08-23-2013, 05:00 PM
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Join Date: Jan 2012
Location: Grand Rapids
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Manden Med Leen Belgian Black IPA
All Grain Yeast:
Wyeast 3522 Yeast Starter:
2L Batch Size (Gallons):
5.5 Original Gravity:
1.068 Final Gravity:
75 Boiling Time (Minutes):
30L Primary Fermentation (# of Days & Temp):
10 Days @ 67F, 4+ Days @ 70F Secondary Fermentation (# of Days & Temp):
14 Days @ 68F Tasting Notes:
Very hop forward with a slight roast and Belgian yeast character
Manden Med Leen Belgian Black Rye IPA
This beer was my entry into the 2012 Bellís Brewery Homebrewing Competition, and ended up taking first place out of 126 entries. I was lucky enough to help make 10 barrels of this at Bellís, and it was on tap at their brewpub in Kalamazoo, MI for about 2 months.
Bellís competition is unique in that they provide the base wort for you, made from a Michigan grown barley that is malted for them. While you canít buy this, it is pretty close to a 3-4L domestic pale ale malt, so thatís what Iíve included in the recipe below. I know this is a unique take on the Black IPA, but the different flavors melded together really well.
Target OG: 1.068
Target FG: 1.015
- 70% Domestic Pale Ale Malt
- 14% Malted Rye
- 8.3% Weyermann Munich I
- 3.6% Crystal 80
- 2.6% Wyermann Carafa III Special
- 1.6% Briess Midnight Wheat
A note on the Carafa/Midnight Wheat combo, I had to combine to have enough on brew day, but either one could be used in full and Iíd imagine the results would be minimally different.
Mash Temperature: 150F (65.5C) for 75 minutes
Hops (for a 5.5 gallon batch)
-1oz Chinook @ 60 mins
-0.33oz of Galaxy @ 20,15 & 10 minutes
-0.33oz of Amarillo @ 20,15 & 10 minutes
-1oz of Galaxy, Amarillo and CTZ at Flameout with a 20 minute hop stand
-0.33oz of Galaxy, Amarillo and CTZ added in three seperate additions (so 1oz of each in total).
First addition for 14 days, second addition for 10 days, third addition for 6 days.
67 degrees until fermentation is 80-90% complete, then raise to 70 degrees till fermentation is complete
Obviously youíll want to target a water that will work for a very dark beer, but try to also target a 2-3:1 Sulfate to Chloride ratio to accentuate the bitterness of the hops.
Some reviews of the commercial version: