Black Night IBL

[Beer-lord]

I've been going back and forth and my usual OCD over an IPL recipe and of course, decided on a IBL instead. I'm going to wait until November or December to do this but it's still early so things very well may change.
Not 100% sure on the yeast but I want something that will play well with the lower to mid 50's such as WLP802 or WY2278, both of which I know nothing about and have never used. But that's the fun of it.

I've read alot about these recipes and wonder why these recipes with as much as 25-30% Pilsner malt only boil for 60 minutes. I may boil for 90 to be sure an mash at 75 minutes.
Of course, lots and lots of time but that means there's lots of time for comments.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Black Night IBL
Brewer: Paul
Asst Brewer:
Style: American Amber Ale
TYPE: All Grain
Taste: (30.0) Chill to 50 and pitch yeast
Ferment 14 days then add dry hops for 5 days. At day 14, D-Res to 62-65 for 3 days then cold crash. Keg and age for 3 plus weeks at 35.

Recipe Specifications
--------------------------
Boil Size: 7.65 gal
Post Boil Volume: 6.45 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.076 SG
Estimated Color: 29.5 SRM
Estimated IBU: 103.6 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 54.2 %
4 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 2 24.1 %
1 lbs 3.2 oz Vienna Malt (Briess) (3.5 SRM) Grain 3 7.2 %
1 lbs Munich Light 10L (Gambrinus) (11.0 SRM) Grain 4 6.0 %
8.0 oz Carafa III (525.0 SRM) Grain 5 3.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6 3.0 %
6.4 oz Chocolate Malt (350.0 SRM) Grain 7 2.4 %
1.20 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 43.0 IBUs
1.20 oz Chinook [13.00 %] - Boil 20.0 min Hop 9 26.0 IBUs
1.20 oz Simcoe [13.00 %] - Boil 20.0 min Hop 10 26.0 IBUs
1.20 oz Simcoe [13.00 %] - Boil 5.0 min Hop 11 8.6 IBUs
1.0 pkg Czech Budejovice Lager (White Labs #WLP802 Yeast 12 -
1.20 oz Simcoe [13.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 16 lbs 9.6 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.75 qt of water at 164.3 F 150.0 F 60 min

[BlackDuck]

Looks interesting....that's some serious IBU's to go along with what looks like a pretty roasty, chocolately, malty grain bill.

I'm not sure about the boil time for this either. I too have seen plenty of recipes with a lower amount of pilsner malt boiled for only 60 minutes.

[mashani]

RE: the short boil. It's just a matter of if you have boiled off enough DMS precursors to avoid tasting the DMS in the end product. A vigorous boil helps. Vigorous fermentation blows off some too, so YMMV depending on yeast selection, etc. And it's very possible massive amounts of hops bury anything you might taste as well. And everyone's taste threshold is different. Since it's not all pils, there are less in the mix, so it very well could be 'enough' all things considered.

So probably not worth stressing about if others have done it and not said it tasted off, especially for personal consumption. Perhaps if I was planning on entering it in a comp I might go with the long boil in case a judge is a super taster or something.

EDIT: FWIW, sometimes I boil partial mash 2-row/Munich/Vienna type batches for 45 minutes to save time and I don't taste DMS...