Black IPA’er did not pass the smell test for contest entry, so no go for this round. Nothing wrong with it other than not fitting into any category that makes sense (and is an impact on judging). Would love to have entered the Sour Cherry, just didn’t have the heart to disturb its perfectly bottle-carbed existence in the 500ml swings. Alas, more for us and a mediocre black IPA to enjoy later.
Based on some research that included an interview with the brewer, I was able to pull together, what seemed to be, a reasonable 1-gal recipe. Not lost in that interview is the glossed over nugget extract that was used as a bittering hops. Not something that can be replicated easily by the home brewer as he was quoting AA of 35%.
Here’s what went into brew-day:
2.0 lbs 2 row pale malt
1.0 lbs white wheat malt
8.0 oz torrified red wheat
2.0 oz Cara Wheat
Mash Temp: 154 for 60 min
Mash water volume: 5 qts
Sparge water volume: 5 qts
90 min: 5 g Citra 15.6% and Amarillo 10.5% AA
45 min: 5g Amarillo 10.5% AA
15 min: 7g Columbus 13.5% AA
15 min: .5 tsp Irish Moss
5 min: 5g Citra 15.6% AA and Columbus 13.5% AA
Yeast: 1/3 pack White Labs WLP500 Trappist
If you’re paying attention, the water volumes were exactly the same as the previous brew which was a 60 min boil. As a result, the final volume was approximately 3 qts which will be pretty reduced based on the hops/yeast absorption in the primary. Still getting the hang of 1-gallon recipes and our equipment.
Even though this will be a TINY batch, the plan is still to do my first dry-hop in the primary that we’ve ever done. It will be a blend of Amarillo and Columbus in the dry-hop. In any case, if the aroma of the yeast and hops play off each other well and the wheat highlights the high alpha hops as expected, fingers crossed for a very interesting brew.
Updated: Added the dry-hops after 10 days. Took a gravity reading and the yeast hadn’t quite dropped out at that point. A week later, at bottling, I filtered twice using a sanitized veggie bag. Primed with 1tsp of local honey diluted in 1/4 cup of hot water. Final bottling volume was approximately 3 quarts. Apparently honey takes a lot longer to ferment, so we’ll give this three weeks before attempting. So far so good though.
Tasting note: This brew turned out phenomenal and was selected in a blind taste test against the original. The aroma alone was fantastic. Next run will be a larger batch on the BIAB set-up which should get some additional clarity to the final brew.