Trip in the Dark Black IPA

Trip in the Dark Black IPA

American IPA

Type: All Grain	Date: 16 Aug 2014
Batch Size (fermenter): 6.00 gal	Brewer: David Long
Boil Size: 9.79 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Silvertree Pot (15 Gal) - BIAB
End of Boil Volume 7.99 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.78 gal	Est Mash Efficiency 89.5 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU Volume 10 lbs Pale Ale Malt, Northwestern (Great Western) (4.1 SRM) Grain 1 64.5 % 0.78 gal 2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 12.9 % 0.16 gal 1 lbs Carafa III (525.0 SRM) Grain 3 6.5 % 0.08 gal 1 lbs Victory Malt (25.0 SRM) Grain 4 6.5 % 0.08 gal 8.0 oz White Wheat Malt (2.4 SRM) Grain 5 3.2 % 0.04 gal 1 lbs Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 6 6.5 % 0.08 gal 1.00 oz Galaxy [14.00 %] - Boil 60.0 min Hop 7 44.1 IBUs - 1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 min, 194.4 F Hop 8 12.8 IBUs - 1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 9 - - 1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 5.0 Days Hop 10 0.0 IBUs - 0.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs - 1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 2.0 Days Hop 12 0.0 IBUs - 0.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 13 0.0 IBUs -
Beer Profile
Est Original Gravity: 1.069 SG	Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.010 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.8 %	Actual Alcohol by Vol: 4.7 %
Bitterness: 56.9 IBUs	Calories: 151.6 kcal/12oz
Est Color: 30.1 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 15 lbs 8.0 oz
Sparge Water: 7.00 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 4.53 gal of water at 163.3 F 150.0 F 75 min
Sparge Step: Fly sparge with 7.00 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 8.20 PSI	Carbonation Used: Keg with 8.20 PSI
Keg/Bottling Temperature: 36.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Notes
Created with BeerSmith

SilverTree American Pale Ale

SilverTree American PA Version 2 (1.1)

American Pale Ale

Type: All Grain	Date: 25 Mar 2017
Batch Size (fermenter): 11.00 gal	Brewer: David Long
Boil Size: 14.00 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Large Batch BIAB (20/10 Gal)
End of Boil Volume 12.50 gal	Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 10.66 gal	Est Mash Efficiency 76.4 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes: Big hop aroma and flavor. Hop complexity is great from the combination of 7-c’s (citrus) and the tropical notes of the mosaic. There’s a sweetness in this beer which I believe is caused by the combination of the high level of Vienna malt and hop flavor (Glycolcides?). Bitterness is spot-on in my opinion.
Ingredients
Ingredients Amt Name Type # %/IBU Volume 15.79 gal Granite Bay -> Hoppy Water 1 - - 12.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 2 - - 5.00 g Calcium Chloride (Mash) Water Agent 3 - - 15 lbs 3.2 oz Pale Ale Malt (Rahr) (3.5 SRM) Grain 4 63.7 % 1.19 gal 2 lbs 12.8 oz Vienna Malt (3.5 SRM) Grain 5 11.7 % 0.22 gal 2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6 8.2 % 0.15 gal 2 lbs Victory Malt (25.0 SRM) Grain 7 8.2 % 0.15 gal 2 lbs Wheat, Flaked (1.6 SRM) Grain 8 8.2 % 0.15 gal 5.00 ml HopShot [76.00 %] (CO2 Extract) - Boil 60.0 min Hop 9 25.0 IBUs - 1.00 oz Centennial [10.20 %] - Boil 10.0 min Hop 10 4.2 IBUs - 1.00 oz Falconer's Flight 7C's Blend [9.50 %] - Boil 10.0 min Hop 11 3.9 IBUs - 0.75 oz Falconer's Flight 7C's Blend [9.50 %] - Boil 10.0 min Hop 12 2.9 IBUs - 1.00 oz Centennial [10.20 %] - Steep/Whirlpool 30.0 min, 194.4 F Hop 13 6.4 IBUs - 1.0 pkg Best of Both Worlds (White Labs #WLP200) Yeast 14 - - 1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs - 0.50 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs - 1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 2.0 Days Hop 17 0.0 IBUs - 0.50 oz Falconer's Flight 7C's Blend [9.50 %] - Dry Hop 2.0 Days Hop 18 0.0 IBUs -
Beer Profile
Est Original Gravity: 1.054 SG	Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.3 %	Actual Alcohol by Vol: 5.5 %
Bitterness: 42.4 IBUs	Calories: 175.9 kcal/12oz
Est Color: 8.6 SRM
Mash Profile
Mash Name: BIAB, Medium Body	Total Grain Weight: 23 lbs 13.6 oz
Sparge Water: 0.00 gal	Grain Temperature: 65.0 F
Sparge Temperature: 168.1 F	Tun Temperature: 153.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.55
Mash Steps Name Description Step Temperature Step Time Mash Step Add 15.75 gal of water at 153.6 F 148.0 F 35 min Saccharification Add -0.00 gal of water and heat to 152.0 F over 4 min 152.0 F 40 min Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: If steeping, remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a medium body beer profile.
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 8.20 PSI	Carbonation Used: Keg with 8.20 PSI
Keg/Bottling Temperature: 36.0 F	Age for: 10.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 35.0 F
Notes
Notes from 2nd batch: Was going to add 4 lbs. of Vienna, but only had 2.8 lbs. in stock. Made up the difference with Pale Ale malt. Notes from 1st batch: Hop aroma and flavor may be a bit big for style. I think I’ll try increasing the Mosaic percentage a bit the dry hop, but overall reduce the amount of dry hop. May reduce the Vienna next go around.
Created with BeerSmith