- Recipe Type
- All Grain
- Yeast
- White Labs WLP007
- Yeast Starter
- 3000 mL
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.069
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 90
- IBU
- 83
- Color
- 33 SRM
- Primary Fermentation (# of Days & Temp)
- 13 days @ 66F
- Secondary Fermentation (# of Days & Temp)
- 8 days @ 66F
- Tasting Notes
- Subdued roastiness with huge northwestern hop aroma and flavor.
I'm not into very sweet beers, so I wanted this guy to dry out. It's also my first stab at this "style." Next time I will add a bit more crystal and maybe a pinch of chocolate malt or black malt.
Code:
Back in Black IPA
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Batch Size: 6.00 gal (8.39 gal preboil)
Estimated OG: 1.067 SG (actual: 1.069 SG)
Estimated FG: 1.017 SG (actual: 1.019 SG)
Estimated IBUs: 75 (Tinseth; actual: 83)
Estimated Color: 30 SRM (actual: 33 SRM)
Brewhouse Efficiency: 73% (actual: 75%)
Boil Time: 90 minutes
Grains:
14.00# Pale Malt (2-Row) US (90.32%)
1.00# De-bittered black malt (6.45%)
0.50# Caramel/Crystal 90L (3.23%)
Hops:
1.50 oz Centennial (9.1%) @90 min
1.25 oz Cascade (4.6%) @20 min
1.25 oz Centennial (9.1%) @20 min
1.25 oz Cascade (4.6%) @5 min
1.50 oz Columbus (14.5%) @5 min
2.00 oz Cascade (4.6%) @0 min
1.00 oz Columbus (14.5%) @0 min
1.00 oz Cascade (4.6%) (dry hop)
0.63 oz Columbus (13.2%) (dry hop)
0.38 oz Columbus (14.5%) (dry hop)
1.00 oz Amarillo (8.6%) (dry hop)
1.00 oz Centennial (9.1%) (dry hop)
1.00 oz Simcoe (12.2%) (dry hop)
Yeast:
White Labs WLP007 (English Ale) (English Ale)
Mash/Sparge Schedule:
Single Infusion, 152F; Batch Sparge
Mash for 60 min at 152F w/ 5.04 gal of water at 166F
Mashout w/ 2.62 gal of water at 210F; hold for 10 min
Batch sparge w/ 2.92 gal of water at 189F; hold for 10 min
Fermentation Schedule:
Primary Fermentation: 13 days @66F
Secondary Fermentation: 8 days @66F