BeerBorg

I'm gonna be near the LHBS tomorrow afternoon. Might as well pick up some ingredients.

I haven't made a Black IPA in a long time. I thought about re-brewing one from the past, then had a different thought. Why not take a good IPA recipe and just make it black??? So that's what I'm gonna do. Might work, might not. I took the Fresh Squeezed recipe and added Midnight Wheat to it. The only other major adjustment is that I'm gonna use an additional ounce of Mosaic in the dry hop. The original recipe only has one ounce of Citra for the dry hop. I figure I would add some more to cover up any aroma from the Midnight Wheat a bit. Hopefully the weather holds out for this coming Saturday.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Freash Squeezed Noir
Brewer: Antler Brewing
Asst Brewer:
Style: Black IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.12 gal
Post Boil Volume: 6.57 gal
Batch Size (fermenter): 5.75 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.059 SG
Estimated Color: 28.5 SRM
Estimated IBU: 68.4 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 75.0 mins) Water Agent 1 -
2.00 g Epsom Salt (MgSO4) (Mash 75.0 mins) Water Agent 2 -
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 79.3 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 4 7.2 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 5.4 %
12.0 oz Midnight Wheat (550.0 SRM) Grain 6 5.4 %
6.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 7 2.7 %
0.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 8 20.6 IBUs
1.00 oz Citra [12.00 %] - Boil 15.0 min Hop 9 18.8 IBUs
1.00 oz Mosaic [12.50 %] - Boil 15.0 min Hop 10 19.6 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 15.0 Hop 11 9.4 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 12 -
1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic [12.50 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.25 gal of water at 166.0 F 152.0 F 60 min

Sparge: Fly sparge with 5.53 gal water at 170.0 F
Notes:
------
Mash: 4.25 total gallons, 1 gallon distilled and 3.25 gallons tap
Sparge: 5.5 total gallons, 4 gallons distilled and 1.5 gallons tap
Ca - 59
MG - 10
Na - 113
Cl - 103
S04 - 109
Chloride/Sulfate Ratio - 0.95 Balanced
Mash pH - 5.47

I think that will work out great. Can’t go wrong with Fresh Squeezed! Now you have me thinking I should brew SSR.

It seems you and I tried something similar years ago, didn't we? I think we swapped too. I was looking for something black without the roast that my favorite Men In Black has (though why I don't know) and decided to brew without the Caraffa III and you found Midnight Wheat and I think we both tried it. As I recall, they were good but I've never rebrewed it.
Does that sound familiar?
But I am interested in how this comes out.

Yes, I do remember a little collaboration with Midnight Wheat. I have two recipes that used it. One was called Ace of Spades. But that was a kit from Northern Brewer I think. The other one I had titled Black Tail IPA. It used the Midnight in the mash two ways. I have the recipe at 8 ounces, but the only note on that recipe was that I ground 4 ounces and sprinkled on top of the grains right before the sparge started. I remember doing that, but I have ZERO notes on it. So I'm not sure exactly what we did.

Must be the old forum as I found a comment here:
viewtopic.php?f=17&t=5701&p=83555&hilit ... ess#p83555
Not that any of that matters. Brew on my beer brotha!

Yea...looks like it. Maybe on the Mr Beer forum somewhere. Didn't realize it was that long ago. No bother, I'll brew this one and see what happens.

FWIW, Briess sells something called Maltoferm A-6001 Black DME.

You can use something like 2-4oz of it and turn anything completely black, and it has really no to minimal flavor impact at that dosage.

I've used it before and it worked great.

Interesting, I've never heard of that. Thanks for pointing that out. I'll take a look at it.

That stuff looks pretty cool Mashani. If the store has it, I'm gonna give it a try.

Also, slight adjustment to the original hop schedule. I have 5 ounces of Mosaic on hand, so no need to buy an ounce of Nugget, just to use half of it to bitter this. I'll use Mosaic instead of nugget. Also going to add 1/2 ounce of Mosaic to the 15 minute boil addition and will add 1/2 once to the steep. Might as well jack up the flavor and aroma a bit if I can. So I guess this isn't a black version of Fresh Squeezed anymore is it? Might have to rename it too.

It'll be beer and you will drink it!

Had to order the black DME and the Midnight Wheat from a store on Madison Wisconsin. The black DME is hard to find. I'll drop the amount of midnight wheat down to a few ounces and use some of the DME. Should be interesting.

Here's the new recipe with some minor hop changes and the addition of the black DME. It says that 2 ounces to 5 gallons will move the color by 12 L. So that will bring this from 19 to 31, I'd say that's pretty black.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Fresh Squeezed Noir
Brewer: Antler Brewing
Asst Brewer:
Style: Black IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.12 gal
Post Boil Volume: 6.57 gal
Batch Size (fermenter): 5.75 gal
Bottling Volume: 5.25 gal
Estimated OG: 1.057 SG
Estimated Color: 18.9 SRM
Estimated IBU: 92.2 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 73.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.00 g Calcium Chloride (Mash 75.0 mins) Water Agent 1 -
2.00 g Epsom Salt (MgSO4) (Mash 75.0 mins) Water Agent 2 -
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3 81.5 %
1 lbs Munich 10L (Briess) (10.0 SRM) Grain 4 7.4 %
12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 5.6 %
6.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 6 2.8 %
6.0 oz Midnight Wheat (550.0 SRM) Grain 7 2.8 %
0.50 oz Mosaic [12.50 %] - Boil 60.0 min Hop 8 20.0 IBUs
1.00 oz Citra [12.00 %] - Boil 20.0 min Hop 9 23.2 IBUs
1.00 oz Mosaic [12.50 %] - Boil 20.0 min Hop 10 24.2 IBUs
0.50 oz Mosaic [12.50 %] - Boil 7.0 min Hop 11 5.4 IBUs
1.00 oz Citra [12.00 %] - Steep/Whirlpool 15.0 Hop 12 9.5 IBUs
1.00 oz Mosaic [12.50 %] - Steep/Whirlpool 15.0 Hop 13 9.9 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -
1.00 oz Citra [12.00 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
1.00 oz Mosaic [12.50 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 4.25 gal of water at 163.9 F 150.0 F 60 min

Sparge: Fly sparge with 5.49 gal water at 170.0 F
Notes:
------
Mash: 4.25 total gallons, 1 gallon distilled and 3.25 gallons tap
Sparge: 5.5 total gallons, 4 gallons distilled and 1.5 gallons tap
Ca - 59
MG - 10
Na - 113
Cl - 103
S04 - 109
Chloride/Sulfate Ratio - 0.95 Balanced
Mash pH - 5.47

Add 2 oz Briess Maltoferm Black DME to boil kettle half way through sparge.

Interesting...if I read it right it says that the DME is basically Black Patent and water.
I use a very small amount of Black Patent in my Levitation recipe (1oz in 5G). The SRM of that brew is 16.9 and if I bump it to 2 ounces it only goes to 18.6 but since you are using DME it should be more concentrated than my 2 ounces of grain - which is always funny when I go to pay.
"This says 2 ounces of Black Patent, is that right?" - "Yup".

Yes, it is Black Patent and water. Here's the write up on MoreBeer's site:

Maltoferm DME is a 100% pure malted barley extract used mainly as a natural colorant in beer. It’s made from 100% Briess Black Malt (Black Patent) and water. It has low flavor contribution to your beer when you use it at low levels. Use it to change beer color from standard to amber, or very dark. Add directly to the kettle.
To adjust the color of your beer, you can start with 0.25 oz per 5 gallons for minor adjustments (~2.6°L), up to 2.5 oz per 5 gallons for major adjustments (~15°L). (When you use 2.5oz per 5 gallons or higher, you will start to get flavor contribution.) One 2 oz bag in 5 gallons will raise the color by 12°L.

Even when you use so much that you get a flavor, it has a mellower, not so bitter more like "chocolaty" flavor in my experience then using black patent or roasted barley in the mash. I think they cold process it (like cold steeping) or something. That stuff is used to color foods as well.