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: 1.071
Strike hit: 69C
OG:
FG:
ABV:

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.

Tasting Notes: