Specialty IPA - Black IPA Recipe - Breslau Kulmbacher

{"RecipeId":94196,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":113074,"Name":"Breslau Kulmbacher","Description":"Modified from here: https://www.homebrewersassociation.org/homebrew-recipe/1879-kulmbacher-export/","ImageUrlRoot":null,"StyleId":"21B-B","StyleName":"Specialty IPA - Black IPA","BatchSize":6,"BoilSize":7.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1615929164190)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.06871875,"Fg":1.012369375,"Srm":34.395240706248352,"Ibu":74.564817554741751,"BgGu":1.0850723791504038,"Abv":7.269069375,"Calories":232,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"97","Amt":"15.25","Ppg":"35","L":"20","Use":"Mash","Id":"503146","IngId":"26","Name":"Munich - Dark 20L - US","CustomName":"","Rank":"1"},{"Per":"3","Amt":"0.5","Ppg":"32","L":"525","Use":"Mash","Id":"503147","IngId":"58","Name":"Carafa III - DE","CustomName":"","Rank":"2"}],"Hops":[{"Amt":"3.5","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.5","Ibu":"42.1621558546755","Id":"526679","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"},{"Amt":"3.5","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"4.5","Ibu":"32.4026617000663","Id":"526680","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.82","Id":"139738","IngId":"569","Name":"Fermentis Saflager S-23","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Decoction","Temp":"122","Time":"60","Id":"65436","IngId":"3123","Name":"Mash In","CustomName":"","Rank":"1"},{"Heat":"Decoction","Temp":"130","Time":"45","Id":"65437","IngId":"3123","Name":"Mash In","CustomName":"","Rank":"2"},{"Heat":"Direct Heat","Temp":"161","Time":"90","Id":"65438","IngId":"3123","Name":"Mash In","CustomName":"","Rank":"3"}],"Steps":[{"Id":"157078","Rank":"1","Text":"This Bavarian method of decoction is taken from from Handbuch der Chemischen Technologie: Die Bierbrauerei by Dr. Fr. Jul. Otto, published in 1865, page 128."},{"Id":"157079","Rank":"2","Text":"As soon as the water in the kettle reaches 50º C, as much as is needed is put into the mash tun to dough in."},{"Id":"157080","Rank":"3","Text":"After an hour, when the rest of the water has come to the boil in the kettle, this is added to the mash."},{"Id":"157081","Rank":"4","Text":"The temperature of the mash should be 53.75–56.25º C [128.75–133.25° F]"},{"Id":"157082","Rank":"5","Text":"A small amount of water should remain in the kettle so that the temperature of the mash is correct. Or a small amount of cold water is added to the mash."},{"Id":"157083","Rank":"6","Text":"When, after resting, the wort in the mash tun has cleared, this is run off and boiled in the kettle."},{"Id":"157084","Rank":"7","Text":"After just a few minutes boiling, this lauter mash is added back to the tun and mashed for 45 minutes. The temperature of the mash should be 71.25–72.5º C [160.25–162.5º F]."},{"Id":"157085","Rank":"8","Text":"Usually a small quantity of wort is left in the kettle and boiled with all the hops for 10 to 12 minutes (Hopfenrösten)."},{"Id":"157086","Rank":"9","Text":"The mash in the tun is left to rest for 90 minutes, then it is drawn off and added to the kettle where it interrupts the Rösten."},{"Id":"157087","Rank":"10","Text":"The wort from the first lot of cold water poured over the grains is usually used for topping up the kettle."},{"Id":"157088","Rank":"11","Text":"Boil wort 90 minutes, adding hops as indicated."},{"Id":"157089","Rank":"12","Text":"Chill wort to 48° F (9° C) and pitch yeast."}]}