Black Mamba the Third

Changes from last year - hops & sugar

Ever since planting my own hops back in 2013 it has become a tradition to brew a black rye IPA, the Black Mamba (recipe: year 1, year 2), using all of the Cascade hops grown in my garden. This year was not as good a harvest a last year, but also nothing to turn your nose up at - 175g of Cascade - and its all going in. As with past years the recipe is being tweaked to try and feature the hop character better (tasting notes: year 1, year 2). The first batch was good, but I didn't have many hops (first year crop & all that), so it was a little lacking. The second year I had a good amount of hops, but the beer was heavier body and too roasty. So this year the recipe is changing quite a bit.

To reduce maltiness I've lowered the mash temperature further (63.5C), elongated the mash to 75 minutes, and replaced ~10% of the gravity with table sugar. To reduce roast I've replaced the debittered dark malt with chocolate wheat malt, which gives less roast character than debittered barley equivalents (midnight wheat would have been better, but was unavailable). The bittering charge has been increased to 48 IBU's of Northern Brewer (up from 34 last year); the remainder of the ~70IBUs are coming from the last-addition home-grown Cascades; 44g additions at 20, 10, 5 minutes, plus a 15 minute hop-stand.

Recipe and Brew-Day notes below the fold

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Recipe

Black Mamba the Third

Black IPA

Type: All Grain	Date: 07 Feb 2016
Boil Time: 75 min	Brewhouse Efficiency: 72.00 %
Ingredients Amt Name Type # %/IBU 0.10 kg Rice Hulls (Briess) (0.0 SRM) Adjunct 1 1.3 % 5.00 kg Canadian 2 Row Pale Malt (2.0 SRM) Grain 2 62.7 % 1.81 kg Rye Malt (Weyermann) (3.0 SRM) Grain 3 22.8 % 0.45 kg Chocolate Wheat (Weyermann) (415.0 SRM) Grain 4 5.7 % 0.15 kg Victory Malt (25.0 SRM) Grain 5 1.9 % 0.45 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 6 5.7 % 55.00 g Northern Brewer [9.30 %] - Boil 75.0 min Hop 7 47.7 IBUs 56.70 g Cascade [4.00 %] - Boil 20.0 min Hop 8 11.1 IBUs 1.00 tsp Irish Moss (Boil 15.0 mins) Fining 9 - 56.70 g Cascade [4.00 %] - Boil 10.0 min Hop 10 6.7 IBUs 56.70 g Cascade [4.00 %] - Boil 5.0 min Hop 11 4.0 IBUs 56.70 g Cascade - Garden Grown [4.00 %] - Steep/Whirlpool 15.0 min Hop 12 5.0 IBUs 1.0 pkg Conan (Headdy Topper) (Alchemist Brewery #) Yeast 13 - 36.00 g Cascade [4.00 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs
Beer Profile
Est Original Gravity: 1.069 SG	Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.010 SG	Estimated Alcohol by Vol: 7.7 %
Bitterness: 74.5 IBUs	Est Color: 25.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge	Total Grain Weight: 7.97 kg
Sparge Water: 18.01 l	Grain Temperature: 16.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 17.0 C
Mash Steps Name Description Step Temperature Step Time Mash In Add 25.25 l of water at 70.1 C 63.5 C 75 min
Sparge Step: Batch sparge with 1 steps (18 L) of 75.6 C water
arbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.5
Pressure/Weight: 14 PSI	Carbonation Used: Keg with 14 PSI
Notes
Changes from last time: -adding sugar to boost gravity and dry beer -more dilute mash -replaced debittered chocolate malt with dark wheat malt to reduce roastiness Water Adjustments: Mash (19.5L): -9.5g gypsum -0.9g NaCl -5.6g epsom -4 ml lactic acid Sparge (18.6L): -7.1g gypsum -0.6g NaCl -4.2g epsom Mash: -Hit 63.5C dead-on -Collected ~2L extra, SG was ~5 points lower than expected, boiled an extra 10 min @ max to reduce volume

Boil:

-Boiled an extra 10 min to reduce volume prior to adding bittering hops