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Author Topic: B.O.S Winterfest 2011 Black IPA  (Read 1975 times)
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TonBrew
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« on: August 04, 2011, 10:03:54 PM »

I just found this earlier today while digging around homebrewtalk.com, it's a recipe by a brewer from New Mexico, Christopher Reiten. you can view the thread here http://www.homebrewtalk.com/f69/blackening-black-ipa-best-show-las-vegas-winterfest-234871/

but the recipe is as follows...

11.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 70.97 %
3.00 lb Munich 10L (Briess) (10.0 SRM) Grain 19.35 %
1.00 lb Midnight Wheat (550.0 SRM) Grain 6.45 %
0.50 lb Honey Malt (25.0 SRM) Grain 3.23 %

28.00 gm Amarillo Gold [7.00 %] (30 min)
24.00 gm Cascade [4.50 %] (25 min)
28.00 gm Columbus (Tomahawk) [13.20 %] (20 min)
14.00 gm Columbus (Tomahawk) [13.20 %] (15 min)
28.00 gm Cascade Pellet [4.00 %] (15 min)
14.00 gm Amarillo Gold [7.80 %] (10 min)
28.00 gm Cascade [4.50 %] (5 min)
14.00 gm Columbus (Tomahawk) [13.50 %] (5 min)
28.00 gm Amarillo Gold [7.00 %] (5 min)
42.00 gm Amarillo Gold [7.00 %] (0 min)
28.00 gm Cascade Leaf [4.00 %] (0 min)
28.00 gm Amarillo Gold [7.00 %] (Dry Hop 10 days)
28.00 gm Columbus (Tomahawk) [13.50 %] (Dry Hop 10 days)
28.00 gm Cascade [4.50 %] (Dry Hop 10 days)

1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 1500 ml] Yeast-Ale

Mash at 152. 65% efficiency. Added 9 gm Gypsum, 1 gm NaCl, 4 gm Epsom, 1 gm CaCl, 1 gm Baking Soda, 4 gm Chalk to the mash. I will change the mash salts slightly next time I brew it to raise the mash ph a tad.

This brew took best of show in the 2011 Las Vegas Winterfest Homebrew Competition. The Midnight Wheat makes it black as night and adds a subtle dryness to the finish. After the brew has conditioned for a few weeks, there are almost no roasty flavors detecta
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alexgrahamlv
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« Reply #1 on: August 17, 2011, 09:58:29 AM »

This was a delicious beer!!!
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WarnerDuh
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« Reply #2 on: December 27, 2018, 09:05:27 PM »

I didnt consider the body of the beer. Ill take your advice as I like a dry IPA.

I may give Marris Otter a whirl. So you use MO 70 and 30 Munich Malt?
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