Description

As a thank you from Andy Parker for the support shown to him and his brewery he decided during the COVID19 outbreak in 2020 to share some of his recipes with the home brewing scene. Please check out the brewery website where you can find out more and order their awesome beers https://www.elusivebrewing.com

A multi-award-winning beer, black in colour with moderate roasted malt profile. Cascade, Mosaic and Citra hops provide notes of orange, pine and citrus.

#BIPACOMEBACK

 

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Ingredients Included

SIMPSONS MALTS EXTRA PALE MALT (4150 grams)
Thomas Fawcett – Roasted Wheat Malt (280 grams)
Crisp Dark Crystal Malt (140 grams)

Chocolate Malt (140g) – DO NOT MASH

Magnum Pellets (15 grams)
Cascade Pellets (100 grams)
Citra Pellets (60 grams)
Mosaic Pellets (60 grams)
SafAle™ US-05 11.5g (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Black Ale
Batch Size: 20L @ 75% efficiency
Original Gravity: 1.051
Final Gravity: 1.013
ABV %: 5.0%
IBU: 52

THE MASH
Temperature °C: 65c
Length (mins): 60 mins
Out temp °C: N/A
Out time (mins): N/A

THE BOIL
Boil time (mins): 60 mins

Additions and timing:

Magnum (13% AA) 25g @ 60m

Cascade (5% AA) 25g @ 5m

Cascade (5% AA) 75g @ 0m (80C Hop Stand for 30 minutes)

Secondary additions and timing:

Citra (12% AA) 60g @ Day 7

Mosaic (12.5% AA) 60g @ Day 7

Yeast: US-05
Fermentation temperature/steps: 19C for 7 days or until activity slows and target gravity reached.

Comments:

A multi-award-winning beer, black in colour with moderate roasted malt profile. Cascade, Mosaic and Citra hops provide notes of orange, pine and citrus.

#BIPACOMEBACK

 

—Water—

Important – target your water away from your Pale profile. You want to take the edge off the dark malts without contributing a harsh bitterness, so keep sulphates lower than you would for a crispy Pale.

 

Do not mash the Chocolate malt! Instead weigh out 140g, spread it over the top of the mash before you start to sparge. This will help maintain the wort colour during sparge.

 

Add the dry hops at ambient and wait 24h

Crash chill to around 5C, package as per your usual process.

Total dry hop time should be 3-4 days, so packaging around day 10 or 11.