recipes:midnight_sun
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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: 1.071
Strike hit:
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Midnight Sun - American IPA ================================================================================ Batch Size: 25,061 L Boil Size: 11,511 L Boil Time: 90,000 min Efficiency: 80% OG: 1,071 FG: 1,018 ABV: 6,8% Bitterness: 61,1 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 13,8 Calypso 13,0% 60,000 g Boil 5,000 min Leaf 10,7 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 17,5 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 10,8 Saaz (Czech Republic) 4,5% 40,000 g Boil 20,000 min Pellet 8,3 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 79,983 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 79,983 C for upcoming infusions. 2) Add 8,691 L water at 79,983 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 6,000 L water to the kettle, bringing pre-boil volume to 10,188 L. 4) Bring the wort to a boil and hold for 90,000 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 7,188 L wort post-boil. You anticipate losing 0,000 mL to trub and chiller loss. Add 16,550 L top up water into primary. The final volume in the primary is 23,738 L. 15) Cool wort and pitch Wyeast - Belgian Ardennes Ale yeast, to the primary. 16) Let ferment until FG is 1,018. 17) Transfer beer to secondary. 18) Put 40,000 g Willamette into fermenter for 14,000 day.
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recipes/midnight_sun.1428794327.txt.gz · Last modified: 2017/09/11 12:10 (external edit)