Black IPA

Post date: Aug 24, 2013 4:55:22 PM

My first brew since moving to Texas. I got the recipe from here.

Yeast

• Wyeast 1056 American Ale Yeast

Fermentables

• 1.25 pounds German Carafa II

• 1.25 pounds Chocolate malt

• 12 ounces Crystal 40°L

• 12 ounces Crystal 80°L

• 2 ounces Black Patent malt

• 7 pounds pale ale liquid malt extract (LME)

Hops

• 2 ounces Centennial pellets 8.7% AA

• 3.5 ounces Cascade pellets 6.0% AA

Steps (I took)

• • Heated 2 gallons to 155 ºF (maintained temperature between 155 and 160)

  • Steeped grains in mesh bag for one hour then removed

  • Added in LME

  • Brought wort to boil

  • 1 ounce Centennial pellets 8.7% AA for 60 minutes

• 1 ounce Centennial pellets 8.7% AA for 45 minutes

  • 0.5 ounce Cascade pellets 6.0% AA for 30 minutes

• 0.5 ounce Cascade pellets 6.0% AA for 15 minutes

• 0.5 ounce Cascade pellets 6.0% AA for 5 minutes

• Dropped pot into a water/ice bath

• Added in one gallon water

• Once temperature reached 80 ºF transferred to glass carboy

• Added in two more gallons water

• Checked OG, found to be 1.051

• Pitched yeast and added airlock

• Allowed to ferment for 7 days

• Transferred to secondary fermentation, plastic bucket

• Added 2 ounces Cascade pellets 6.0% AA

Notes

Unfortunately for me, the ambient temperature within my house is much too high for good brewing conditions (80 ºF and upwards). This lead to a very rapid initial fermentation that ended bubbling over and knocking off the airlock after the first day. What a mess that was to clean! Hopefully the beer isn't ruined. I will clean this section up upon finishing the batch.

Impressions of the beer

To be completed.

Pictures

Primary Fermentation Day 3:

Boo to over rapid fermentation, Day 2: