Specialty Beer – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
11.00 pounds British Maris Otter Pale Malt 42.7%
8.00 pounds American Pale Malt (2-Row) 31.1%
3.00 pounds American Munich Malt 11.7%
1.00 pounds Crystal Malt 40L 3.9%
1.00 pounds Crystal Malt 120L 3.9%
1.00 pounds British Pale Chocolate 3.9%
0.75 pounds German Carafa III De-Husked Malt 2.9%
25.75 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Demerara Sugar

Hops

Amount Hop Time AA
1.50 ounces Magnum 60 min 12.5%
2.00 ounces Willamette 30 min 4.5%
2.00 ounces Golding 30 min 4.5%
1.00 ounces Willamette 15 min 4.5%
1.00 ounces Golding 15 min 4.5%
1.00 ounces Willamette 1 min 4.5%
1.00 ounces Golding 1 min 4.5%
2.00 ounces Willamette 0 min 4.5%
11.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
2000 ml

Procedure

Single infusion mash at 154ºF for 60 min (all grains minus Carafa).

Add Carafa III to mash and sparge at 170ºF - Sinimar can be used instead in the kettle before boil.

90 minute boil.

Add hops according to schedule.

Add sugar at 15 minutes until flame out.

Dry hop in secondary.

Fermentation and Aging

Primary:
7 days @ 70° F
Secondary:
14 days @ 70° F
Age:
42 days @ 50° F

Notes

An English IPA with a color black as night. Hop wallop up front with roasty/chocolaty notes in the finish. Experimental beer.