Specialty IPA - Black IPA Recipe - Nattseilas

Recipe Info

Recipe Image

Nattseilas

by on
All Grain
25 Liter(s)
28 Liter(s)
70 min
75%
Black IPA

Fermentables

76% - Maris Otter Pale - UK
5
38
3
Mash
9% - Dark Munich - DE
0.6
36
10
Mash
3% - Biscuit Malt - BE
0.2
36
23
Mash
9% - Caramel Wheat Malt - DE
0.6
35
46
Mash
3% - De-Husked Caraf II - DE
0.2
32
418
Mash

Hops

Magnum (DE)
50
Pellet
Boil
60 min(s)
14
64.0
Citra
15
Pellet
Boil
0 min(s)
12
0.0
Mosaic
15
Pellet
Boil
0 min(s)
12.7
0.0
Citra
50
Pellet
DryHop
3 day(s)
12
0.0
Mosaic
50
Pellet
DryHop
3 day(s)
12.7
0.0

Yeast

Lallemand Verdant
78%

Other Stuff

CaSO4
6
g
Mash
CaCl2
4
g
Mash
Whirlfloc
0.5
each
Boil
Clarity Ferm
5
ml
Primary

Mash Steps

Saccharification Rest
Direct Heat
65
60 min
Dextrinization Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
10 min

Special Instructions

1.
If you want a pitch black beer, you might steep some black patent malt or add a little sugar colouring.
2.
Use 2 bags Verdant for 23-25 liters.
3.
Ferment for 14 days at 18-20 C
4.
Carbonate to 2,4 vol or about 6 g/l if you use sugar.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Nattseilas
Specialty IPA - Black IPA
  • 25.00 Gallons Liters Batch Size
  • 28.00 Gallons Liters Boil Size
  • 70  min Boil Time
  • 1.062 OG
  • 1.014 FG
  • 64.0 IBU (tinseth) Bitterness
  • 1.04 BG:GU
  • 20.8° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 207 per 12oz Calories
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