Black Locust IPA < Batches < Black Locust Brewing

Black Locust IPA

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

Brew Date:

April 18, 2010

Yield:

5.25 gallons

Color (SRM/EBC):

9/17.7

Bitterness:

47.4 IBU (Rager)

BU/GU

0.89

Calories:

176 (12 ounces)

Conditioning:

Bottles

ABV:

5.1%

ABW:

Bottling ABV:

5.6%

Batch No:	38
OG:	1.053
OG (Plato):	13.1° P
Target OG:	1.052
FG:	1.015
FG (Plato):	3.82° P
Target FG:	1.016
Real Extract:	5.5° P
App. Atten.:	70.8%
Real Atten.:	58%
Status:	Bottled

General Information

Method:	All Grain
Cost:	$42.00

As summer approaches, my thoughts wander to yellow beer. I'm not a big fan of the light-on-taste American lager, but do enjoy cold, crisp beers when June comes around. So I settled on a IPA.

This recipe is a clone of Harpoon IPA that I picked up from BYO magazine's 150 Classic Clone Recipes, an excellent resource for recipes, tips, and ideas. (Hopefully they won't mind my advertising for them here.)

This IPA drew me if for a few of reasons:

Harpoon's got a brewery around the corner in Windsor, VT.
They make awesome beer.
I appreciate a good IPA, but don't really care for turbo-hopped beer. This one should finish around 45 IBU, so it won't take the paint off my pallet.

Comments

This is my second run at this recipe, and this time I came up with hops that are slightly higher in acid than the first run. I'd rather not drop any flavor or aroma, so I just pushed the middle hops infusion back from 30 minutes to 20 minutes. That's whipped it back into line a bit, but I'm still expecting a little more sharpness than before. Brew day notes Equipment loss = 1° Batch sparging: First sparge was @ 210° as planned. Temp after adding first sparge water was ~160°. I guess that's as good as it gets. Second sparge was @ 180°, higher than planned to compensate for the cooler grain bed. Slurry came to ~165° after that infusion. My brewhouse efficiency was lower with this run than the first. Perhaps the difference is batch or fly sparging. I need a better method for getting out of the kettle to the fermenter.

This is my second run at this recipe, and this time I came up with hops that are slightly higher in acid than the first run. I'd rather not drop any flavor or aroma, so I just pushed the middle hops infusion back from 30 minutes to 20 minutes. That's whipped it back into line a bit, but I'm still expecting a little more sharpness than before.

Brew day notes

Equipment loss = 1°

Batch sparging:

First sparge was @ 210° as planned. Temp after adding first sparge water was ~160°. I guess that's as good as it gets.
Second sparge was @ 180°, higher than planned to compensate for the cooler grain bed. Slurry came to ~165° after that infusion.
My brewhouse efficiency was lower with this run than the first. Perhaps the difference is batch or fly sparging.

I need a better method for getting out of the kettle to the fermenter.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

10.06 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

82.6% of grist

1.06 pounds

American Munich Malt

Color (L):	10 °L
Info/Use:	Sweet, toasted flavor and aroma. For Oktoberfests and malty styles.

8.7% of grist

1.06 pounds

American Victory Malt

Color (L):	25 °L
Info/Use:	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

8.7% of grist

12.19 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.25 gallons
Evaporation Rate:	0.67 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	6.5 gallons	5.25 gallons (final boil volume) ÷ 0.96 (cooling) + 1 gallons (boil evaporation)
Grain Amount:	12.2 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9.3 gallons	6.5 gallons (runoff) + 2.6 gallons (grain absorbtion) + 0.25 gallons (equip. loss)
Mash Water Needed:	4.1 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.3 gallons	9.3 gallons (total water) – 4.1 gallons (mash water)

)

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

1/8 tsp.

Irish Moss @ 15 minutes

Hops

1.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

9.7% Leaf @ 60 minutes
Type: Bittering
Use: Boil

9.7 AAUs

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

6.3% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil

6.3 AAUs

1.00 ounces

Liberty

Region:	United States
AAU Range:	2 - 5%
Notes:	Fine, very mild aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Mt. Hood, Crystal
Example:	Lager, Pilsner, Bock, Wheat; Pete's Wicked Lager

4.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

4.5 AAUs

3.00 ounces

Total Hop Weight

20.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Cooper Ale
Manufacturer:	Coopers
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	62–72°F
Amount:	1000 ml

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash profile for most well-modified malts.

Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	60 min.	154°F	Add 70% of mash water at 166° F / 74° C
2	Mash Out	Infusion	10 min.	168°F	Add 30% of mash water at 197° F / 92° C

Procedure

Mash grains, 60 min, 152° F. Collect 6.5 gallons wort. Boil for 90 min, adding hops according to the schedule. Cool wort, aerate, and pitch yeast ~75°. Ferment ~65°, 7 to 10 days. Transfer to secondary, pitching dry hops. Allow to clarify about a week. Separate beer from hops, add priming sugar, and bottle.

Mash grains, 60 min, 152° F.
Collect 6.5 gallons wort.
Boil for 90 min, adding hops according to the schedule.
Cool wort, aerate, and pitch yeast ~75°.
Ferment ~65°, 7 to 10 days.
Transfer to secondary, pitching dry hops.
Allow to clarify about a week.
Separate beer from hops, add priming sugar, and bottle.

Special Procedures

Batch Sparging Calculations

Water	Amount	Temperature
Total:	9.83	n/a
Mash:	3.81 gallons	166.4°
First Sparge:	1.25 gallons	210°
Second Sparge:	3.25 gallons	174°

Water Amounts Calculator

Target Final Boil Volume:	5.5 gallons
Evaporation Rate:	1 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.23 gallons	5.5 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12.19 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9.83 gallons	7.23 gallons (runoff) + 2.6 gallons (grain absorbtion) + 0 gallons (equip. loss)
Mash Water Needed:	3.81 gallons	based on 1.25 quarts per pound of grain
Sparge Water Needed:	6.02 gallons	9.83 gallons (total water) – 3.81 gallons (mash water)

Strike Water Temperature Calculator

Grain Weight:	12.19 pounds
Grain Temperature:	62° F
Strike Water Amount:	3.81 gallons
Target Mash Temperature:	154° F
Equipment Loss:	0° F
Strike Water Temperature:	166.4° F

Fermentation

Primary:	6 days @ 65° F
Secondary:	8 days @ 65° F
Age:	28 days @ 55° F

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Bottle Label

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