mrgrimm101
Well-Known Member
Hello,
Tomorrow I get to brew! So I'm making a Black IPA, but I wanted to see if anyone out there had some advice or critiques for my recipe. I combined different recipes to something that will fit my taste. Ideally, it will be very hoppy, with piney, grapefruity, and slight citrus notes. I want some roast flavor and aroma to shine through, but not be overpowering.
OG 1.071
FG 1.016 - 1.018
IBU 72
SRM 30
7 lbs Light DME
1 lb Light DME (15 minute addition)
8 oz Crystal 60
8 oz Midnight Wheat
3 oz Carafa III
1 oz Magnum (60min)
0.5 oz Centennial (60min)
0.5 oz Centennial (15 min)
0.5 oz Chinook (15min)
0.5 oz Chinook (10 min)
0.5 oz Centennial (5 min)
1 oz Centennial (0 min)
1 oz Centennial (dry hop)
1 oz Chinook (dry hop)
1 oz Cascade (dry hop)
I split the DME additions slightly because when I plugged it into Beersmith with 7 lbs at the start and another 1 lb at 15 minutes it boosted the IBU back up to where I want it. If I did all 8 lbs at the start, the IBU would be lower around 60-63.
I was also considering adding 1 oz of Cascade as a late boil addition, so around 5 minutes or so. I just don't want it to be TOO hoppy. I love hoppy beers, but I'm unsure if there's a line or not that I don't want to cross.
My original plan was to use some citra or simcoe to add more citrusy notes to this beer, but I decided to stick with centennial, chinook, and cascade.
Also, I was unsure about yeast type. Typically I would go for an American Ale yeast (rehydrated US-05) for this type of beer. But my house is in a weird temperature range right now. Upstairs is about 72F-75F and downstairs is about 60F. I've fermented US-05 at about 61F-62F and didn't necessarily like the flavors that it gave off from that low. I'm unsure if S04 could handle this lower temp better or not.
Tomorrow I get to brew! So I'm making a Black IPA, but I wanted to see if anyone out there had some advice or critiques for my recipe. I combined different recipes to something that will fit my taste. Ideally, it will be very hoppy, with piney, grapefruity, and slight citrus notes. I want some roast flavor and aroma to shine through, but not be overpowering.
OG 1.071
FG 1.016 - 1.018
IBU 72
SRM 30
7 lbs Light DME
1 lb Light DME (15 minute addition)
8 oz Crystal 60
8 oz Midnight Wheat
3 oz Carafa III
1 oz Magnum (60min)
0.5 oz Centennial (60min)
0.5 oz Centennial (15 min)
0.5 oz Chinook (15min)
0.5 oz Chinook (10 min)
0.5 oz Centennial (5 min)
1 oz Centennial (0 min)
1 oz Centennial (dry hop)
1 oz Chinook (dry hop)
1 oz Cascade (dry hop)
I split the DME additions slightly because when I plugged it into Beersmith with 7 lbs at the start and another 1 lb at 15 minutes it boosted the IBU back up to where I want it. If I did all 8 lbs at the start, the IBU would be lower around 60-63.
I was also considering adding 1 oz of Cascade as a late boil addition, so around 5 minutes or so. I just don't want it to be TOO hoppy. I love hoppy beers, but I'm unsure if there's a line or not that I don't want to cross.
My original plan was to use some citra or simcoe to add more citrusy notes to this beer, but I decided to stick with centennial, chinook, and cascade.
Also, I was unsure about yeast type. Typically I would go for an American Ale yeast (rehydrated US-05) for this type of beer. But my house is in a weird temperature range right now. Upstairs is about 72F-75F and downstairs is about 60F. I've fermented US-05 at about 61F-62F and didn't necessarily like the flavors that it gave off from that low. I'm unsure if S04 could handle this lower temp better or not.