Really enjoyed this beer last year and not sure if Boulevard is going to do it again so why not make it myself.... Brewer: Steve Style: American-Style Black Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 4.89 gal Post Boil Volume: 3.39 gal Batch Size (fermenter): 2.50 gal Bottling Volume: 2.25 gal Estimated OG: 1.070 SG Estimated Color: 45.4 SRM Estimated IBU: 62.0 IBUs Brewhouse Efficiency: 60.00 % Est Mash Efficiency: 78.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 6.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 1 - 6 lbs 3.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 72.0 % 1 lbs 5.8 oz Rye Malt (4.7 SRM) Grain 3 15.7 % 1 lbs 1.1 oz Wheat, Roasted (425.0 SRM) Grain 4 12.3 % 0.35 oz Bravo [15.50 %] - Boil 60.0 min Hop 5 32.5 IBUs 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 - 0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 7 7.2 IBUs 0.50 oz Simcoe [13.00 %] - Boil 5.0 min Hop 8 7.8 IBUs 0.50 oz Amarillo Gold [8.50 %] - Boil 1.0 min Hop 9 1.1 IBUs 0.26 oz Bravo [15.50 %] - Steep/Whirlpool 20.0 Hop 10 7.3 IBUs 0.26 oz Simcoe [13.00 %] - Steep/Whirlpool 20.0 Hop 11 6.1 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 - Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 8 lbs 10.7 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 25.09 qt of water at 161.6 F 152.0 F 90 min My one concern is the amount of roasted wheat, never used it before and had to use that much to get the SRM right, GS is 94 EBC. Too much??
Boulevard was pretty helpful in the past with recipes (there's a Tank 7 recipe from them on HBT); that may have changed since the buy-out. I'd try emailing them.
From now on, all recipe critique threads should be called "Grain Storm"... And agreed, 1# of 425 srm malt seems like overkill for a final srm of 45 in a 2.25 gallon batch.
it might be be overkill in terms of getting you to 45 srm. however to be honest if you like roasted grains its no problem. once the srm rating goes over 40 its hard to tell how dark it is anyways. i have made a few stouts and we went crazy on the roast grains.
how does this batch go from 4.9gal boil ---->3.39gal Post --->2.25 bottled?? are you just dumping the extra wort?
Switch the roast wheat to midnight wheat, and use less. I assume you'll be using rice hulls, but since it isn't listed, I thought I'd point it out. Also, I see you're adding Gypsum...do you know your water profile?
I've used midnight wheat in a black ipa, and didn't need rice hulls. That small amount wouldn't hurt lautering, IMO. But everyones system is different I reckon.
1.5gal BO, 4.25% cooling/shrinkage, .75gal loss to trub, .25 ferm loss. I brew alot of ipa's and always go commando with the hops so my #'s reflect that loss due to whats left behind in the brew kettle/fermentor, it gets me where I need to be most of the time.
Thanks, I'll check into the midnight wheat. BS doesn't have it listed so I may have to look it the specs and add it. I know my water profile and I'll usually tweak the salt additions at the last min, after I've nailed down the grains, so the gypsum addition is my default for ipa's and with that much dark malt I sure that will change.
Grainstorm Black Rye IPA is scheduled to return in April. While I'm not able to provide a recipe with specific amounts for your size/system, I'm happy to provide some info that you may find useful. Malt Pale Malt - 66.2% Malted Rye - 28.6% Midnight Wheat - 5.2% Hops Simcoe - 14.9 IBU at beginning of boil Bravo - 17.3 IBU at beginning of boil Bravo - 17.3 IBU at 10 minutes into boil Simcoe - 9.6 IBU at 5 minutes before end of boil Amarillo - 6.7 IBU at 5 minutes before end of boil Simcoe - 4.4 IBU during whirlpooling We're targeting a beginning boil gravity of 15 with an end of boil gravity of 17. We're seeing an increase of 1.5 degrees Plato from an addition of dextrose midway through the boil. We cool to 19 C and ferment with Chico yeast. We temp up to 23 C at 7 Plato and look for a final gravity of 3.1. Dry Hopping 1 - 7 days out from filtration Simcoe - .2 kg/bbl Amarillo - .1 kg/bbl Citra - .1 kg/bbl Dry Hopping 2 - 5 days out from filtration Simcoe - .1 kg/bbl Amarillo - .1 kg/bbl Citra - .1 kg/bbl Let me know if you have any questions.
Thanks, going to plug this in and get it brewed up next. can't wait for the real thing but hopefully this will tie me over, Cheers
Yeah, I've heard of rye and wheat making "glue". I did a Black IPA that had around 1.5# of rye, and some midnight wheat and had no issues, but like I said.. probably my system and it's a helluva lot easier to add rice hulls when you go to sparge than it is to work a stuck one!
@TheJermis - Real cool of ya to come here and toss that up to assist.. Much respect for breweries that do that. Makes me go buy more from them for sure, despite trying to make it myself.
Ok, just about got it nailed down but got questions about the brewing salts. I'm doing a no-sparge mash so the entire water vol is added at the start. I used ez water calc to get my mash ph, came up with 5.62 with these salt additions. My base water before salt additions are: Ca- 13 Mg - 4 Na - 28 CL - 27 SO4 - 42 CaCO3 - 40 Brewer: Steve Asst Brewer: Style: American-Style Black Ale TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 4.89 gal Post Boil Volume: 3.39 gal Batch Size (fermenter): 2.50 gal Bottling Volume: 2.25 gal Estimated OG: 1.070 SG Estimated Color: 30.8 SRM Estimated IBU: 78.0 IBUs Brewhouse Efficiency: 60.00 % Est Mash Efficiency: 78.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 9.00 g Gypsum (Calcium Sulfate) (Mash 90.0 mins Water Agent 1 - 3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 - 2.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 - 5 lbs 10.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4 66.2 % 2 lbs 7.2 oz Rye Malt (4.7 SRM) Grain 5 28.6 % 7.1 oz Midnight Wheat malt (550.0 SRM) Grain 6 5.2 % 0.20 oz Bravo [15.50 %] - Boil 60.0 min Hop 7 18.9 IBUs 0.20 oz Simcoe [13.00 %] - Boil 60.0 min Hop 8 15.9 IBUs 0.20 oz Bravo [15.50 %] - Boil 50.0 min Hop 9 18.0 IBUs 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 10 - 0.51 oz Amarillo Gold [8.50 %] - Boil 5.0 min Hop 11 5.2 IBUs 0.51 oz Simcoe [13.00 %] - Boil 5.0 min Hop 12 7.9 IBUs 0.51 oz Simcoe [13.00 %] - Steep/Whirlpool 20.0 Hop 13 12.0 IBUs 1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 - 0.15 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Day Hop 15 0.0 IBUs 0.15 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs 0.15 oz Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 17 0.0 IBUs 0.25 oz Amarillo Gold [8.50 %] - Dry Hop 3.0 Day Hop 18 0.0 IBUs 0.25 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs 0.25 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 20 0.0 IBUs Mash Schedule: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 8 lbs 9.2 oz ---------------------------- Name Description Step Temperat Step Time Mash In Add 26.67 qt of water at 161.0 F 152.0 F 90 min Sparge: If steeping, remove grains, and prepare to boil wort Notes: ------ I've never used the midnight wheat so I was unsure on how to enter it into ez water, so I put as having a mash ph of 4.71 in dist water, so I guessing on that one. Thanks again to TheJermis for the help, much appreciated.
