it would affect things but the risk might be there.
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Old 04-23-2014, 02:52 AM   #18
Gaff
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Apr 2014
Posts: 1

Did you use a starter? how much?

 
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Old 04-24-2014, 02:36 AM   #19
MidTNJasonF
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Jan 2013
Smyrna, Tennessee
Posts: 452
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If I use S-05 no just pitch the yeast pack. If I use a liquid than yes I do a starter. Generally my starters for liquid yeast are 1800ml.
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Old 07-05-2014, 03:28 PM   #20
LouBrew13
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Nov 2011
Posts: 364
Liked 21 Times on 17 Posts


Finally tapped a keg of this...It's delicious! I didn't use whole hops just pellets. But it's a winner. Next batch I'm gonna up the ibu's a bit per my tastes but as is it's solid. Thanks for sharing



 
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