Night's Watch IPA
Batch25 L
Boil60 min
IBU58.2 IBUs
SRM36.9
OG1.060
FG1.013
ABV6.2%
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Black IPA | 21 B | 1.05 - 1.085 | 1.01 - 1.018 | 50 - 90 | 49.3 - 78.8 | 2.3 - 2.7 | 5.5 - 9 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter | 5.4 kg | 75.15 |
| Wheat, Flaked | 700 g | 9.74 |
| Caramel/Crystal Malt - 60L | 350 g | 4.87 |
| Wheat, Roasted | 300 g | 4.18 |
| Carafa II | 220 g | 3.06 |
| Chocolate Malt | 215.4 g | 3 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Columbus (Tomahawk) | 32 g | 60 min | Boil | Pellet | 10.5 |
| Citra | 50 g | 15 min | Boil | Pellet | 12 |
| Amarillo | 25 g | 0 min | Boil | Pellet | 9.2 |
| Mosaic (HBC 369) | 25 g | 0 min | Boil | Pellet | 12.3 |
| Amarillo | 35 g | 4 days | Dry Hop | Pellet | 9.2 |
| Mosaic (HBC 369) | 35 g | 4 days | Dry Hop | Pellet | 12.3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Lactic Acid | 5.00 ml | 60 min | Mash | Water Agent |
| Gypsum (Calcium Sulfate) | 3.41 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 2.42 g | 60 min | Mash | Water Agent |
| Salt | 1.42 g | 60 min | Mash | Water Agent |
| Epsom Salt (MgSO4) | 2.00 g | 60 min | Water Agent | |
| Salt | 1.17 g | 60 min | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 15°C - 23.9°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 66.7°C | 60 min |
Water Profile
| Ca | Mg | Na | Cl | SO4 | HCO3 | pH |
|---|---|---|---|---|---|---|
| 47.1 | 8.5 | 39.5 | 48.0 | 31.9 | 115.9 | 7.22 |
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Brewer's Notes
To achieve the dark colour without too much roast flavour this brew required a slightly more complex mash.
For the first 30 mins only the lighter malts were used (Pale, Wheat + Crystal) at the 30 mins mark I added the roasted wheat and Carafa and gave it a good stir. This was then left to rest for the remaining 30 mins.
I batch sparge, so at this point I drained the mash tun into the kettle and added the Chocolate Malt then filled with sparge water, this was left to rest for 10 mins before draining again and starting the boil.