MagicSmoker
Well-Known Member
This will be my 6th batch (and first real attempt at BIAB - the previous two attempts were a real comedy of errors... ) so keep that in mind if the recipe I am proposing herein seems a little off or whatever.
A local brewpub (Tampa Bay Brewing Company) just released a Black IPA (aka CDA, IBA, etc...) using "Midnight Wheat" in its grain bill that is pretty tasty, and that inspired me to track down other examples of this interesting style. So far I've only found Widmer Bro's Pitch Black, which I didn't much like as it had too much roasted malt notes, like a stout - nothing wrong with stouts, just not what I was looking for here.
I have also just recently tried a couple of beers with the Nelson Sauvin hop from New Zealand... I can't quite imagine whether or not I am setting myself up for a real train wreck here, hence this post :cross:
Aiming for an approximate volume into the fermenter of 4.5gal (because I use a 7gal. turkey fryer for BIAB), here's my recipe:
Recipe Specifications
--------------------------
Boil Size: 6.30 gal
Post Boil Volume: 5.30 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.13 gal
Estimated OG: 1.066 SG
Estimated Color: 42.2 SRM
Estimated IBU: 84.7 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
10 lbs Pale Ale Malt, Pearl (2 Row) (2.6 SRM) 81.6 %
1 lbs Midnight Wheat (550.0 SRM) 8.2 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 6.1 %
8.0 oz Rye - 4L (4.0 SRM) 4.1 % <- changed from Crystal 120L
1.00 oz Magnum [13.50 %] - Boil 60.0 min 48.5 IBUs
1.00 oz Nelson Sauvin [12.50 %] - Boil 20.0 min 27.2 IBUs
2.00 oz Nelson Sauvin [12.50 %] - Aroma Steep 45 min ? IBUs <- changed from 5min. addition of 1oz.
2.00 oz Nelson Sauvin [12.50 %] - Dry Hop 3 Days 0.0 IBUs <- increased from 1oz.
2.0 pkg British Ale (White Labs #WLP005)
Process Notes
--------------
Mash at 152F
Ferment at 70F for 10 days
Carb to 2.3 volumes with corn sugar and bottle condition for 7 days minimum.
A local brewpub (Tampa Bay Brewing Company) just released a Black IPA (aka CDA, IBA, etc...) using "Midnight Wheat" in its grain bill that is pretty tasty, and that inspired me to track down other examples of this interesting style. So far I've only found Widmer Bro's Pitch Black, which I didn't much like as it had too much roasted malt notes, like a stout - nothing wrong with stouts, just not what I was looking for here.
I have also just recently tried a couple of beers with the Nelson Sauvin hop from New Zealand... I can't quite imagine whether or not I am setting myself up for a real train wreck here, hence this post :cross:
Aiming for an approximate volume into the fermenter of 4.5gal (because I use a 7gal. turkey fryer for BIAB), here's my recipe:
Recipe Specifications
--------------------------
Boil Size: 6.30 gal
Post Boil Volume: 5.30 gal
Batch Size (fermenter): 4.50 gal
Bottling Volume: 4.13 gal
Estimated OG: 1.066 SG
Estimated Color: 42.2 SRM
Estimated IBU: 84.7 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
10 lbs Pale Ale Malt, Pearl (2 Row) (2.6 SRM) 81.6 %
1 lbs Midnight Wheat (550.0 SRM) 8.2 %
12.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) 6.1 %
8.0 oz Rye - 4L (4.0 SRM) 4.1 % <- changed from Crystal 120L
1.00 oz Magnum [13.50 %] - Boil 60.0 min 48.5 IBUs
1.00 oz Nelson Sauvin [12.50 %] - Boil 20.0 min 27.2 IBUs
2.00 oz Nelson Sauvin [12.50 %] - Aroma Steep 45 min ? IBUs <- changed from 5min. addition of 1oz.
2.00 oz Nelson Sauvin [12.50 %] - Dry Hop 3 Days 0.0 IBUs <- increased from 1oz.
2.0 pkg British Ale (White Labs #WLP005)
Process Notes
--------------
Mash at 152F
Ferment at 70F for 10 days
Carb to 2.3 volumes with corn sugar and bottle condition for 7 days minimum.