Original recipe here, but I changed the grain bill a little to accommodate some flaked barley for head retention plus some substitutions based on what the Home Brew Shop actually had in stock when I visited:
http://www.greatfermentations.com/fall-black-ipa-recipe/
I used 2287g Maris Otter plus 250g each of Munich, Cara Red, Chocolate Malt and Flaked Barley.
This recipe seems to use a lot of grain for the intended batch size - more on that later... I scaled the recipe back to about 10L -well, actually so I used 250g of the 500g grain bags I'd bought.
As is my vogue I mashed in my brew kettle in the oven which kept it constant at 66degC for an hour. I used a grain bag to separate the wort and then dunk sparge for 10 mins (in the oven again) - out of 15L mash + sparge water added I got 13L of beautiful dark, black wort.
It took about 15-20 mins to bring this to the boil on the large gas hob ring. Hops added as per the original recipe except Amarillo which I added once I started cooling - the Simcoe hops smell amazing by the way!
Now came the chance to use my new homemade wort chiller!!! In AG#1 it took me 35mins to cool 10L wort. Now I cooled it in just 10mins - awesome! Seriously, I was looking at the thermometer dropping like a stone and thinking is it broken!
Gravity was a whopping 1.072, higher than the original recipe and way higher than I wanted - in the end I decided to liquor back using 4L water bringing it back to a steady 1.052.
Unlike AG#2 I remembered to get my yeast out of the fridge in good time and smack it - Wyeast 1056 American Ale (which had blown up like an airship) was pitched, and by this morning it was off like the clappers.
Really looking forward to this, Christmas might be a bit optimistic but hopefully it should be done for New Year.
http://www.greatfermentations.com/fall-black-ipa-recipe/
I used 2287g Maris Otter plus 250g each of Munich, Cara Red, Chocolate Malt and Flaked Barley.
This recipe seems to use a lot of grain for the intended batch size - more on that later... I scaled the recipe back to about 10L -well, actually so I used 250g of the 500g grain bags I'd bought.
As is my vogue I mashed in my brew kettle in the oven which kept it constant at 66degC for an hour. I used a grain bag to separate the wort and then dunk sparge for 10 mins (in the oven again) - out of 15L mash + sparge water added I got 13L of beautiful dark, black wort.
It took about 15-20 mins to bring this to the boil on the large gas hob ring. Hops added as per the original recipe except Amarillo which I added once I started cooling - the Simcoe hops smell amazing by the way!
Now came the chance to use my new homemade wort chiller!!! In AG#1 it took me 35mins to cool 10L wort. Now I cooled it in just 10mins - awesome! Seriously, I was looking at the thermometer dropping like a stone and thinking is it broken!
Gravity was a whopping 1.072, higher than the original recipe and way higher than I wanted - in the end I decided to liquor back using 4L water bringing it back to a steady 1.052.
Unlike AG#2 I remembered to get my yeast out of the fridge in good time and smack it - Wyeast 1056 American Ale (which had blown up like an airship) was pitched, and by this morning it was off like the clappers.
Really looking forward to this, Christmas might be a bit optimistic but hopefully it should be done for New Year.
