![]() ![]() No matter – I brewed it that way for a reason. I think in competition, it will get dinged because it’s not bitter enough. It is piney with some citrus notes that are offset a bit with the hints of roast from the Blackprinz malt. This beer is exactly what I remember the Greg Noonan version to be. Ferment for 7 days at 75° F (24° C) and add hops at scheduled times.įinal Gravity: 1.012 Black IPA Tasting Notes Boil for 60 minutes – adding hops at scheduled times. Sparge with 170☏ (77° C) water to collect boil size volume. I wanted to add 2 grams of gypsum to the boil but I forgot.ġ2 pounds (5.4 kg) of Rahr Standard 2-Row Malt – 84% of grain billġ pound (.45 kg) of Weyerman Carafa Special Type III malt (dehusked) – 7% of the grain billĠ.5 pound (227 g) Briess Caramel malt, 40°L – 4% of the grain billĠ.5 pound (227 g) of Briess Chocolate malt, 350° L – 4% of the grain billĠ.25 pound (113 g) of Briess Midnight Wheat malt -2% of the grain billġ ounce (28 g) of El Dorado hops (13.1% AA) – First Wort Hopġ ounce (28 g) of Cryo Simcoe hops (23.2% AA) – Hop stand at 180° F (82° C) for 20 minutesģ ounces (85 g) of LupoMax Mosaic hops (17.5% AA) – Hop stand at 180° F (82° C) for 20 minutesģ ounces (85 g) of El Dorado hops (13.1% AA) – Dry hop, added on day 3 of fermentationģ ounces (85 g) of LupoMax Mosaic hops (17.5% AA) – Dry hop, added on day 3 of fermentation Ferment for 2 weeks at 68° F (20° C) and add hops at scheduled times.įinal Gravity: 1.014 Black IPA #2 – Black NEIPAĩ US gallons of filtered tap water, treated with a Campden tablet. Boil for 60 minutes – adding brewing salts and hops at scheduled times. Sparge with 170☏ (77☌) water to collect boil size volume. Batch Size: 5.25 US gallons (19.9 Liters) in fermentorĩ US gallons of spring water treated with 5 grams of gypsum and 3 grams of Calcium Chloride for a 2 to 1 Sulfate to Chloride ratio.ġ2 pounds (5.4 kg) of Rahr Standard 2-Row Malt – 86% of grain billġ pound (.45 kg) of Crisp Crystal Malt – 60°L – 7% of the grain billġ pound (.45 kg) of Briess Blackprinz Malt – 7% of the grain billġ ounce (28 g) of Nugget hops (15.3% AA) – Added at 60 minutes to go in the boilĠ.5 ounce (14 g) of Centennial hops (6.0% AA) – Added at 15 minutes to go in the boilĠ.5 ounce (14 g) of Cryo Amarillo hops (17.4% AA) – Added at flameoutĠ.5 ounce (14 g) of Cryo Amarillo hops (17.4% AA) – Dry hop, added on day 3 of fermentationĠ.5 ounce (14 g) of Centennial hops (6.0% AA) – Dry hop, added on day 7 of fermentationġ packet of SafAle US-05 American Ale Dry Yeast ![]()
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