Black IPA

All Grain Recipe

Submitted By: BansheeRider (Shared)
Members can download and share recipes

Brewer: Chad Bello
Batch Size: 5.25 galStyle: American IPA (14B)
Boil Size: 7.00 galStyle Guide: BJCP 2008
Color: 31.4 SRMEquipment: Chad's AG 5 Gallon
Bitterness: 102.8 IBUsBoil Time: 60 min
Est OG: 1.074 (17.9° P)Mash Profile: Chad's Sparging Method
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
11 lbs 8.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
6.08 oz Carafa III (525.0 SRM) Grain 4
6.08 oz Chocolate Malt (450.0 SRM) Grain 5
1.00 oz Summit [17.0%] - Boil 60 min Hops 6
1.00 oz Chinook [13.0%] - Boil 15 min Hops 7
1.00 oz Centennial [10.0%] - Boil 10 min Hops 8
1.00 oz Cascade [5.5%] - Boil 5 min Hops 9
1.00 oz Centennial [10.0%] - Boil 0 min Hops 10
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 11
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 12
1.00 oz Cascade [5.5%] - Dry Hop 7 days Hops 13

Notes

This was an easy brew day. Heated strike water to 170. Mashed in at 150-154 degrees with 4.2 gallons. Sparged with 4.5 gallons at 170 degrees. Rest for 10 min. Sparge water too much. Ended up with 7.5 gallons pre boil. Gravity 1.054 = 89% effeciency. Boil for 1 hour 7.5 gallons. End of boil = 1.076 gravity with 6 gallons in kettle. Beer will be 8.7% ABV. Cooled to 63 degrees and pitched yeast.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine