AG #3

[sub82]

Did this yesterday - basically an IPA type recipe using up some leftover malts. We also had some black malt so decided to chuck it in and see. Not sure if it qualifies as a "Black IPA"!

Maris Otter 1656g
Pale Ale 2500g
Munich 90g
Caramalt 160g
Pale Crystal 250g
Black 100g

Mash @68ºC for 90 minutes in 10L

Approx. 5 batch sparges stopping at SG 1020

Hops
Chinook 12.5% 15g 60 minutes
Chinook 12.5% 10g 30 minutes
Citra 15.0% 10g 5 minutes
Mt. Hood 4.8% 10g 5 minutes
Citra 15.0% 15g 0 minutes
Mt. Hood 4.8% 15g 0 minutes

Californian Ale Yeast WLP001 White Labs

Volume 12L

Starting SG 1.068

I'll get some photos up now...

 

[sub82]

Getting the malt on the go!

Malt shot.

Adding the malt.

Mashing.

Sparging ain't pretty!

Nice and dark.

Aeration.

Here we go!

 

[pittsy]

Black Gold , i could almost smell it , looking good mate .

 

[boab42stout]

That looks realy good hope its a winner for you :

 

[WelshPaul]

I've never thought of using the oven as a mashtun - good job!
Incidentally, for a black IPA, where you do not want the roasted flavour of the black malts to overpower the other flavours, you are best off adding them to the sparge rather than the mash. Using Carafa is also a good idea as it is dehusked and imparts less of a burnt flavour.

 

[sub82]

I've never thought of using the oven as a mashtun - good job!
Incidentally, for a black IPA, where you do not want the roasted flavour of the black malts to overpower the other flavours, you are best off adding them to the sparge rather than the mash. Using Carafa is also a good idea as it is dehusked and imparts less of a burnt flavour.

Interesting! Thanks for the info., will keep it in mind for future tweaks. :thumb: