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John's Black Ale

John's Black Ale

Specialty Beer • Extract • 5 gal


This is a AHS 23 Annniversary Kit, but the WLP011 didn't survive the shipping heat, so I picked up some S-04

September 1, 2013 at 02:28pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • .25 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.5 lbs Caramunich® (Organic); Weyermann

    Caramunich® (Organic); Weyermann

    Weyermann Organic CARAMUNICH® is produced from malted German two-row barley from certified organic cultivation. Weyermann CARAMUNICH® consists of golden brown kernels, with a very aromatic smell. Our malts are produced according to the strict “German Purity Law”. We don’t use any genetically manipulated materials.

  • .25 lbs British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 7 lbs Munich Liquid; Alexanders

    Munich Liquid; Alexanders

    Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.

  • 1 oz Select - 5.3 AA% pellets; boiled 60 min


    Pedigree Bred from Hallertauer Mittlefr|h and Spalt as a disease resistant Spalt type. Originated from Hull Research Institution. Typical Beer Styles Lager, any beer where noble aroma is wanted (i.e. Pilsner)

  • 1 oz Czech Saaz - 3.2 AA% pellets; boiled 15 min

    Czech Saaz

    Very mild. 'Noble'.

  • 1 oz Czech Saaz - 3.2 AA% pellets; boiled 5 min

    Czech Saaz

    Very mild. 'Noble'.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.056 1.026 - 1.120
Terminal Gravity: 1.011 0.995 - 1.035
Color: 22.6 SRM 1 - 50
Alcohol: 5.8% ABV 2.5% - 14.5%
Bitterness: 31.8 IBU 0 - 100



Rough Brew Day...

2013-09-02 10:41am

Started the boil with too high a water volume, had to babysit my kettle to prevent a major boil over. Forgot that 7 pounds of liquid extract has a volume of roughly a gallon. Only had about 4 inches of clearance between the wort and a boil over. Then once I had boiled it down far enough I had to crank the heat to try and evaporate the boil volume down, but this made hop schedule a bit dicey. After it was all said and done, only by dumb effing luck I managed to hit a close to target OG 1.053.


HOLY S04!!

2013-09-02 7:27pm

Just had my first real blowout during fermentation. This yeast is awesome. It went to work and this is one of the prettier fermentations I have seen. Most fermentations are kind of gross, but this one looks like root beer with a bog fluffy head of foam and no weird clumpy stuff. This may become my go-to yeast.


ok, this fermentation is scaring me a little

2013-09-03 6:28am

This fermentation is bordering on violence. I have yeast carnage halfway down my blowoff tube. On that note, I love this yeast. This is the first batch that I have made since I purchased a chest freezer and thermostat, and I have held fermentation around 68F, so that may have something to do with it.

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