Specialty IPA: Black IPA Fist Black IPA

[Oceantendency]

Recipe Type

All Grain

Yeast

Edinburgh Ale

Yeast Starter

Yes

Batch Size (Gallons)

6.5

Original Gravity

1.062

Final Gravity

1.016

Boiling Time (Minutes)

75

IBU

81.72

Color

33.65

Primary Fermentation (# of Days & Temp)

10 days @ 67

Secondary Fermentation (# of Days & Temp)

14 days @ 55

Additional Fermentation

N/A

Tasting Notes

Chocolate velvet not too bitter, but in progress

So I've been contemplating a Black IPA off and on for a few months, after enjoying an IPA with Edinburgh Ale, I decided that was the yeast I wanted to try with.

12 lbs - Belgian Pilsner
14oz Carafa II
14oz Munich
10oz Chocolate
8oz C60
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14.88 lbs Total

0.5 oz - Mt Hood 7.1% @ Mash
1oz Chinook 14.1% @ 60 min
1oz Mt Hood 7.1% @ 45 min
1 oz Mt Hood 7.1% @ 20 min
1oz Amarillo 9.5% @ 12 min
1oz Cascade ( whole flower) 6.9% @ 14 days Dry Hop
______________________________
Mashed at 148* @ 80 minutes, batch sparge + 75 minute boil:
@ 78% Efficiency for 6.5 gallons:
1.062 OG
1.016 FG (target)
6.09% ABV
81.72 IBU's
33.65 SRM

Going slow at 67* for 10 days, dump trub/yeast ( 7 gallon SS Chronical), then drop down to 55* and dry hop for 14 days. Will post updates as I just brewed this today.

 

[Oceantendency]

I had hit 1.010 on the 10th day, held at 68*, after the delay, fermentation went off crazy. Dry Hopped for 10 days. I transferred yesterday into a bottling bucket and cold crashed to 32*, planning on kegging an bottling tonight. Very nice clean aroma, but I think I would like to add another 1 oz Amarillo at knockout next time as well as drop Chocolate down to 8oz. As well as increase dry hop to 2 oz of Cascade. Pretty smooth overall, was similar to a nice and smooth but hoppy Porter with a hint of velvet chocolate, balanced bitterness ( to my liking), and a slight Citrus aroma. Updates coming this weekend.