March 6, 2016
Aiming for something not normally found. A light black Imperial IPA full of a wide spectrum of hop flavour. My technique is going to change to bring out more hop flavours while creating a lighter drinking black ale. Malts add some complexity but the hops dominate the beer. Yeast that I've chosen should dry out beer while not adding any unexpected flavour. This is a 5 gallon batch but due to the hops boil thievery I'm treating this like 7 gallon batch.
Method
- Mash target temp is 154F to produce 9 gallons (OG 1.045)(pull out more malt flavour). Strkie temperature: 157F
- No Water treatment.
- Boil is 60 minutes. First 40 minutes is vigorous with Magnum hop additions.
- Then remaining 20 mins is done at a simmer (kettle lid on) to retain hop aromas and flavours. Some steam escaped but not a lot.
- Cool down will target 75F and fermentation will be kept at 65F in the house.
- No Yeast nutrients added. No Clarifier added. No Oxygen added.
- OG 1.057 with 7 gallons produced.
- When FG hit 1.011 I will ferment 2 days at room temp (67F).
- OG Target 1.088
- ABV Target 9%
Malts
GR311FM Pilsen
Malt 4 oz Milled
GR692CM Black Prinz
Malt 1 lb Milled (may use less)
AJ40 Flaked
Brewing Oats (1 Lb)
GR363EM Fawcett
Halcyon 5 lb Milled
Hops
Bittering
HMAG2 (60m) Magnum Pellet Hops 2 oz
Hop Flavour (added with muslin bags)
HAMA2 (26m) Amarillo Pellet Hops 2 oz
HCOL2 (21m) Columbus
Pellet Hops 2 oz
HGAX2 (8m) Galaxy Pellet Hops 2 oz,
Simcoe Pellet Hops 2 oz,
Falconer's Flight Pellet Hops 2 oz
Yeast
DY44 Dry
Yeast - Belle Saison (11 g), Hydrated in 2 cups of water (tap temperature)
