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India Black Ale

My first go at an IBA. Should be bitter (but not-too-bitter) and citrusy. I added the carafa II when I started the sparge; hopefully this keeps the roasty flavors balanced with the big hop character.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: India Black Ale Style: India Black Ale
Type: All grain Size: 6 gallons
Color:
89 HCU (~32 SRM)
Bitterness: 76 IBU
OG: 1.065 FG: 1.010
Alcohol: 7.0% v/v (5.5% w/w)
Water: Reverse osmosis water, 1 tsp gypsum added to the mash to correct pH.
Grain: 9.75 lb. American 2-row
12 oz. American crystal 40L
12 oz. British crystal 70-80L
1 lb. Carafa II
Mash: 87% efficiency
Single infusion mash, 151*F for one hour. No mashout. 1 hr fly-sparge.
Boil: 60 minutes SG 1.052 7.5 gallons
1/2 tsp Wyeast yeast nutrient added five minutes before flameout.
Hops: .75 oz. Galena (11% AA, 60 min.)
1 oz. Chinook (12% AA, 15 min.)
1 oz. Amarillo (10.1% AA, 10 min.)
1 oz. Centennial (9.5% AA, 10 min.)
1 oz. Centennial (9.5% AA, 0 min.)
1 oz. Cascade (5.4% AA, 0 min.)
1 oz. Amarillo (aroma)
1 oz. Centennial (aroma)
1 oz. Cascade (aroma)
Yeast: Pitched atop US05 yeast cake from 14-day-old stout, OG of stout was 1.064. I poured out about half the cake before pumping in the wort.
Log: Fermentation chamber ambient temp: 60*F for first week, then room temperature for 10 days. "Aroma hops" are a 7 day dry hop in a sanitized nylon stocking.
Carbonation: Keg and force carb to 2.2 volumes.
Tasting: Tasty?

Recipe posted 08/13/11.