RECIPES
Pratty’s Winning Black IPA
Grain Bill
| Grain | EBC | % |
|---|---|---|
| Golden Promise | 6 | 61% |
| Vienna | 8 | 10% |
| Chocolate Wheat | 1050 | 8% |
| Crystal 160 | 160 | 6% |
| Flaked Oats | 2 | 3% |
| Dark Crystal | 250 | 2% |
| Roasted Barley | 1250 | 2% |
| Dextrose | 8% |
Hop Schedule
| Name | Weight | AA | Type | Time |
|---|---|---|---|---|
| Magnum | 42g | 11.3 % | First Wort Hops | 60 Mins |
| Chinook | 14g | 12.3 % | Boil | 15 Mins |
| Citra | 14g | 14 % | Boil | 15 Mins |
| Mosaic | 14g | 12.1 % | Boil | 15 Mins |
| Chinook | 28g | 12.3 % | Boil | 5 Mins |
| Citra | 28g | 14 % | Boil | 5 Mins |
| Mosaic | 28g | 12.1 % | Boil | 5 Mins |
| Chinook | 28g | 12.3 % | Whirlpool | 10 Mins |
| Citra | 28g | 14 % | Whirlpool | 10 Mins |
| Mosaic | 28g | 12.1 % | Whirlpool | 10 Mins |
| Citra | 42g | % | Dry Hop | 7 Days |
| Mosaic | 42g | % | Dry Hop | 7 Days |
Mash Steps
| Step | Temp | Time |
|---|---|---|
| Mash In | 20C° C | Mins |
| Step 1 | 34C° C | 20 Mins |
| Sacc | 65° C | 60 Mins |
| Mash Out 1 | 73° C | 20 Mins |
| Mash Out 2 | 78° C | 30 Mins |
Yeast
| Name | Amount | Type |
|---|---|---|
| WLP002 English Ale | 1200 ml | Liquid |
Notes:
Brewers Notes:
Chocolate Wheat and Roasted Barley milled seperately and much finer, like a powder. This was added during the mash out phase, hence the 30min mashout for colour and flavour extraction.
Picthed liquid yeast @ 17c.after adding 90seconds of pure O2
Brewing salts used to create following PPM :
Calcium 140ppm
Magnesium 18ppm
Sodium 30ppm
Sulphate 320ppm
Chloride 60ppm
BiCarbonate 50ppm
Mash pH 5.4