Please specify whole or crushed at checkout. Starts slightly sweet with hints of roasted flavor. Amarillo and Citra were selected to bring a dank, citrusy and aggressive hop element… which worked really well in a dark beer like this.īest of luck with your brewing adventures. Briess midnight wheat malt adds a color addition with subtle, smooth flavor. We wanted to create some depth and complexity and make sure that the rye element was present… kind of like a multi grain bread.
I think that often Black IPAs are a little one dimensional - simply IPAs colored up with Carafa. Remember that there is a large amount of rye in this beer as well, so we created a multigrain beer that is very different from the Black IPA's that were already in the market.
We also like to incorporate wheat when possible for added texture… although it is difficult to say that it is having that effect in this beer. In the end, we simply liked the combination of the two better than either by it's self. On paper – it makes a lot of sense to select wheat for producing a coloring malt with low astringency because there is no husk – with Carafa III DH they send the barley through a pearler to remove the husk before they roast. Both of these roasted products have about 500 color units but each has a slight different taste and relative astringency. Although these products are advertised as having low astringency, there will always be an element of bitterness and astringency due to the high temperature long kilning times that this material goes through at the roast house. Sparge: Fly sparge with 2.79 gal water at 168.Matt Brynildson wrote me back and gave some excellent input:Īs for Wookey Jack, we chose the midnight wheat from Briess after chewing it next to the Weyermann carafa and other ultra high kilned materials selected for coloring up a beer like this. Mash Out Add 4.00 qt of water at 211.0 159.0 F 10 min Mash Schedule: Single Infusion, Medium Body Yeast 10 -ġ.50 oz Amarillo Gold - Dry Hop 5.0 Day Hop 11 0.0 IBUsġ.50 oz Mosaic - Dry Hop 5.0 Days Hop 12 0.0 IBUs I think that recipe comes from a previous version of their Black IPA.įor anyone interested this is my attempt to produce something similar:ġ4 lbs 14.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.5 %ġ4.0 oz Breiss Blackprinz (500.0 SRM) Grain 2 5.1 %ġ4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 5.1 %Ģ.00 oz Chinook - Boil 60.0 min Hop 5 81.9 IBUsġ.00 oz Amarillo Gold - Boil 15.0 min Hop 6 13.3 IBUsġ.00 oz Mosaic - Boil 15.0 min Hop 7 19.5 IBUsĠ.50 oz Amarillo Gold - Boil 1.0 min Hop 8 0.6 IBUsĠ.50 oz Mosaic - Boil 1.0 min Hop 9 0.8 IBUsĢ.0 pkg California Ale (White Labs #WLP001) [35. The beer I am drinking definitely does not have Simcoe in it. I could be completely wrong about all of this, anyone want to put me straight? There is a floral element I am having trouble pinning down. I think the Hops are something like the Chinook/Centennial/Cascade classic NW varieties. I think I detect some roast barley in a very small amount. I am not getting chocolate or black malt, I think they may have gone midnight wheat to get the colour. Tastes to me like 2-row pale malt, a bit of darker crystal maybe some special roast. The grain bill seems to be fairly straightforward. I am asking for help from the more experienced/smarter brewers on this forum.
Anyway I have to admit I was a bit disappointed until I got to this beer. So I bought a 12 pack sampler, the last beer I got to was the "Black IPA" as I have never had one I liked and don't get me started on the stupidity of calling something a Black Pale Ale. They are new to the islands and just started a distribution deal with Maui Brewing Company. Briess Midnight Wheat Malt: Briess: United States: starts slightly sweet, hints of roasted flavor, finishes exceptionally clean: Roasted Malts: 550 Briess Organic 2-Row Malt: Briess: United States: mild maltiness: Base Malts: 1.8: 140 Briess Organic C-120L Malt: Briess: United States: caramel, burnt sugar, raisin: Caramel & Crystal Malted.
0 kommentar(er)
