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Quicksilver's Belgian Black IPA
Belgian Specialty Ale • All Grain • 11 gal
Everyone liked my last Black IPA with Belgian yeast so I made another. I use Wyeast French Saison collected from my last Time of the Saison batch. The brix was 17%+ so the AVB should be 9% +.
June 5, 2013 pm 04:35pm
4.0/5.0 1 rating
Ingredients (All Grain, 11 gal)
- 25.00 lbs
Pale Ale Malt; Rahr
Pale Ale Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 0.50 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- 0.70 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.60 lbs
Carafa Special® TYPE III; Weyermann®
Carafa Special® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 1.00 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.75 lbs
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 2.0 lbs
Invert Sugar
Invert Sugar
Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
- 1.00 oz
Warrior® - 16.7 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 2.0 oz
Centennial - 9.7 AA% pellets; boiled 30 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1.00 oz
Citra® - 14.5 AA% whole; boiled 15 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 tsp
Irish Moss - Last 15 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Notes
Made a Black IPA and I'm trying the Wyeast French Saison I saved from the primary of my last brewin both carboys. Final brix was 17% which should be 9% AVB
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 25.3 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 65.5 IBU | 0 - 100 | |
Discussion
Taste on racking to secondary
2013-06-21 12:45pm
Racked 5 gallons to the secondary today. Had a fair amount of alcohol and a nice toasted chocolate grain character. I think this could be a beer which would age well in an oak cask but I don't have one. I think I'll get some oak to add to the secondary for a few weeks.
Oak flavor
2013-06-21 2:18pm
I got thinking about getting some oak flavor into this brew. I knew I had an oak tree that we dropped a couple of years ago. I took one of the logs and split the center wood into slivers about 8" long and 3/4" in diameter small enough to put into the carboy. I sterilized the wood put putting them into a pressure cooker on high heat for about 5 minutes. I let the pressure drop naturally and added 6 oak splinters and 1/2 a cup the the water which was left in the pressure cooker. The water had a real nice oak smell. More to come when I bottle and sample the finished ale ;-)
Oak ale
2013-08-25 8:16am
My pressure cooked oak experiment worked very well. I went to my brew club meeting yesterday (Portland Mashing Maineiacs) and it was well received. The only suggestion I got to improve this brew was to add some dry hops. It add another flavor which complimented the ale. I think this beer will age well and the carbonation level should increase. It was corked, caged and primed on 8/8/13.
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