Black River IPA - feedback pls

[ShepFL]

Trying to define a local IPA using some native St. Mary's River water.
http://floridaswater.com/stmarysriver/index.html

Brewery will be in Macclenny, FL (Piney Flatwoods of North FL)

* May substitute change hops to Columbus and Chinook for an earthy piney hit

Batch Name: Black River IPA
Brewed By: Crooked Rooster Brewery
Style: Imperial IPA
Batch Size: 6.00 gal
Boil Time: 60 min
Initial Boil Volume: 0.0 gal
Mash Method: All Grain
Brew Date: 12/1/2015
My Rating: 0/10

Typical Style Characteristics
Style: Imperial IPA
O.G. 1.070 - 1.090
F.G. 1.010 - 1.020
ABV 7.5 - 10.0
IBU 60 - 120
SRM 8 - 15°L
Color

Calculated & Measured Statistics
Calculated O.G. 1.086 (80% Efficiency)
Calculated F.G. 1.029 (66% Yeast Attenuation)
Measured O.G. 0.000 (0% Actual Efficiency)
Measured F.G. 0.000 (0% Actual Attenuation)
ABV 8.20%
IBU 87.6
SRM 46.3°L
Color

Malt Bill
Malt Name Weight PPG SRM Type
2-Row Malt - 2.0°L 12.00 lbs 1.038 2 Mashed Grain
Rye Malt - 3.5°L 5.00 lbs 1.029 3.5 Mashed Grain
Midnight Wheat - 550°L 1.25 lbs 1.025 550 Mashed Grain
Carafa I - 337°L 0.50 lbs 1.032 338 Mashed Grain

Mash Rest Profile
Rest Temperature Time Type Details
Saccharification (Medium Body) 152°F 60 min Initial Strike Mash-in with 23.4 qts of water at 165°F
Mash Out 168°F 10 min Temperature Increase mash temperature to 168°F
Fly sparge with 17.4 qts of water at 170°F

Hop Bill
Hop Name Time Added Weight AA% Type
Magnum (U.S.) 60 min 2.00 oz 13.50% Pellet Hop
Amarillo 10 min 2.00 oz 8.50% Pellet Hop
Citra 10 min 2.00 oz 12.50% Pellet Hop

Yeast Details
Yeast Strain Quantity Attenuation Flocculation
WLP002 White Labs English Ale 2 66 Very High

Dates
12/1/2015 Brew Date

 

[daksin]

That is really a lot of rye- unless you can do a beta-glucan rest you're going to get a syrupy-thick beer (not necessarily sweet, just THICK). I would go with more like 10-15% personally. I don't think you need the carafa to get the color you want, but I don't think it's doing any harm either. I might want a bit of crystal malt to balance out any light roast or astringency that can come from those dark dark grains, too. Hops look tasty but columbus/chinook is an awesome combo too- quite piney.

 

[ShepFL]

That is really a lot of rye- unless you can do a beta-glucan rest you're going to get a syrupy-thick beer (not necessarily sweet, just THICK). I would go with more like 10-15% personally. I don't think you need the carafa to get the color you want, but I don't think it's doing any harm either. I might want a bit of crystal malt to balance out any light roast or astringency that can come from those dark dark grains, too. Hops look tasty but columbus/chinook is an awesome combo too- quite piney.

Thanks and will adjust.

 

[ShepFL]

Thanks and will adjust.

Revised and seeking input

Brew Type: All Grain*
Batch Size: 5.50 gal*
Boil Volume: 7.46 gal*
Boil Time: 90 min*
Brewhouse Efficiency: 75.0 %*

Batch Size: 5.50 gal*
Boil Volume: 7.46 gal*
Boil Time: 90 min*
Brewhouse Efficiency: 75.0 %*

Ingredients Amount Item Type % or IBU*
13.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 81.1 %*
1.66 lb Rye Malt (4.7 SRM) Grain 9.9 %*
0.50 lb Cara-Rye (70.0 SRM) Grain 3.0 %*
0.50 lb Carafa III (525.0 SRM) Grain 3.0 %*
0.50 lb Wheat (Midnight) (550.0 SRM) Grain 3.0 %*
0.50 oz Magnum [14.00%] (90 min) Hops 20.0 IBU*
1.00 oz Chinook [13.00%] (20 min) Hops 24.8 IBU*
1.00 oz Columbus [8.50%] (20 min) Hops 17.0 IBU*
1.75 oz Columbus [8.50%] (0 min) Hops -*
1.75 oz Chinook [13.00%] (0 min) Hops -*
1.00 oz Columbus [8.50%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Chinook [13.00%] (Dry Hop#1 3 days) Hops -remove then add dryhop #2
1.00 oz Columbus [8.50%] (Dry Hop #2 4 days) Hops -
1.00 oz Chinook [13.00%] (Dry Hop #2 4 days) Hops -*

1 Pkgs English Ale (White Labs #WLP002) [Starter 2500 ml]*

Mash @ 145-148 for 60 min*
Increase to 155 for 10 min, then sparge

Estimated Original Gravity: 1.080 SG*
Estimated Final Gravity: 1.015 SG*
Estimated Color: 39.6 SRM*
Bitterness: 61.8 IBU
Estimated Alcohol by Volume: 8.6 %*

Ferment at ~62 for 10 days.

 

[m00ps]

I think that looks really good. I focus on piney and dank hops for my black IPAs since I find they work with teh bit of roast. Simcoe would be a great addition to round things out too. Only thing I might do is add some sugar to help dry it out more to differentiate it from a hoppy stout as much as possible.

another trick Ive learned is to save your dark grains for later on in the mash to minimize the roast character. Ive had good results adding half at mash in and then the rest just for a mashout at 168F. IME, with 1lb in 5gal, you wont get all the way black unless you do a mashout to extract the last fo the color

 

[ShepFL]

I think that looks really good. I focus on piney and dank hops for my black IPAs since I find they work with teh bit of roast. Simcoe would be a great addition to round things out too. Only thing I might do is add some sugar to help dry it out more to differentiate it from a hoppy stout as much as possible.

another trick Ive learned is to save your dark grains for later on in the mash to minimize the roast character. Ive had good results adding half at mash in and then the rest just for a mashout at 168F. IME, with 1lb in 5gal, you wont get all the way black unless you do a mashout to extract the last fo the color

Thanks and the process comments are very welcomed.
Wishing you and yours a happy, healthy New Year!