
Recipe Specifications
Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.067 SG
Estimated Color: 57.1 EBC
Estimated IBU: 57.3 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes
Ingredients
5.800 kg Pale Malt, Maris Otter (5.9 EBC), 78.0 %
0.640 kg Munich Malt (17.7 EBC), 8.6 %
0.370 kg CHÂTEAU CAFÉ LIGHT® (250.0 EBC), 5.0 %
0.225 kg Carafa III (1034.2 EBC), 3.0 %
0.200 kg Caramel/Crystal Malt – 40L (78.8 EBC), 2.7 %
0.200 kg Caramel/Crystal Malt – 60L (118.2 EBC), 2.7 %
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
50 g Centennial [11.90 %] – Boil 10.0 min, 16.6 IBUs
100 g Simcoe [13.20 %] – Steep/Whirlpool 10.0 min, 25.0 IBUs
50 g Centennial [11.90 %] – Steep/Whirlpool 10 mins, 11.3 IBUs
30 g Cascade [7.80 %] – Steep/Whirlpool 10.0 mins, 4.4 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) (400ml slurry from Coney Island Red Ale)
47 g Mosaic [11.10 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.435 kg
Mash In Add 20.82 l of water at 74.6 C 68.0 C 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 15.05l) of 77.0 C water
30/05/2016 – Dry hopped with 47g of Mosaic pellets.
07/06/2016 – Bottled with 118g of glucose (17.5 litres @ 2.5 vol). Got 12 x 750ml and 15 x 500ml bottles from the batch.
01/07/2016 – First taste and it’s an absolute cracker. Quite similar in hop character to the American stout I did last year, but much less roasty. Great aroma, classic pungent American hop flavour. Toasty, biscuity malt. Good balance with the bitterness. A keeper.
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