Successful Sunday. Black IPA

[boozy_shoes]

I'm grinning ear to ear after the most successful brew day I've ever had. One of those days where all those notes, ideas and calculations you scribble like a madman when planning a recipe all turn out as planned. It's also helped by the fact i tried 3 new techniques for this brew that i've never done before so was expecting something somewhere to mess it all up. The 3 new techniques were:

1. Cold-steeping roasted grain.
2. First Wort Hopping
3. Adding Gypsum to make the very soft Sheffield water harder.

Friday night I put into a demijohn:
1.5L Tap Water
100g Black Malt
150g Chocolate Malt
50g Roast Barley
Gave it a good shake put a rubber bung in and left it on the side until today.

Black IPA 9/9/12

5.1kg Maris Otter
1kg Munich Malt
250g Dark Crystal Malt
250g Wheat Malt
250g Caragold Malt
Yeast: Safale US-05
Brew Length: 23L
Strike Water: 18L @ 77oC - 3 tsp Gypsum added
Mash Temperature: 65oC
Mash Time: 120 minutes
Sparge: Batch sparged to 21L with 80oC water.
Boil: 60 minutes

Cold steeped grains seperated during mash using seive. Dark Grains added on top of grain bed between 1st runnings and start of sparge to get more efficiency and colour.

First Wort Hopping - 34g Willamette Leaf @ 6.3%AA added to FV I was running off into after recirculating first Wort portion.

12g Aurora Leaf 8.88%AA @ 60
5g Nugget Leaf 15.1%AA @ 60
1tsp Irish Moss @ 15
1 capsule Servomyces split and added @ 10
20g Simcoe Leaf 14.2%AA @ 10
20g Apollo Leaf 19.8%AA @ 5

Target Gravity 1.060+ (during cooling with correction it was 1.068 at 20L so i should hit this)
EIBU: 80

Just waiting for ti to finsh cool before i aerate and pitch the yeast. So chuffed though, makes up for all the other brew days where i've toiled as its gone wrong around me or been inefficient.

 

[graysalchemy]

Black IPA

Don't let the style police hear you say that, it will be straight down to the lock up :nono:

Looks good though. I didn't read it at first and I thought the first bit looked like a stout :lol: :lol: then I realised you had cold steeped it.

Well done

 

[Aleman]

:twisted: :twisted:

Had that been me I would have moved (and reduced) the Apollo and Simcoe to bittering (FWH) and the Willamette and Aurora to flavour and aroma

 

[boozy_shoes]

:twisted: :twisted:

Had that been me I would have moved (and reduced) the Apollo and Simcoe to bittering (FWH) and the Willamette and Aurora to flavour and aroma

The Aurora was to use up the end of a pack that had been open a while.
The Willamette was used as it was my first FWH and i'd read that using high alpha for FWH could leave it coarse round the edges.
I'd also been reading about high Myrcene hops being good for late additiontions which is why i went for the Smcoe and the Apollo was described as having citrusy and spicy aroma which i wanted to come through.

I'm interested to see how the FWH affects the type of bitterness at all.

Still got to chuck a load Centennial at it to Dry Hop in secondary.

 

[jimp2003]

Looks like a very interesting brew BS!

I brewed the latest batch of my very successful BIPA yesterday but yours looks a lot more complex due to the number of grains (mine just used MO, crystal and carafa special 2).

What are you hoping from the dark grains? You cold steeped them but I guess that you are hoping for more than just colour or you would have just used one.... -It will be interesting to hear how this turns out.

CheERS!

Jim

 

[boozy_shoes]

The demi-john smelt like Nutella as they were steeping. I was expecting it to smell like burnt or soil or something but it was really aromatic and rich. I'm wanting some subdued roastiness and dryness to sit in the background behind the heavy hopping and add depth.

I used a mixture of the 3 as a stab in dark for a first go at cold steeping. I was hoping that they would add depth and make up for each others differences. What's carafa malt like? Never used it myself.

Will post up how this one progresses. There might even be a photo or two if i can work out how to post them up on here.

 

[jimp2003]

Mmmmmm Nutella..... ...sounds great!

The carafa comes in two forms; Carafa 1, 2 and 3 or Carafa Special 1, 2 and 3. The higher the number the higher the roast.

The "special" types have had the husks removed so you don't get the bitterness that the standard type and a lot of other roasted grains give you. Because of this I like to put it in the mash but others cold steep it. I find that in the mash it gives a smooth roastiness which balances with the hops and crystal.

 

[boozy_shoes]

OG for this was 1.062.

Has anybody else here used the brupaks "Yeast-Vit" nutrient? I've used it in this brew for the first time I put half a teaspoon in as I airated the wort and pitched the US-05 straight from the packet at 7am. I Got home from work at 4.30 and it was going like a train. That was monday and it still going for it now. Has anybody else found this with Yeast Vit or is it more likely to be my Gypsum water treatment?