Spiesy’s Black IPA - 2nd Place at Specialty IPA Comp 2015
Grain Bill
| Grain |
EBC |
% |
| Briess 2-Row |
|
83% |
| Briess Caramel 20L |
|
3% |
| Weyermann Carapils |
|
3% |
| Weyermann Carafa II |
|
4% |
| Briess Midnight Wheat |
|
4% |
| Briess Special Roast |
|
3% |
Hop Schedule
| Name |
Weight |
AA |
Type |
Time |
| Columbus |
20g |
15.7 % |
Boil |
60 Mins |
| US Cascade |
25g |
6.2 % |
Boil |
20 Mins |
| Amarillo |
20g |
8.5 % |
Boil |
0 Mins |
| Citra |
20g |
15.0 % |
Boil |
0 Mins |
| US Cascade |
20g |
6.2 % |
Dry Hop |
5 Days |
| Enigma |
20g |
16.1 % |
Dry Hop |
5 Days |
| Citra |
10g |
15.0 % |
Dry Hop |
5 Days |
| Amarillo |
10g |
9.5 % |
Dry Hop |
5 Days |
Mash Steps
| Step |
Temp |
Time |
|
52° C |
10 Mins |
|
62° C |
40 Mins |
|
70° C |
20 Mins |
| Mash out |
76° C |
10 Mins |
Yeast
| Name |
Amount |
Type |
| WLP090 San Diego |
1 Pkg |
Liquid |
| WLP001 California Ale |
1 Pkg |
Liquid |
Notes:
Added to hot liquor: 5g gypsum, epsom and calcium chloride (Reservoir water supply). Yeast nutrient and Brewbrite added at 5min mark.
Crystal and roast malts were added after first sacc rest.
Fermented at 18-degrees. Oxygenated wort for 1min. D-rest of 22-degrees for 24-hours at completion of fermentation.
