All right, here is my recipe. I've brewed this 3 times and made minor tweaks each time. I think it is pretty darn close, even though NBB uses a bit of a different grain bill and different yeast. Brew it up and let me know what you think.
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Recipe: 1776 Black Ale
Brewer: Kevin S
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 6.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.054 SG
Estimated Color: 31.7 SRM
Estimated IBU: 24.5 IBUs
Brewhouse Efficiency: 85.00 %
Est Mash Efficiency: 85.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name %/IBU
1.00 Items Campden Tablet (Mash 0.0 mins) -
4 lbs 8.4 oz Pale Malt, Maris Otter (2.5 SRM) 53.3 %
1 lbs 11.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) 20.0 %
13.6 oz Oats, Flaked (1.0 SRM) 10.0 %
11.3 oz Chocolate Malt (350.0 SRM) 8.3 %
2.3 oz Black Malt, De-Bittered (450.0 SRM) 1.7 %
0.75 oz Cascade [5.00 %] - Boil 60.0 min 15.5 IBUs
0.50 oz Cascade [5.00 %] - Boil 30.0 min 8.0 IBUs
9.1 oz Brown Sugar, Light [Boil for 10 min](8.0 SRM) 6.7 %
0.50 Items Whirlfloc Tablet (Boil 5.0 mins) -
0.25 oz Cascade [5.00 %] - Boil 5.0 min 1.0 IBUs
0.50 tsp Yeast Nutrient (Boil 0.0 mins) -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) -
Mash Schedule: BIAB, Medium Body
Total Grain Weight: 8 lbs 7.8 oz
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Name Description Step Temperat Step Time
Saccharification Add 28.0 qt of water at 155.2 F 152.0 F 75 min
Mash Out Add 0.0 qt of water and heat to 168.0 F 168.0 F 15 min
Sparge: Remove grains, and prepare to boil wort
Notes:
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