Black Mamba the Third

Changes from last year – hops & sugar

Ever since planting my own hops back in 2013 it has become a tradition to brew a black rye IPA, the Black Mamba (recipe: year 1, year 2), using all of the Cascade hops grown in my garden. This year was not as good a harvest a last year, but also nothing to turn your nose up at – 175g of Cascade – and its all going in. As with past years the recipe is being tweaked to try and feature the hop character better (tasting notes: year 1, year 2). The first batch was good, but I didn’t have many hops (first year crop & all that), so it was a little lacking. The second year I had a good amount of hops, but the beer was heavier body and too roasty. So this year the recipe is changing quite a bit.

To reduce maltiness I’ve lowered the mash temperature further (63.5C), elongated the mash to 75 minutes, and replaced ~10% of the gravity with table sugar. To reduce roast I’ve replaced the debittered dark malt with chocolate wheat malt, which gives less roast character than debittered barley equivalents (midnight wheat would have been better, but was unavailable). The bittering charge has been increased to 48 IBU’s of Northern Brewer (up from 34 last year); the remainder of the ~70IBUs are coming from the last-addition home-grown Cascades; 44g additions at 20, 10, 5 minutes, plus a 15 minute hop-stand.

Recipe and Brew-Day notes below the fold


Black Mamba the Third
Black IPA
Type: All GrainDate: 07 Feb 2016
Boil Time: 75 minBrewhouse Efficiency: 72.00 %
0.10 kgRice Hulls (Briess) (0.0 SRM)Adjunct11.3 %
5.00 kgCanadian 2 Row Pale Malt (2.0 SRM)Grain262.7 %
1.81 kgRye Malt (Weyermann) (3.0 SRM)Grain322.8 %
0.45 kgChocolate Wheat (Weyermann) (415.0 SRM)Grain45.7 %
0.15 kgVictory Malt (25.0 SRM)Grain51.9 %
0.45 kgSugar, Table (Sucrose) (1.0 SRM)Sugar65.7 %
55.00 gNorthern Brewer [9.30 %] – Boil 75.0 minHop747.7 IBUs
56.70 gCascade [4.00 %] – Boil 20.0 minHop811.1 IBUs
1.00 tspIrish Moss (Boil 15.0 mins)Fining9
56.70 gCascade [4.00 %] – Boil 10.0 minHop106.7 IBUs
56.70 gCascade [4.00 %] – Boil 5.0 minHop114.0 IBUs
56.70 gCascade – Garden Grown [4.00 %] – Steep/Whirlpool 15.0 minHop125.0 IBUs
1.0 pkgConan (Headdy Topper) (Alchemist Brewery #)Yeast13
36.00 gCascade [4.00 %] – Dry Hop 3.0 DaysHop140.0 IBUs
Beer Profile
Est Original Gravity: 1.069 SGMeasured Original Gravity: 1.068 SG
Est Final Gravity: 1.010 SGEstimated Alcohol by Vol: 7.7 %
Bitterness: 74.5 IBUsEst Color: 25.6 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch SpargeTotal Grain Weight: 7.97 kg
Sparge Water: 18.01 lGrain Temperature: 16.0 C
Sparge Temperature: 75.6 CTun Temperature: 17.0 C
Mash Steps
NameDescriptionStep TemperatureStep Time
Mash InAdd 25.25 l of water at 70.1 C63.5 C75 min
Sparge Step: Batch sparge with 1 steps (18 L) of 75.6 C water
arbonation and Storage
Carbonation Type: KegVolumes of CO2: 2.5
Pressure/Weight: 14 PSICarbonation Used: Keg with 14 PSI
Changes from last time:
-adding sugar to boost gravity and dry beer
-more dilute mash
-replaced debittered chocolate malt with dark wheat malt to reduce roastinessWater Adjustments:
Mash (19.5L):
-9.5g gypsum
-0.9g NaCl
-5.6g epsom
-4 ml lactic acid

Sparge (18.6L):
-7.1g gypsum
-0.6g NaCl
-4.2g epsom

-Hit 63.5C dead-on
-Collected ~2L extra, SG was ~5 points lower than expected, boiled an extra 10 min @ max to reduce volume


-Boiled an extra 10 min to reduce volume prior to adding bittering hops

3 thoughts on “Black Mamba the Third

  • February 8, 2016 at 7:44 PM

    Typo & corrected; aside from the N. Brewer, everything is Cascade

  • February 8, 2016 at 6:54 PM

    You mention this recipe as using all of your Chinook hops, but all three recipes are Cascade-centric. I assume this was just a typo on your part? If so, then your typo sparked my interest in brewing a black rye ipa using my homegrown chinook (and zeus). The dankness seems like it would work well with the subtle roast qualities of midnight wheat, AND I need a hop-centric beer to throw a bunch of chinook and zeus at 😀


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