{"id":526,"date":"2016-02-07T18:09:00","date_gmt":"2016-02-07T18:09:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2016\/02\/07\/black-mamba-the-third\/"},"modified":"2017-09-15T17:47:59","modified_gmt":"2017-09-15T17:47:59","slug":"black-mamba-the-third","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2016\/02\/07\/black-mamba-the-third\/","title":{"rendered":"Black Mamba the Third"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Changes from last year – hops & sugar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Ever since planting my own hops back in 2013 it has become a tradition to brew a black rye IPA, the Black Mamba<\/i> (recipe:\u00a0year 1<\/a>, year 2<\/a>), 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<\/a>, year 2<\/a>). 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.<\/p>\n

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.<\/p>\n

Recipe and Brew-Day notes below the fold
\n<\/a><\/p>\n

\n

Recipe<\/h3>\n\n\n\n\n
Black Mamba the Third<\/i><\/span><\/td>\n<\/tr>\n
Black IPA<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n
Type:<\/i><\/b> All Grain<\/td>\nDate:<\/i><\/b> 07 Feb 2016<\/td>\n<\/tr>\n
Boil Time:<\/i><\/b> 75 min<\/td>\nBrewhouse Efficiency:<\/i><\/b>\u00a072.00\u00a0%<\/i><\/b><\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/b><\/caption>\n
Amt<\/b><\/th>\nName<\/b><\/th>\nType<\/b><\/th>\n#<\/b><\/th>\n%\/IBU<\/b><\/th>\n<\/tr>\n
0.10 kg<\/td>\nRice Hulls (Briess) (0.0 SRM)<\/td>\nAdjunct<\/td>\n1<\/td>\n1.3 %<\/td>\n<\/tr>\n
5.00 kg<\/td>\nCanadian 2 Row Pale Malt (2.0 SRM)<\/td>\nGrain<\/td>\n2<\/td>\n62.7 %<\/td>\n<\/tr>\n
1.81 kg<\/td>\nRye Malt (Weyermann) (3.0 SRM)<\/td>\nGrain<\/td>\n3<\/td>\n22.8 %<\/td>\n<\/tr>\n
0.45 kg<\/td>\nChocolate Wheat (Weyermann) (415.0 SRM)<\/td>\nGrain<\/td>\n4<\/td>\n5.7 %<\/td>\n<\/tr>\n
0.15 kg<\/td>\nVictory Malt (25.0 SRM)<\/td>\nGrain<\/td>\n5<\/td>\n1.9 %<\/td>\n<\/tr>\n
0.45 kg<\/td>\nSugar, Table (Sucrose) (1.0 SRM)<\/td>\nSugar<\/td>\n6<\/td>\n5.7 %<\/td>\n<\/tr>\n
55.00 g<\/td>\nNorthern Brewer [9.30 %] – Boil 75.0 min<\/td>\nHop<\/td>\n7<\/td>\n47.7 IBUs<\/td>\n<\/tr>\n
56.70 g<\/td>\nCascade [4.00 %] – Boil 20.0 min<\/td>\nHop<\/td>\n8<\/td>\n11.1 IBUs<\/td>\n<\/tr>\n
1.00 tsp<\/td>\nIrish Moss (Boil 15.0 mins)<\/td>\nFining<\/td>\n9<\/td>\n–<\/td>\n<\/tr>\n
56.70 g<\/td>\nCascade [4.00 %] – Boil 10.0 min<\/td>\nHop<\/td>\n10<\/td>\n6.7 IBUs<\/td>\n<\/tr>\n
56.70 g<\/td>\nCascade [4.00 %] – Boil 5.0 min<\/td>\nHop<\/td>\n11<\/td>\n4.0 IBUs<\/td>\n<\/tr>\n
56.70 g<\/td>\nCascade – Garden Grown [4.00 %] – Steep\/Whirlpool 15.0 min<\/td>\nHop<\/td>\n12<\/td>\n5.0 IBUs<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nConan (Headdy Topper) (Alchemist Brewery #)<\/td>\nYeast<\/td>\n13<\/td>\n–<\/td>\n<\/tr>\n
36.00 g<\/td>\nCascade [4.00 %] – Dry Hop 3.0 Days<\/td>\nHop<\/td>\n14<\/td>\n0.0 IBUs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
\n
Beer Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Est Original Gravity:<\/i><\/b> 1.069 SG<\/td>\nMeasured Original Gravity:<\/i><\/b> 1.068 SG<\/td>\n<\/tr>\n
Est Final Gravity:<\/b><\/i> 1.010 SG<\/td>\nEstimated Alcohol by Vol:<\/i><\/b>\u00a07.7 %<\/td>\n<\/tr>\n
Bitterness:<\/b><\/i>\u00a074.5 IBUs<\/td>\nEst Color:<\/b><\/i>\u00a025.6 SRM<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Mash Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Mash Name:<\/i><\/b> Single Infusion, Light Body, Batch Sparge<\/td>\nTotal Grain Weight:<\/i><\/b> 7.97 kg<\/td>\n<\/tr>\n
Sparge Water:<\/i><\/b> 18.01 l<\/td>\nGrain Temperature:<\/i><\/b> 16.0 C<\/td>\n<\/tr>\n
Sparge Temperature:<\/i><\/b> 75.6 C<\/td>\nTun Temperature:<\/i><\/b> 17.0 C<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n
Mash Steps<\/caption>\n
Name<\/b><\/th>\nDescription<\/b><\/th>\nStep Temperature<\/b><\/th>\nStep Time<\/b><\/th>\n<\/tr>\n
Mash In<\/td>\nAdd 25.25 l of water at 70.1 C<\/td>\n63.5 C<\/td>\n75 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
Sparge Step:<\/i><\/b> Batch sparge with 1 steps (18 L) of 75.6 C water<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
\n
arbonation and Storage<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Carbonation Type:<\/i><\/b> Keg<\/td>\nVolumes of CO2:<\/i><\/b> 2.5<\/td>\n<\/tr>\n
Pressure\/Weight:<\/i><\/b> 14 PSI<\/td>\nCarbonation Used:<\/i><\/b> Keg with 14 PSI<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Notes<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Changes from last time:
\n-adding sugar to boost gravity and dry beer
\n-more dilute mash
\n-replaced debittered chocolate malt with dark wheat malt to reduce roastinessWater Adjustments:
\nMash (19.5L):
\n-9.5g gypsum
\n-0.9g NaCl
\n-5.6g epsom
\n-4 ml lactic acid<\/p>\n

Sparge (18.6L):
\n-7.1g gypsum
\n-0.6g NaCl
\n-4.2g epsom<\/p>\n

Mash:
\n-Hit 63.5C dead-on
\n-Collected ~2L extra, SG was ~5 points lower than expected, boiled an extra 10 min @ max to reduce volume<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Boil:<\/p>\n

-Boiled an extra 10 min to reduce volume prior to adding bittering hops<\/div>\n","protected":false},"excerpt":{"rendered":"

Changes from last year – hops & sugar Ever since planting my own hops back in 2013 it has become<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[129,52,128],"class_list":["post-526","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","tag-ipa","tag-recipe","tag-wet-hops"],"yoast_head":"\nBlack Mamba the Third - 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