Any Thoughts on this Black IPA Recipe?
Recipe Name: Vader (http://brewlog.zkdigital.com/index.php?page=recipeDetail&id=156)
Yield: 10 gallons
Color (SRM/EBC): 30.3/59.7
Bitterness: 61.7 IBU (Rager)
BU/GU: 0.85
Calories: 241 (12 ounces)
ABV: 7.6%
ABW: 5.9%
OG: 1.073
OG (Plato): 17.74° P
FG: 1.016
FG (Plato): 4.08° P
Real Extract: 6.55° P
App. Atten.: 77%
Real Atten.: 63.1%
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11.00 pounds British Maris Otter Pale Malt
8.00 pounds American Pale Malt (2-Row)
3.00 pounds American Munich Malt
1.00 pounds Crystal Malt 40L
1.00 pounds Crystal Malt 120L
1.00 pounds British Pale Chocolate
0.75 pounds German Carafa III De-Husked Malt
2.00 pounds Demerara Sugar
1.50 ounces Magnum 12.5% Pellets @ 60 minutes
2.00 ounces Willamette 4.5% Pellets @ 30 minutes
2.00 ounces Golding 4.5% Leaf @ 30 minutes
1.00 ounces Willamette 4.5% Pellets @ 15 minutes
1.00 ounces Golding 4.5% Leaf @ 15 minutes
1.00 ounces Willamette 4.5% Pellets @ 1 minutes
1.00 ounces Golding 4.5% Leaf @ 1 minutes
2.00 ounces Willamette 4.5% Pellets @ 0 minutes Dry Hop
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Total Boil Time: 90 minutes
Yeast Name: London Ale III
Manufacturer: Wyeast
Product ID: 1318
Type: Ale
Flocculation: High
Attenuation: 73%
Temperature Range: 64–74°F
Amount: 2000 ml
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- Single infusion mash at 154ºF for 60 min (all grains minus Carafa).
- Add Carafa III to mash and sparge at 170ºF - Sinimar can be used instead in the kettle before boil.
- 90 minute boil.
- Add hops according to schedule.
- Add sugar at 15 minutes until flame out.
- Dry hop in secondary.
Primary: 7 days @ 70° F
Secondary: 14 days @ 70° F
Age: 42 days @ 50° F
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An English IPA with a color black as night. Hop wallop up front with roasty/chocolaty notes in the finish. Experimental beer.
