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Old 02-08-2013, 06:01 PM   #1
Dec 2012
Pittsburgh, PA
Posts: 452
Liked 44 Times on 35 Posts

This is what i was thinking. Was also thinking of putting some Chocolate or Caraffe III

Batch Size: 12 gallon
Boil Size: 14 gallon
Boil Time 60 min

OG: 1.083
FG: 1.016
IBU: 95
Color: 51.6 SRM

Grain Bill:
73% Pale
11% Midnight Wheat
6% crystal 60
3% crystal 120
6% Sugar
0.5 oz Centenial FWH
0.5 oz Columbus FWH
0.5 Summit FWH
1.5 oz Columbus 60 min
2 oz Centenial 20 min
1 oz Columbus 20 min
1 oz Summit 20 min
2 oz Caliente 7 min
1 oz Caliente 0 min
1 oz Caliente 0 min
1 oz Centenial 0 min

Yeast WLP007 and Will Dry hop with Columbus Caliente and Centenial

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Old 02-08-2013, 06:11 PM   #2
Jan 2011
Sierra, Nevada
Posts: 4,039
Liked 440 Times on 351 Posts

Use Carafa II and Midnight wheat, in lower proportions (3-6% each).

Remove the C120 completely. Add some carapils for body. Mash around 151 F. Maybe shave a few points of the OG for the sake of a lower FG.

FWH and bittering schedule is a bit quirky. Might want to tidy that up a bit. I'd go with a traditional bitter of one or two of my highest alpha hops at 60 and 30.

Then, move the 20 minute additions to 10 minutes or less in the boil for reason that you should not have an issue with bitterness with all those early additions, nor should you have poor aroma.

Yeast starter required.
8-10 oz. dryhop

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Old 02-08-2013, 06:25 PM   #3
Nov 2011
Carol Stream, Illinois
Posts: 194
Liked 9 Times on 8 Posts

We use 2% choc malt in our black IPA and I love the tad bit of roast and depth it gives the malt character. On the other hand we went in another direction with the hops and use all citra.
Redlight Brewing
Primary: Deep Woods IPA
Secondary: Belgian Wit
Kegged/bottled #1-Nut Brown #2-American Wheat IPA #3-Templetons Rye Barleywine #4-Belgian Wheat Wine #5-Belgian Wit

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