Black IPA

Vitals

Batch Type
All Grain
Batch Size
5.5 gal
Boil Size
7.53 gal
Boil Length
60 min
IBUs
36.6
SRM
71.4
Expected SG
1.064
Actual SG
1.062
Expected FG
1.016
Actual FG
1.012
Actual %ABV
6.53

Mash

Single infusion batch sparge

Strike Water Volume
4.2 gal
Target Mash Temperature
154F
Strike Water Temperature
168F
Actual Mash Temperature
153F

Sparge Round 1

Sparge Volume
2.7 gal
Sparge Temperature
190F

Sparge Round 2

Sparge Volume
2.7 gal
Sparge Temperature
170F

Recipe Printout

Ingredients:
------------
Amount        Item                                      Type         % or IBU
11 lbs 8.0 oz Pale Malt 2-Row (Rahr) (2.0 SRM)          Grain        85.19 %
1 lbs         Carafa Special III (Weyermann) (470.0 SRM)Grain        7.41 %
8.0 oz        Caramel Malt - 120L (Briess) (120.0 SRM)  Grain        3.70 %
8.0 oz        Caramel Malt - 60L (Briess) (60.0 SRM)    Grain        3.70 %
0.50 oz       Simcoe [13.00 %]  (60 min)                Hops         20.2 IBU
1.00 oz       Simcoe [13.00 %]  (60 min) (First Wort HopHops         44.4 IBU
1.00 oz       Citra [11.00 %]  (5 min)                  Hops         6.8 IBU
0.50 oz       Citra [11.00 %]  (0 min)                  Hops          -
1 Pkgs        American Ale II (Wyeast Labs #1272)       Yeast-Ale

Notes

The refractometer seemed to give bad readings and might be broken or need calibration so I didn’t get a pre-boil gravity reading.

Fermentation was going strong by morning. I swapped the airlock for a blow-off tube just in time before the airlock clogged and blew to spray the ceiling.

2017-3-1: Burst carbed a bit at 20psi before putting in kegerator at 12psi. May still take up to a week to come up to proper carbonation level.