Black IPA
Hillbilly Brewery
8 december 2017 kl 11:21
| Volym | Koktid | OG | FG | IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|---|---|---|---|
| 11,0 L | 60 min | 1.054 SG | 1.009 SG | 58 | 5,9% | 563 |
41 EBC
|
| IBU | ABV | Kalorier/L | Färg |
|---|---|---|---|
| 58 | 5,9% | 563 |
41 EBC
|
| Namn | Mängd | % | Typ | Färg | |
|---|---|---|---|---|---|
| Pale Malt (2 Row) UK | 2,50 kg | 89,3% | Malt |
6 EBC
|
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Typ:
Malt Base malt for all English beer styles
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| Crystal 100 | 0,20 kg | 7,1% | Malt |
110 EBC
|
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Typ:
Malt |
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| Black (Patent) Malt | 0,05 kg | 1,8% | Malt |
985 EBC
|
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Typ:
Malt Dark color and dry roasted flavor characteristic of Stouts and Porters
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| Roasted Barley | 0,05 kg | 1,8% | Malt |
1500 EBC
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Typ:
Malt Roasted barley is produced in a roasting drum from malting barley. The enzymatic activity of roasted barley is zero. The fermentable extract of Roasted barley is minor. The typical roasted barley flavour is burnt and roasted. |
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| Namn | Mängd | Tid | Användning | Form | Alfa | IBU | gr/L | |
|---|---|---|---|---|---|---|---|---|
| Summit | 6 gr | 60 min | Kok | Pellets | 17,00% | 20,8 | 0,5 | |
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Användning: Kok High alpha variety bred by American Dwarf Hop Assoc. Can be grown commercially on a low trellis.
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| East Kent Goldings (EKG) | 5 gr | 60 min | Kok | Pellets | 5,00% | 5,6 | 0,5 | |
|
Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| East Kent Goldings (EKG) | 20 gr | 20 min | Kok | Pellets | 5,00% | 13,5 | 1,8 | |
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Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| East Kent Goldings (EKG) | 30 gr | 5 min | Kok | Pellets | 5,00% | 6,7 | 2,7 | |
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Användning: Kok Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| East Kent Goldings (EKG) | 30 gr | 0 dgr | Whirlpool | Pellets | 5,00% | 0,0 | 2,7 | |
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Användning: Whirlpool Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| East Kent Goldings (EKG) | 50 gr | 0 dgr | Torrhumling | Pellets | 5,00% | 0,0 | 4,5 | |
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Användning: Torrhumling Also known as Canterbury Hops by some, although others will dispute this fact. East Kent Goldings gracefully defines the English Pale Ales and Ales produced by the region, it is quintessentially English.
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| Namn | Mängd | Tid | Typ | Användning | ||
|---|---|---|---|---|---|---|
| PH 5.2 Stabilizer | 19,53 gr | 60 min | Vattenjustering | Mäskning | ||
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Typ: Vattenjustering PH 5.2 Stabilizer by Five Star is a prioprietary mix of phosphate buffers used to lower the PH of your Mash to 5.2 for brewing. |
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| Protafloc | 0 gr | 20 min | Klarning | Kok | ||
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Typ: Klarning |
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| Yeast Nutrient | 7 gr | 3 dgr | Övrigt | Primärjäsning | ||
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Typ: Övrigt Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. |
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| Gelatin | 1 gr | 300 min | Klarning | Sekundärjäsning | ||
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Typ: Klarning Clear, unflavored gelatin can be purchased from your grocer. Aids in settling yeast. Prepare in 1 pint of water by heating gently until dissolved. Add before bottling. Do not boil. |
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| Namn | Produkt ID | Labb | Form | Förjäsbarhet | Temperatur | |
|---|---|---|---|---|---|---|
| Antwerp Ale Yeast | WLP515 | White Labs | Flytande | 77% | 19°C - 21°C | |
|
Labb: White Labs Clean, almost lager like Belgian ale yeast. Good for Belgian pale and amber ales or with other Belgian yeasts in a blend. Biscuity, ale like aroma present. Hop flavors are accentuated. Slight sulfur during fermentation, and a lager like flavor profile |
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| Namn | Temp. | Tid | Höjningstid | Typ | Vatten | |
|---|---|---|---|---|---|---|
| Försockringsrast | 65°C | 60 min | 10 min | Infusion | 12,75 L | |
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Höjningstid: 10 min |
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1.050 - 1.085
1.010 - 1.018
50 - 90
49 - 79
A substyle of Specialty IPA (21B). A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic. History: A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest. Style Comparison: Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability. Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).
21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad’s Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard)
Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.
Aroma: A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Appearance: Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist. Flavor: Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Comments: Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.
