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
| 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 |
| 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 |
| 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 Type: |
Full Mash |
| Schedule Name: |
Single Step Infusion (65C/149F) |
| Step Type |
Temperature |
Duration |
| Rest at |
65 degC |
60 |
| 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 |
| Added simco 15 minutes before the end instead of at shut off. I got confused! |
| 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. |
