Black IPA

All Grain Recipe

Submitted By: steviewhispers (Shared)
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Brewer: StevieWhispers
Batch Size: 10.50 galStyle: American IPA (14B)
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 25.0 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 58.1 IBUsBoil Time: 60 min
Est OG: 1.074 (18.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 7.8%Taste Rating: 0.0

Ingredients
Amount Name Type #
26 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 8.00 oz Caramel/Crystal Malt - 57L (57.0 SRM) Grain 2
1 lbs 8.00 oz Victory Malt (25.0 SRM) Grain 3
1 lbs Black (Patent) Malt (500.0 SRM) Grain 4
0.99 oz Magnum [14.0%] - First Wort Hops 5
1.00 oz Irish Moss (Boil 15 min) Misc 6
3.29 oz Magnum [14.0%] - Boil 10 min Hops 7
2.19 oz Cascade [5.5%] - Boil 5 min Hops 8
2.19 oz Magnum [14.0%] - Boil 5 min Hops 9
2 pkgs California Ale (White Labs #WLP001) Yeast 10
1.00 oz Centennial [10.0%] - Dry Hop 5 days Hops 11
1.00 oz Citra [11.1%] - Dry Hop 5 days Hops 12

Taste Notes

Turned out a bit malty. Definately a full body brew. Could have been a lack of attenuation. Hops flavors were spot on even after a dry hop for 2 weeks. Next time I will attack the maltiness on the grain side by decreasing the base malt and adding more specialties (flaked rye). On the other hand, decreasing mash temp could result in a lighter body and higher anttenuation.