1st Anniversary beer. Black IPA

[Oli1979]

So its nearly 1 year since i started brewing. Seems like only yesterday i was opening that Tom Caxons kit!
Now i want to celebrate with a special beer.
I've bought IPA brewing techneques by Mitch Steele book (head brewer at Stone brewery) and there is a recipe for a black IPA called Stone sublimely self-righteous ale, and it looks a good one. Also there are many good reviews on this Black IPA.
Only thing it its 8.7%, and i can't fit the grain bill in my little 30 litre mash tun. So i've decided to scale my 23 litre batch down to a managable 19 litres, and to reduce the Alcohol content down to something more in keeping with my tastes.
So i've come up with recipe below:- Please let me know your comments. I will probably brew this just before Christmas so it will be ready for around February time.
Night badgers revenge
Style: American IPA OG: 1.068
Type: All Grain FG: 1.017
Rating: 0.0 ABV: 6.68 %
Calories: 222 IBU's: 68.07
Efficiency: 75 % Boil Size: 29.00 L
Color: 27.3 SRM Batch Size: 19.00 L
Boil Time: 90 minutes

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Fermentation Steps
Name Days / Temp
Primary 14 days @ 22.0°C
Secondary 3 days @ 17.0°C
Bottle/Keg 14 days @ 23.3°C
Lager 10 days @ 1.0°C

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.50 kg 90.68 % Pale Malt, Maris Otter 90 mins 1.038
290.00 g 4.78 % Carafa II 90 mins 1.032
275.00 g 4.53 % Caramel/Crystal Malt - 60L 90 mins 1.034

Hops
Amount IBU's Name Time AA %
40.00 g 68.07 Chinook 90 mins 13.00
15.00 g 0.00 Amarillo Gold 0 mins 8.50
15.00 g 0.00 Simcoe 0 mins 13.00
55.00 g Amarillo Gold 11 days 8.50
55.00 g Simcoe 11 days 13.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
1.00 oz Irish Moss 15 mins Boil

Mash Profile

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Sacch' Rest 60 min @ 64.0°C

Add 17.21 L ( 2.84 L/kg ) water @ 72.8°C

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Mashout 10 min @ 76.7°C

[dreadskin69]

sounds great. ive read that bok too. really interesting and inspiring stuff.

however, why just 90 mins and 0 min additions just outta interest? i aint got the book handy. for a big ipa like that i would be putting in a 30 15 10 5 and o additions to get a well rounded bitterness. tho, ive a massive boil pot so can pack kilos of hops into it...

[Oli1979]

sounds great. ive read that bok too. really interesting and inspiring stuff.

however, why just 90 mins and 0 min additions just outta interest? i aint got the book handy. for a big ipa like that i would be putting in a 30 15 10 5 and o additions to get a well rounded bitterness. tho, ive a massive boil pot so can pack kilos of hops into it...

Yeh, in recipe in the book states to do a 90 min boil with bittering hops ( 66% chinook) and add 17% Amarillo and 17% simcoe during the whirlpool? Which I pressure is flame out for 30 mins? But I'm presuming. Do you know what whirl pooling means, and how can a home brewer replicate this stage?

[leedsbrew]

sounds great. ive read that bok too. really interesting and inspiring stuff.

however, why just 90 mins and 0 min additions just outta interest? i aint got the book handy. for a big ipa like that i would be putting in a 30 15 10 5 and o additions to get a well rounded bitterness. tho, ive a massive boil pot so can pack kilos of hops into it...

Yeh, in recipe in the book states to do a 90 min boil with bittering hops ( 66% chinook) and add 17% Amarillo and 17% simcoe during the whirlpool? Which I pressure is flame out for 30 mins? But I'm presuming. Do you know what whirl pooling means, and how can a home brewer replicate this stage?

Whirlpool hops on a commercial scale has been debated on the Brewing Network podcasts before when trying to clone beers. I think (from memory) that to replicate it on a home brew scale you would add those hops at say 10/15 mins. The rational behind this is that commercial breweries will add them at flame out and start to whirlpool. The hops are essentially going through a hot stand as it will take some time to run the wort through the chiller, so will extract some bitterness from being sat in hot wort for anything up to an hour. In a home brew scenario we can chill the entire batch in 20-30 mins so the flame out hops are in contact with hot wort for a much shorted period of time. If your cloning a beer then by moving the hop addition back a bit, you will still get some of the flavour/aroma from the addition, with the added benefit of isomerisation, that will mimic the commercial scenario.

I hope that makes sense....it did my head lol

[leedsbrew]

nice looking recipe btw!

more stone recipes are available here

http://www.stonebrew.com/news/081201/

[Oli1979]

Cheers Leedsbrew,
I might half the whirlpool hops and bung half in at 5 mins and the other half in for 0 mins (flameout) and not start cooling for 15 mins.
I don't really want these hops to contribute to any more bitterness in the taste.

[Oli1979]

nice looking recipe btw!

more stone recipes are available here

http://www.stonebrew.com/news/081201/

Wow, i didn't realise that stone brewery has actually given some of their recipes away!!
Thats one of the main reasons why i bought the Mitch Steele IPA book!

[Oli1979]

So managed to get a brewday in over Christmas, all went sort of ok. Used hop pellets for the first time and they clogged up my boiler filter, and only manged to get 18.5 litres out. I'm sure there was about 20 litres in the boiler. First time doing a 60 min mash instead of a 90 mash, i'm sure it affected my efficiency, i was supposed to get 1.068 but i got 1.064
Recipe:-

Badgers Revenge
Style: American IPA OG: 1.064
Type: All Grain FG: 1.016
Rating: 0.0 ABV: 6.29 %
Calories: 209 IBU's: 61.30
Efficiency: 75 % Boil Size: 29.00 L
Color: 25.0 SRM Batch Size: 19.00 L
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 22.0°C
Secondary 3 days @ 17.0°C
Bottle/Keg 14 days @ 23.3°C
Lager 10 days @ 1.0°C

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.50 kg 91.21 % Pale Malt, Maris Otter 60 mins 1.038
240.00 g 3.98 % Carafa II 60 mins 1.032
290.00 g 4.81 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
40.00 g 53.53 Chinook 60 mins 10.20
15.00 g 3.49 Amarillo Gold 5 mins 9.50
15.00 g 4.29 Simcoe 5 mins 11.70
55.00 g Amarillo Gold 11 days 9.50
55.00 g Simcoe 11 days 11.70

Yeasts
Amount Name Laboratory / ID
1.00 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
1.00 oz Irish Moss 15 mins Boil

Mash Profile

Sacch' Rest 60 min @ 64.0°C

Add 17.11 L ( 3.17 L/kg ) water @ 72.8°C

Mashout 10 min @ 76.7°C
Heat to 76.7°C over 2 mins

[Oli1979]

Mashing.
I didn't put the Carafa 2 in until the batch sparging process.

I hit 64'c as planned.

but found it difficult to raise the mash temp to 76'c for mash out.
All tucked up now in the brewfridge. Fermenting away.

[Belter]

nice looking recipe btw!

more stone recipes are available here

http://www.stonebrew.com/news/081201/

Thanks for this. That is awesome!