This beer turned out so good that I drank it all before I could review it! This is now my go to Black IPA. It’s super juicy and light which comes as a pleasant surprise given the dark color. I really love the HBC 586 hops, they’re very tropical and fruity and make for a great dry hop!
*Equipment links below!
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Equipment used: Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg
Blichmann Riptide pump: https://bit.ly/3alWNnO
Monster Mill: https://bit.ly/3aohPlJ
SS Brewtech Fermenter: https://bit.ly/2Vlbr9p
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The Plague
Black IPA
6.6% / 15.4 °P
Recipe by
Flora Brewing
All Grain
Batch Volume: 4.75 gal
Boil Time: 60 min
Vitals
Original Gravity: 1.061
Final Gravity: 1.009
IBU (Tinseth): 68
Color: 30.5 SRM
Mash
Temperature — 152.6 °F — 45 min
Malts (13 lb)
10 lb 8 oz (80.8%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
1 lb (7.7%) — Briess Caramel Malt — Grain — 60 SRM
12 oz (5.8%) — Weyermann Carafa III — Grain — 525 SRM
12 oz (5.8%) — Briess Wheat White Malt — Grain — 2.3 SRM
Hops (11 oz)
1 oz (31 IBU) — hbc 586 13.3% — Boil — 30 min
1 oz (11 IBU) — Medusa 7.5% — Boil — 15 min
2 oz (9 IBU) — Medusa 7.5% — Boil — 5 min
2 oz (16 IBU) — hbc 586 13.3% — Boil — 5 min
3 oz — hbc 586 13.3% — Dry Hop — day 3
2 oz — Medusa 7.5% — Dry Hop — day 3
Miscs
1 g — Baking Soda (NaHCO3) — Mash
5 g — Calcium Chloride (CaCl2) — Mash
4.8 g — Epsom Salt (MgSO4) — Mash
10 g — Gypsum (CaSO4) — Mash
Yeast
1 pkg — White Labs WLP001 California Ale
Fermentation
Primary — 68 °F — 14 days
Water Profile
Ca+2 126
Mg+2 16
Na+ 17
Cl- 86
SO4-2 254
HCO3- 40
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