Specialty IPA: Black IPA Heavenly Scourge Black IIPA

[brrman]

dehusked - aka debittered

 

[JLW]

I brewed this tonight. Had some challenges. Started running out of propane so the boil was a little less vigorous than I would have like and took a little longer than 60 min. When I was getting my chiller ready discovered my water hose was frozen solid. So I soaked the hose in hot water in the bathtub (the things my wife puts up with). At the end of the day my OG was 1.084 and I mashed around 152 for 60 minutes. I batch sparged for 15 minutes. I drank my sample and I think this one is going to be really good.

 

[brrman]

you should be just fine - what good brew sessions ever goes by without a few hiuccups?

 

[JLW]

Update: I transferred to secondary last night and the gravity reading was 1.014 looks like this beer will come in around 9.1% abv. I got a very hot fermentation in primary. The temp reading on the exterior was higher than 78 and I was worried about fusel alcohol taste. I tatsed my gravity sample and it tatsed great in fact it was very drinkable for green beer. Can't wait to get to start drinking this one.

 

[elproducto]

What's the consensus on mashing the carafa for the whole 60 min. vs the last 10?

 

[kjjohns5]

I mashed with carafa the entire 60 min and it worked great. Not too much roast, in fact, hardly any at all.

 

[elproducto]

Thanks.. I was assuming that the Carafa 3 is more for color, since it's dehusked.

 

[brrman]

I mashed with carafa the entire 60 min and it worked great. Not too much roast, in fact, hardly any at all.

Thats good to know. Perhaps I'll do the same next time I brew it.

 

[Bartman]

I mash the entire grain bill together. Tastes great. Brewed this recipe 3 times. Used different hops each time...never disappointed. Thanks brman!

 

[JLW]

I love this beer. My bottles have been conditioning for two weeks. After one wek I sampled 3 and had to force myself to give it another week of conditioning before I drank too many more.

This one will definately get put into the normal rotation.

Thanks for sharing this recipe.

 

[sherp]

I brewed this for the first time and am wondering what I did wrong. I mashed with 6 gallons, temp was a little low- 149-150, sparged, and boiled to get a volume of about 5 gallons but my OG was only 1.062. any thoughts?

 

[JLW]

Hmmm, Could be a number of things. I mashed at 152 for 60 minutes and the batch sparged for 60. I ended up with 7 gallons, boiled for 90 to get to 5.5 (I was running out of propane and my fire was not producing a vigorous boil at first). When sparged, did you stir the grains for several minutes?

If you hit final gravity you should still end up with a beer around 6%.

 

[sherp]

There are several things that I probably didn't do correct, as this was my first time brewing with a grain bill this size. I missed my mash temp for most of the mash but was able to correct to 152 for a good 20-30 minutes. I forgot to add the gypsum to the mash and sparged with probably hotter water than I should have, and didn't really stir the grain before sparging. You said you sparged for 60 minutes? Is this normally what's supposed to be done? Also, I collected WAY too much wort- like 10 gallons and had to boil for like 3 hours! It was a learning experience for me for sure, but at any rate, the beer's fermenting like crazy now...I divided it up and the bigger carboy has like a 3-4 inch foam top. What can I say, I'm still learning how to do this, is only my 4th all grain batch. I think I'll still be pleased with the results. thanks for your suggestions.

 

[JLW]

Correction. I think I meant to say I batch sparged for 10 minutes. You will definatley get better. I am on batch 5 or 6 for AG and I get a little better each time.

One other suggestion. When you brew a beer with this much grain you can collect the second runnings and make a partigyle.

I think your beer will turn out great.

 

[brrman]

yes - the 2nd runnings are great to make a mild ale or something on the lower abv end.

 

[jim_reaper1066]

How long does this need to age before becoming drinkable? Also, I plugged the numbers into beertools and came out with a 1.091 OG, and 166 IBU's. Is anyone else getting those numbers?

 

[JLW]

How long does this need to age before becoming drinkable? Also, I plugged the numbers into beertools and came out with a 1.091 OG, and 166 IBU's. Is anyone else getting those numbers?

I'll check my OG when I get home and can look at my brew log but I don't think I was that high.

week 1 - little carbination, tasted good
week 2 - more carbination, tasted great
week 3 - perfect carbination and taste is incredible

I would drink it while it's fresh.

 

[redXstripe]

Just wanted to thank you for a great recipe!

I used this as a basis for my first AG brew.

I had to make some minor adjustments but I love the end result!

Cheers!

 

[SickTransitMundus]

I drink this fairly fresh, though I find that a couple of weeks of cold-conditioning in the keg brings out the roast character well. Drink earlier if you prefer hop aggression.

3 weeks in primary. Shove the dry hops into the primary, rack to keg after 5 days. 3 weeks force carb in the kegerator. Then it's ready. For such a big beer it's a short grain-to-glass time.

 

[brrman]

Thanks for the comments on the recipe, guys. Glad you are enjoying it. I drink it after 3 weeks. About 8 weeks after that you notice the loss of hop character (mainly aroma), though still remains a great beer.

How long does this need to age before becoming drinkable? Also, I plugged the numbers into beertools and came out with a 1.091 OG, and 166 IBU's. Is anyone else getting those numbers?

The numbers I list at the top of the recipe were generated by Beersmith. The IBU difference might be attributed to what the AA% is for the hops you have in BeerTools compared to the AA% of my hops.

 

[hopplease]

Could someone convert this to a partial mash for me?? I am hoping to brew this as my second ever brew. I have helped my friend brew 8-10 batches, but this will be the second one I do on my own. I plan on doing my first one this weekend.

I planned on using 2 1098 British Ale wyeast activators instead of the 1056 and starter. I don't feel comfortable doing the starter yet. Palmer says for a O.G. of 1.080 I should have 225-285 billion cells. I thought the activators are 100 billion per packet. Will I be ok being a little shy of Palmers 225-285 mark? I feel 3 packets would be to much?

I also plan on using East Kent Goldings instead of the Amarillo Gold.

Any thoughts on the changes??? It is what I will have in stock.

Thanks a bunch! I am excited to try this out!!!!

 

[brrman]

hopplease:
A noble hop like EKG will definitely not hold up to the profile of this beer. If you can use any of the "C" hops like Centennial, Cascade or Columbus (or even Simcoe) for the replacement then do so. EKG is the last hop I would use for this. Got anything else on hand??

Partial Mash: as converted using Beersmith.

Heavenly Scourge partial mash
Imperial Black IPA


Type: Partial Mash
Boil Size: 6.92 gal
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
8 lbs 6.5 oz Pale Liquid Extract (8.0 SRM) Extract 62.97 %
3 lbs 1.5 oz Pale Malt (2 Row) US (2.0 SRM) Grain 23.17 %
14.8 oz Carafa III (525.0 SRM) Grain 6.93 %
14.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.93 %
3.00 oz Magnum [14.00 %] (60 min) Hops 77.9 IBU
2.00 oz Amarillo Gold [8.50 %] (Dry Hop 5 days) Hops -
2.00 oz Centennial (ReadHouse) [8.80 %] (Dry Hop 5 days) Hops -
2.00 oz Amarillo Gold [8.50 %] (1 min) Hops 1.4 IBU
0.50 oz Centennial (ReadHouse) [8.80 %] (0 min) Hops -
1.10 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale


Beer Profile

Est Original Gravity: 1.081 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.02 %
Bitterness: 112.2 IBU
Calories: 373 cal/pint
Est Color: 37.9 SRM


Mash
60 min mash at 154.0 F


Notes

Indianapolis Water Additions:
Cut mash with 50% Distilled water...
CaCL2: 4/5 tspn (3 grams)
CaSO4: 3/4 tspn (3 grams)

 

[elproducto]

You are going to use different yeast, and a totally different hop so the beer will not be as intended at all. The yeast will have less of an effect than the hops.. which as above would be the last I would use.

Try to use any of the C hops.. even Cascade.

 

[JLW]

I planned on using 2 1098 British Ale wyeast activators instead of the 1056 and starter. I don't feel comfortable doing the starter yet. Palmer says for a O.G. of 1.080 I should have 225-285 billion cells. I thought the activators are 100 billion per packet. Will I be ok being a little shy of Palmers 225-285 mark? I feel 3 packets would be to much?

I also plan on using East Kent Goldings instead of the Amarillo Gold.

Any thoughts on the changes??? It is what I will have in stock.

Thanks a bunch! I am excited to try this out!!!!

I agree with using the "C" hops if you can. As far as your yeast goes I think 200 billion cells will get it going. It's a little under but not by that much.

Here is a calculator I use for pitching rates:

http://www.mrmalty.com/pitching.php

The article has a lot of good info and the calculator is linked at the end. I would also hook up a blow off tube. As I recall this one was super active for me.

 

[hopplease]

Thanks brrman for that conversion.

I put in an order from a group buy for pretty much every "C" hop. Hopefully, I will have them by the time I brew this.

How do I obtain the "earthy" aroma from the EKG? Would dry hopping with the EKG help with that? Or is there other factors I am not seeing that would overpower any attempt from obtaining that aroma?

Do you think I should take my yeast and EKG's and use them for something else all together and make this BIPA brew my 3rd brew with exactly what the recipe calls for?

JLW that link is very informative. Thanks!

Thanks everyone for the input.

 

[brrman]

How do I obtain the "earthy" aroma from the EKG?

You do not want the earthy aroma from EKG in this beer.

Do you think I should take my yeast and EKG's and use them for something else all together

yes

 

[winvarin]

brman. what is the efficiency on your system? I am trying to run the numbers from your recipe. Your note on page one says 1.180 at the top, but lists an OG of 1.080 later in the recipe. 1.080 sounds about right. It looks like with that volume of grain, an efficiency of around 68% should get you 1.080.

 

[brrman]

winvarin: yeah I made a typo in the header section of the recipe and the website won't let me edit that section... you'll notice I made an edit just below it.

It is 1.080 OG. MY eff was about 70% when I wrote the recipe - my electric system was new and I was still getting the kinks out. I have since gotten my efficiency up to 78% so I have pulled back on the grains just a tad.

 

[winvarin]

Thanks. That's what I needed. Now to tinker with my high alkaline water. But that's a whole different story for a different thread.

 

[opteek]

Just brewed this up tonight!!

I mashed at 153F. I'll post my OG after I wrack to the fermenter tomorrow morning. I did a partigyle brew and have another five gallons of wort in the fridge that I'll brew a dark mild with.