====== Midnight Sun ====== **Style:** Black IPA Bentleybrau Brewery's Midnight Sun \\ A black IPA made with assorted leftovers from previous batches. It's complicated. ===== Partial Mash BIAB ===== **Brewed:** 2015-04-12 \\ **Target OG:** 1.066 \\ **Strike hit:** 69C \\ **OG:** 1.072 \\ **FG:** 1.020 \\ **ABV:** 6.83% \\ **BrewTarget Recipe:** Midnight Sun - American IPA ================================================================================ Batch Size: 26,678 L Boil Size: 12,011 L Boil Time: 70,000 min Efficiency: 75% OG: 1,066 FG: 1,017 ABV: 6,3% Bitterness: 61,5 IBUs (Tinseth) Color: 30 SRM (Morey) Fermentables ================================================================================ Name Type Amount Mashed Late Yield Color Weyermann - Pale Ale Malt Grain 2,000 kg Yes No 85% 3 L Biscuit Malt Grain 750,000 g Yes No 79% 23 L Munich Malt Grain 750,000 g Yes No 80% 9 L Dry Extract (DME) - Extra Light Dry Extract 2,100 kg No Yes 95% 3 L Black Barley (Roast Barley) Grain 150,000 g Yes No 55% 500 L Weyermann - Dehusked Carafa III Grain 250,000 g Yes No 70% 520 L Pale Malt (2 Row) Bel Grain 250,000 g Yes No 80% 3 L Total grain: 6,250 kg Hops ================================================================================ Name Alpha Amount Use Time Form IBU Saaz (Czech Republic) 4,5% 40,000 g Boil 60,000 min Pellet 13,9 Calypso 13,0% 60,000 g Boil 5,000 min Leaf 10,8 El Dorado 15,0% 75,000 g Boil 0,000 s Pellet 0,0 Nugget 13,0% 20,000 g Boil 40,000 min Pellet 17,6 Willamette 5,0% 40,000 g Dry Hop 14,000 day Pellet 0,0 Nugget 13,0% 30,000 g Boil 10,000 min Pellet 10,9 Saaz (Czech Republic) 4,5% 40,000 g Boil 20,000 min Pellet 8,4 Yeast ================================================================================ Name Type Form Amount Stage Wyeast - Belgian Ardennes Ale Liquid 125,000 mL Primary Mash ================================================================================ Name Type Amount Temp Target Time BIAB Infusion 8,691 L 78,360 C 69,000 C 60,000 min Instructions ================================================================================ 0) Add 2,000 kg Weyermann - Pale Ale Malt, 750,000 g Biscuit Malt, 750,000 g Munich Malt, 150,000 g Black Barley (Roast Barley), 250,000 g Weyermann - Dehusked Carafa III, 250,000 g Pale Malt (2 Row) Bel to the mash tun. 1) Bring 8,691 L water to 78,360 C for upcoming infusions. 2) Add 8,691 L water at 78,360 C to mash to bring it to 69,000 C. Hold for 60,000 min. 3) You should now have 4,188 L wort. Add 6,500 L water to the kettle, bringing pre-boil volume to 10,688 L. 4) Bring the wort to a boil and hold for 70,000 min. 5) Raise water to boil and then remove from heat. Stir in 2,100 kg Dry Extract (DME) - Extra Light, . 6) Put 40,000 g Saaz (Czech Republic) into boil for 60,000 min. 7) Put 20,000 g Nugget into boil for 40,000 min. 8) Put 40,000 g Saaz (Czech Republic) into boil for 20,000 min. 9) Put 30,000 g Nugget into boil for 10,000 min. 10) Put 60,000 g Calypso into boil for 5,000 min. 11) Put 75,000 g El Dorado into boil for 0,000 s. 12) Stop boiling the wort. 13) Add 2,100 kg Dry Extract (DME) - Extra Light, to the boil at knockout. 14) You should have 8,354 L wort post-boil. You anticipate losing 0,000 mL to trub and chiller loss. Add 17,000 L top up water into primary. The final volume in the primary is 25,354 L. 15) Cool wort and pitch Wyeast - Belgian Ardennes Ale yeast, to the primary. 16) Let ferment until FG is 1,017. 17) Transfer beer to secondary. 18) Put 40,000 g Willamette into fermenter for 14,000 day. **Brewday Notes:** \\ Used washed yeast from Ale van der Drupe. 4 months old, 3 jars with ~200ml total yeast slurry. 24 hour 4.25L starter at high krausen with very visible bubbles. \\ Mashed in at 78.4C, stirred for 5 minutes because of lots of dough balls. Fired for a few seconds, and hit target of 69C perfectly.\\ Extracted 6.5L instead of 4.2L from mash. Nice! Sparge until got 11L. \\ Boil SG: 1.091 (expected: 1.083) \\ OG: 1.072 (efficiency: 86%) \\ Bubbling twice per second and 1cm krausen @ 6 hours. Strong yeast. \\ Since starter was 4.25L, it affects efficiency measurements. \\ Actual brewed volume was 21.75L, plus 4.25L starter == 26L. \\ Estimating starter was at 1.015 when pitched: \\ ( ( OG1 * V1 ) + ( OG2 * V2 ) ) / ( V1 + V2 ) = OG \\ ( (OG * (V1 + V2) ) - (OG2 * V2) ) / V1 = OG1 \\ ( (71 * 26) - (15 * 4.25) ) / 21.75 = 82 points (1.082 OG) \\ Using http://www.brewersfriend.com/brewhouse-efficiency/ \\ 21.75L @ 1.082 == 84.34% (1.091 max) \\ Bottled 2015-05-09, 120g table sugar. FG 1.020 @ 20C. \\ **Tasting Notes:** \\