agrazela
Well-Known Member
Had bought a stout kit, but now thinking I'm gonna save a try at Stout for St. Patty's Day. So took some bits from the kit, and some other stuff, and came up with this first shot at a black IPA:
"Dark Embrace" Black IPA (Extract) recipe:
5.25 gal, 2 gal cold tap (in boil) plus 3+ gal distilled, refrigerated water (top-up)
Estimated: O.G. 1.070, F.G. 1.016, ABV 7.0%, SRM 35°, 80 IBU
Grain (steeped):
0.5lb Crystal 40L
0.38lb Black patent
0.38lb Chocolate
Malts/Adjuncts (18% of pts from non-malt adjuncts):
6lb Light DME
0.5lb Dextrose (corn sugar)
1.5lb Dark candi syrup
(made per: http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html )
Hops (pellet):
1oz Magnum, bittering (60 min)
1oz Nugget, bittering (45 min)
1oz Columbus and 1oz Simcoe, flavor/aroma (15 min)
1oz Columbus and 1oz Simcoe, aroma (flameout)
Other:
7g CaSO4-2H2O (gypsum)
5g CaCl2-2H2O
0.3g ascorbic acid (to scrub chloramines)
200g (~7oz) Maltodextrin (for body)
5g kappa-carrageenan (wort fining)
0.3g yeast nitrogen base / vitamin mix (to make up for non-malt adjuncts)
0.3g peptones (ditto)
Yeast:
2 11g packs Danstar Nottingham, dry-pitched at 58°F
Fermentation:
Primary in 6.5gal glass carboy at 58-62°F (expect 7-10 days).
Secondary in 5 gal Better Bottle at 70°F 7-10 more days, then dry hop (pellet) 5-7 days with 2oz Columbus, 1oz Simcoe.
Bottle (primed with corn sugar for 2.3 volumes and fined with 3g gelatin) and bottle condition 2-3 weeks before refrigerating.
Hoping to be able to give some of this away at Thanksgiving, though I know it will be very green at that time (probably be prime at Christmas).
What say you?
"Dark Embrace" Black IPA (Extract) recipe:
5.25 gal, 2 gal cold tap (in boil) plus 3+ gal distilled, refrigerated water (top-up)
Estimated: O.G. 1.070, F.G. 1.016, ABV 7.0%, SRM 35°, 80 IBU
Grain (steeped):
0.5lb Crystal 40L
0.38lb Black patent
0.38lb Chocolate
Malts/Adjuncts (18% of pts from non-malt adjuncts):
6lb Light DME
0.5lb Dextrose (corn sugar)
1.5lb Dark candi syrup
(made per: http://ryanbrews.blogspot.com/2012/02/candy-syrup-right-way-hint-weve-been.html )
Hops (pellet):
1oz Magnum, bittering (60 min)
1oz Nugget, bittering (45 min)
1oz Columbus and 1oz Simcoe, flavor/aroma (15 min)
1oz Columbus and 1oz Simcoe, aroma (flameout)
Other:
7g CaSO4-2H2O (gypsum)
5g CaCl2-2H2O
0.3g ascorbic acid (to scrub chloramines)
200g (~7oz) Maltodextrin (for body)
5g kappa-carrageenan (wort fining)
0.3g yeast nitrogen base / vitamin mix (to make up for non-malt adjuncts)
0.3g peptones (ditto)
Yeast:
2 11g packs Danstar Nottingham, dry-pitched at 58°F
Fermentation:
Primary in 6.5gal glass carboy at 58-62°F (expect 7-10 days).
Secondary in 5 gal Better Bottle at 70°F 7-10 more days, then dry hop (pellet) 5-7 days with 2oz Columbus, 1oz Simcoe.
Bottle (primed with corn sugar for 2.3 volumes and fined with 3g gelatin) and bottle condition 2-3 weeks before refrigerating.
Hoping to be able to give some of this away at Thanksgiving, though I know it will be very green at that time (probably be prime at Christmas).
What say you?
