Collab - Chocolate Orange BLIPA

All Grain Recipe

Submitted By: SamClayson (Shared)
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Brewer: SC
Batch Size: 5.25 galStyle: Black IPA (21B)
Boil Size: 7.05 galStyle Guide: BJCP 2015
Color: 38.0 SRMEquipment: ROBOBREW
Bitterness: 71.8 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.015 SG (3.8° P)Fermentation: BLIPA Ferm Profile
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.28 gal Welwyn RO Water 1
3.22 gal Royston Water 2
4.50 ml Lactic Acid (Mash 30 min) Misc 3
1.68 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.42 g Salt (Mash 60 min) Misc 5
0.94 g Calcium Chloride (Mash 60 min) Misc 6
9 lbs 14.73 oz Pale Malt, Maris Otter (3.0 SRM) Grain 7
8.90 oz Carafa III (525.0 SRM) Grain 8
8.90 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9
8.90 oz White Wheat Malt (2.4 SRM) Grain 10
8.82 oz Chocolate Malt (450.0 SRM) Grain 11
5.00 g Ascorbic Acid (Mash 60 min) Misc 12
2.09 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 13
1.77 g Salt (Sparge 60 min) Misc 14
1.16 g Calcium Chloride (Sparge 60 min) Misc 15
1.06 oz Amarillo [9.2%] - Boil 60 min Hops 16
1.06 oz Cascade [5.5%] - Boil 60 min Hops 17
2.47 oz Amarillo [9.2%] - Steep 20 min Hops 18
2.47 oz Cascade [5.5%] - Steep 20 min Hops 19
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 20
3.53 oz Amarillo [9.2%] - Dry Hop 3 days Hops 21
3.53 oz Cascade [5.5%] - Dry Hop 3 days Hops 22

Notes

Acidify sparge water to ph 5.3 to avoid astringency during sparge 4ml Sparge water acid addition reduced pH to 4.6 down from 6.2. Try 1ml at a time next time 2ml Acid took mash pH from 5.55 to 5.35 (1ml/pt) Boil off of 5L/h Sparge ran through very quickly. Modify addition of rice hulls next time round if not using unfermentables (Oats, wheat etc.) Dry hopped after 5 days for total duration of 3, temp raised on day 5 to 19 degrees Gravity at 5 days of 1.015

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