IPA Noire

[Jake]

8lb 2-row
3lb marris otter
1lb roasted barley
6oz black patent
1lb crystal 100
1lb toasted barley flakes

mash 1hr 17.75L @ 155, sparge 15min 13.25L @ 168. (mash ratio = 1.33qts/lb, grain absorption = 0.15gal/lb = 8L)

.5oz amarillo & .75oz galena @ 60
1oz simcoe @ 15
.5oz amarillo & .5oz cascade @ 5
.5oz cascade @ 1

SO5 Yeast

First attempt at a black IPA. Jesus I'm looking forward to this one.

[Richard]

If you've not brewed this yet I might be able to sort you some carafa special to replace the roast/chocolate. If not, you'll have a nice hoppy porter, if not a Black IPA

[Jake]

Harry Potter it is then  

[DandyMason]

Jake, how long did you leave this in the primary before kegging?

[Jake]

I'd give it 2 weeks minimum. Depends too at what temp you're doing it at. I did this in the summer I believe, so it was around 20ish in the basement, so pretty quick. I'm now doing S05 at 16 or 17F on the main level, and it's taking more time. I'd give it 3 weeks in the primary just in case.

In the meantime, if you're looking for something quick that you can drink ASAP now that you have your grain order, you could try the same recipe with SO4. It will take more like 8-10 days. I just kegged a similar recipe with SO4 and it turned out much sweeter/frutier I found. Different, but still very good.

[DandyMason]

Yeah it will be 12 days for this one tomorrow, and I was hoping to get it kegged for a taste on friday... But I will hold off likely... I have a couple others going, that I should be able to keg tomorrow no problem, so i will at least have something

[Jake]

Yea if you have an air lock on it, and it looks like the yeast activity is done, I wouldn't hesitate to keg it and just let it age in the keg if you're horny to keg. That's how I treat most of mine. If the yeast is done fermenting, I'll just keg and carbonate, give it a bunch of days and it should be good to go

[DandyMason]

Yeah true... Definitely seems like fermenting is done, might consider kegging it tomorrow.

[DandyMason]

Might have kegged too soon.... FG 1.019

[Richard]

If you're doing a new recipe, check the gravity before you keg for a couple of days; if it's stationary you're probably good to go - although bear in mind the colder weather lately might stall out the yeast before they're done.

[DandyMason]

Yeah very true... I was way too set on having these for friday.

Also kegged ians smoked porter tonight at the same FG (1.019) hahaha... I gotta simmer down. But that one hadn't bubbled for a good week, so im not sure whats going on with that one.

[Richard]

What temperature is the room you're fermenting in? I've noticed some yeast has issues with the last few points if it's at or below 16C.

That or your mash might just not be converting fully.

[DandyMason]

Temp of the room is usually about 66-68 F ...

For the smoked porter, I missed my mash temp pretty bad and ended up adding some hot water... Ended up mashing at like 1.6 quarts/ lb when I was aiming for 1.25. Not sure if that has anything to do with it... I used S04 for the smoked porter.

As for the Black IPA, im pretty sure I just kegged it too early... I had used S05 for this one.

[Richard]

Conversion can take longer as the water/grain ratio increases, that could be the issue if it was clearly done fermenting, but a gravity reading would tell for sure. Those temperatures should be fine.

[Ian Grant]

Yeah very true... I was way too set on having these for friday.

Also kegged ians smoked porter tonight at the same FG (1.019) hahaha... I gotta simmer down. But that one hadn't bubbled for a good week, so im not sure whats going on with that one.

Mine finished high also it'll be fine.