http://www.ratebeer.com/beer/jailhouse- ... al/141481/
The following is the actual recipe, converted to homebrew scale:
From the brewery's blog:
OG: 1.095 (23.5 P)Midnight Special is our first one-off creation and it is progressing quite nicely. The plan was to brew a Black Ale (also called an India Black Ale or Black IPA), but we couldn't resist the need to dial the beer up a few notches. Before it was all said and done we had an Imperial Black Ale on our hands that rings in at 10% +/- alcohol by volume and 90+ IBUs. Based on recipe design we expected a hint of roast character, a supporting cast of malt flavors and a good citrusy hop presence. After adding the dry-hops (5 pounds of Cenntennial) the beer will have a total of 15 pounds of hops in the 10 barrel batch. As it turns out, the beer shows that hint of roast in the first taste, which quickly dissappears on the second sip once your palate is baptised in all that hop goodness. It's a little tough at this point to decipher the hop aromas without some level of carbonation, but we epect a nice nose of pine and citrus. The alcohol is absolutely raising its hand to be recognized. For now we're liking the warming effect it has in this god-awful cold weather. We'll see what age does for it.
ABV: 10%
IBU: 104
YIELD:
5.4 US gallons = 4.5 Imperial gallons = 20L
All Grain recipe assuming around 75-78% brew house efficiency
FERMENTABLES:
86.3% = 17 lbs = 7.7 kg, 2 Row Pale malt
5.6% = 1.1 lbs = 499 g, Briess Blackprinz debittered malt
4.3% = .85 lb = 386 g, Vienna malt
3.8% = .75 lb = 340 g, Crystal 60L malt
MASH grain at 154°F/68°C for 60 minutes or until conversion is complete. This beer has a high amount of grain for a 5 gallon batch so make sure to runoff slowly so as not to stick the mash. If you want to add rice hulls to the mash that will help to keep from sticking the mash.
HOPS:
.85 oz = 24 g, Warrior (17% AA) for 120 min = 39 IBU
.9 oz = 25.5 g, Warrior (17% AA) for 60 min = 35 IBU
.75 oz = 21 g, Centennial (10% AA) for 40 min = 16 IBU
.5 oz = 14.2 g, Centennial (10% AA) for 20 min = 7 IBU
.5 oz = 14.2 g, Centennial (10% AA) for 10 min = 4 IBU
2 oz = 57 g, Centennial (10% AA) dry hop
YEAST:
cool wort as quickly as possible and pitch Wyeast 1056 American Ale yeast
FERMENT at 72°F/22°C until signs of fermentation are complete (7 days). Rack to secondary carboy and we suggest to age 2-3 weeks at a cold temperature if possible and then bottle or keg.
