Event Horizon Black IPA

This one is for a Christmas Party with my music manager friends. I took a standard Black IPA recipe at about 6%ABV and upped the base malt to get it up to about 7.5%ABV. Hops are fruity! NZ Nelson Sauvin and NZ Pacific Jade

I didn’t hit my numbers exactly and that was because I’m doing Brew In A Bag and am still figuring out my volumes and how they effect my gravity. I kind of do a hybrid and pull the first runnings off the grist and do a mini sparge by pouring hot water over the grain bag while it is draining in to a bucket. This effects my OG obviously and I’m stil experimenting with how much sparging I need to do in order to hit my numbers.

Tastes amazing! I think it’s one of my best beers yet. It’s so roasty it feels like a party in a fire place, but somehow the Nelson Sauvin and Pacific Jade hops balance it out. It feels like it’s on the thinner side of a Black IPA, which i prefer because I can drink more that way. Next time I would probably add a bit more aroma hops, just to make it a bit more floral.

Event Horizon Black IPA

Brew In A Bag

Recipe Overview

Target Batch Size 19l Actual batch Size 19.5l
Target Pre-Boil Gravity: 1.065 SG Actual Pre-Boil Gravity: 1.069 SG
Target OG: 1.081 SG Actual OG: 1.076 SG
Target FG: 1.023 SG Actual FG: 1.019 SG
Target Apparent Attenuation:: 70.0 % Actual Apparent Attenuation: 73.7 %
Target ABV: 7.8 % Actual ABV: 7.6 %
Target ABW: 6.0 % Actual ABW: 5.9 %
Target IBU (using Tinseth): 70.2 IBU Actual IBU: 67.5 IBU
Target Color (using Morey): 69.8 EBC Actual Color: 69.8 EBC
Target Mash Efficiency: 70.0 % Actual Mash Efficiency: 71.8 %
Target Fermentation Temp: 18 degC Actual Fermentation Temp: 18 degC

 

Fermentables

Ingredient Amount % MCU When
US Pale Ale Malt 6.900 kg 89.6 % 10.1 In Mash/Steeped
UK Light Crystal (60EBC) 0.400 kg 5.2 % 3.8 In Mash/Steeped
German Carafa Special III 0.400 kg 5.2 % 87.4 In Mash/Steeped

 

Hops

Variety Alpha Amount IBU Form When
US Columbus(Tomahawk) 15.5 % 50 g 70.2 Bagged Whole Hops 60 Min From End
US Simcoe 13.1 % 33 g 0.0 Bagged Pellet Hops At turn off
NZ Nelson Sauvin 12.5 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped
NZ Pacific Jade 13.0 % 28 g 0.0 Bagged Pellet Hops Dry-Hopped

YEAST: Wyeast 1187-Ringwood Ale (Re-pitched. Second generation)

Mash Schedule

Mash Type: Full Mash
Schedule Name: Single Step Infusion (65C/149F)
Step Type Temperature Duration
Rest at 65 degC 60

 

Mash Notes

Mash went well. I lost 4C by the end but I started bringing the temp up at 75 minutes. Mashed out at 74c. Used BIAB method so I filled the pot with 25 L of water and when sparging ran an extra 5l through. Ended up with about 24L in the pot and missed pre boil gravity by 1 point

 

Boil Notes

Added simco 15 minutes before the end instead of at shut off. I got confused!

Fermentation Notes

14/10 – Repitched the Ringwood from the Indian brown. Hope it works! Temp started out at about 24c. Higher than I wanted but hopefully it cooled down on the tile floor

16/10 – Ringwood is going really well! Fermentation is going off and bubbling like nuts. I have tried to rouse the fermenter twice a day since racking, as per advice from brew strong and things i’ve read on the internet about Ringwood.

18/10 – I also found it hard keeping the temp at 18C. The ambient was consistantly 18-19C but the fermenter was running hot and the reading on the temperature strip was about 22C. This is warmer than I want so instead of doing a diacetyl rest, which is supposed to be at 22C after an 18C ferment, I have just moved the fermenter upstairs in to the cupboard to try and stablise it at 21C.

After racking to secondary, I added the dry hop additions in a sack and weighted it down with some knives. Then I pulled the yeast off the bottom, rinsed it and bottled it. Fermenter was still bubbling about once every 90 seconds. which means primary was probably 95% done.

Head of Community at Blackbird Ventures, Festival Director of Sydney Craft Beer Week, ex-artist Manager at Umbrella. Family man, dedicated home brewer. Sydney sider. All 'round rad dude. I blog sometimes but it has never really become a habit, however I'm all over the Internet and you can find me on Twitter, LinkedIn, or Facebook (only if you're a mate).

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Head of Community at Blackbird Ventures. Festival Director of Sydney Craft Beer Week. Homebrewer. Family man. Former Artist Manager / Founder at (The Rubens, Cloud Control, Urthboy, Winterbourne and more).

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