Black IPA
by Northern Brewer

 

Brew Date: 06-22-2017

Malts:

1.5 lb.  Gold Malt Extract Syrup

2.0 oz.  Caramel 80L

1.0 oz.  Chocolate Malt

1.0 oz.  Carafa III

PPG

36 / 54

34 / 3.2

28 / 1.3

32 / 1.5

DP

0

0

0

0

Deg L

4

80

350

525

Bill%

89.2

5.4

2.7

2.7

Adjuncts: 5.0 oz. Corn Sugar (13 points)

Calc OG: 1.067                BE: 75%                DP: 0                SRM: 73                IBUs: 65                TGW: 2.25 lbs.

Hops:

Centennial

Chinook

Centennial

Cascade

Centennial

Cascade

Amount

7.0g

3.5g

3.5g

3.5g

7.0g

7.0g

Time

45

15

10

5

2

2

%Alpha Acid

10.5

13.0

10.5

5.25

10.5

5.25

Calc IBUs

38

12

7

2

4

2

Yeast: Safale US-05

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 7g Centennial, boil for 30 min, add 3.5g Chinook, boil for 5 min. Add 3.5g Centennial and flocculant, boil for 5 min. Add 3.5g Cascade, boil for 3 min. Add 7g Centennial and 7g Cascade, boil for 2 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.069

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.011                                                                 ABV = (1.069 - 1.011) x 131.25 = 7.6%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Nice dark flavor, bordering on coffee, not overly hoppy, refreshing.