Bongwater Black IPA

All Grain Recipe

Submitted By: TerryMartin (Shared)
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Brewer: terry
Batch Size: 5.75 gal	Style: Imperial IPA (14C)
Boil Size: 7.69 gal	Style Guide: BJCP 2008
Color: 43.8 SRM	Equipment: Terry's 60 min
Bitterness: 87.8 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.1° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)	Fermentation: My Aging Profile
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.80 oz	Rice Hulls (0.0 SRM)	Adjunct	1
11 lbs 8.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
2 lbs	Rye Malt (4.7 SRM)	Grain	3
1 lbs	Munich Malt - 20L (20.0 SRM)	Grain	4
12.00 oz	Carafa III (525.0 SRM)	Grain	5
12.00 oz	Midnight Wheat (550.0 SRM)	Grain	6
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	7
1.00 oz	Chinook [13.0%] - First Wort	Hops	8
0.75 oz	Columbus (Tomahawk) [17.0%] - Boil 60 min	Hops	9
0.25 oz	Columbus (Tomahawk) [14.0%] - Boil 30 min	Hops	10
1.00 oz	Simcoe [13.5%] - Boil 15 min	Hops	11
2.00 oz	Cascade [7.7%] - Boil 10 min	Hops	12
1.00 oz	Centennial [11.0%] - Boil 5 min	Hops	13
2.00 oz	Centennial [11.0%] - Boil 0 min	Hops	14
1.0 pkgs	Denny's Favorite 50 (Wyeast #1450)	Yeast	15
2.00 oz	Amarillo Gold [8.5%] - Dry Hop 7 days	Hops	16
2.00 oz	Simcoe [13.0%] - Dry Hop 7 days	Hops	17
1.00 oz	Cascade [7.7%] - Dry Hop 7 days	Hops	18

Taste Notes

should call it bongwater IPA

Notes

3/14/14 version 2: 25 mL of 1450 into a 1-liter starter, stepped up to a 1.5 L starter. harvested yeast was 2 months old. to mash, added 11 g gypsum 2.75 g cacl2, 4 g epsom, 3 g baking soda sparge, 6.4 g gypsum, 1.6 g cacl2, 2.3 g epsom Finished water profile: Ca Mg Na Cl SO4 139 16 22 57 329 hit mash temp right on at 154. was about a quart low on mash in volume, so added an extra quart to sparge. Whole house smelled great. mash pH - about 5.2 boiled for 70 minutes since OG was a touch low. delayed first hop addition by 10 minutes - total boil time 60 min. Added knockout hops and steeped for 30 min. Cooled to about 140, then added 1 extra oz simcoe not listed in the recipe.. . Without wort chiller flowing, wort temp still cooled rapidly to 120 after about 10 min. kept steeping at 120 for another 10 min. chilled to 68, pitched yeast, had a big looking starter. temp control set to 64. held at 64 for the first 46 or so hours, then started to raise 1 degree/12 hours

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