Tuesday, June 7, 2011

Brewing of a Black IPA.


The latest brew that I did in the past week was a Black IPA. This one, I had a lot of help from my friend Joel. Joel did a lot of work on this because he is really interested in learning on how to brew.

This brew I got a taste for after having a New Holland's brew called Black Hatter. New Holland, has an every end of spring event called Hatter Days, where they brew Mad Hatter in different varieties (Black Hatter, Lager Hatter, Imperial Hatter, Oak Cask Hatter...you get the point). I first did this brew in 2008 with all Sterling Hops, but this I wanted a lot more hoppy. I wanted to use all Chinook hops, but with the lack of money I used a combination of Magnum, Nugget, and Chinook (hops that I had left over). A lot of this brew had malt and hops that I had left over.

For the malt, I wanted a complex taste, with a good variety of malts. The grain bill was:

13# Munich Malt
1# Crystal 80
0.5# Biscut
0.5# Carafa III
0.25# Black Patent
0.25# Roasted Barley

The weather was not cooperating with an outside brew. It would down pour, then get sunny and hot, then down pour again. Half of this brewing process was standing under half in the garage. While grinding and steeping our grains, we opened a 2007 N'ice Chouffe by Achouffe Brewey. Then during the boil we open one of my 2 year old Barleywines.

We steeped the grains for 60-minutes and vorlaufed (or recirculated) the wort. After we gathered around 8-gallons we started applying heat for the boil. Our pre-boil gravity was 1.068, 6 points under our projected of 1.074. Our hop addition to the boil was the following:

0.50 oz. Magnum (14.00% AA) 60 min
0.25 oz Nugget (13.00 % AA) 55 min
0.25 oz Nugget (13.00 % AA) 50 min
0.25 oz Nugget (13.00 % AA) 45 min
0.25 oz Nugget (13.00 % AA) 40 min
0.25 oz Chinook (11.50 % AA) 35 min
0.25 oz Chinook (11.50 % AA) 30 min
0.25 oz Chinook (11.50 % AA) 25 min
0.25 oz Chinook (11.50 % AA) 20 min
0.25 oz Chinook (11.50 % AA) 15 min
0.25 oz Chinook (11.50 % AA) 10 min
0.25 oz Chinook (11.50 % AA) 5 min
1.00 oz Chinook (11.50 % AA) 0 min

After the boil, the wort was chilled with a copper wort chiller and poured into a sanitized fermentation bucket to allow for plenty aeration. In three weeks this brew will complete it fermentation and conditioning. The last check on progression of fermentation showed that the gravity is at 1.034 and need to drop 10 more points to 1.024. One ounce of Chinook hops was added to the beer for dry hopping. A tasting was done on the beer and it is not nearly as hoppy as I want it to be and seems like it turned out to be more of a Porter, but a very tasty porter at that.

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