Style: Black IPA
Bentleybrau Brewery's Midnight Sun
A black IPA made with assorted leftovers from previous batches. It's complicated.
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
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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
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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
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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
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Name Type Form Amount Stage
Wyeast - Belgian Ardennes Ale Liquid 125,000 mL Primary
Mash
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Name Type Amount Temp Target Time
BIAB Infusion 8,691 L 78,360 C 69,000 C 60,000 min
Instructions
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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: