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Kilt Dropper Black IPA All-grain
ABV5.80 %
BJCP Style
24. Specialty/Experimental/Historical, Specialty/Experimental/Histroical
High IBU black IPA fermented with Irish Ale yeast. Added honey to help boost alcohol without adding to the FG. To help drive down the finishing gravity, I kept the mash temp on the low side. Used Simcoe to try to get some pine notes in there. Vienna base malts used just to add some complexity to the relatively simple grain bill. My water has no sulfates, so I added gypsum to get close to a 1:1 chloride to sulfate ratio for a balanced malty flavor and a rounder bitterness. Aiming for some good IPA-like clarity so Irish Moss was added.
Submitted by CEL on 01-Nov-2009

Recipe Details
Tasting Notes N/A
Awards N/A
Boil Volume 1.50 gallons
Boil Time 60 minutes
Batch Size 1.00 gallons
Yeast WYEAST 1084 - Irish Ale (70% app. attenuation)
Primary Fermentation 1Gal Glass carboy, 2-3 weeks
Secondary Fermentation nope
Other Fermentation Bottle condition, probably best a little aged hence the high IBUs to last over the aging period
Procedure Mash Temp 148F, Mash Time 1 hour, Batch Sparge, 60Min boil, Ferment Temp 64F,
  Style Comparison
  Low   High
OG 1.064
FG 1.019
IBU 225
SRM 25
ABV 5.80
% Weight Weight (lbs) Grain Note Gravity Points Color
81.6 % 2.00 American Vienna 52.5 4.0
10.2 % 0.25 Honey Don't add to boil, stir in after flame out 6.6 1.5
4.1 % 0.10 Black Patent 2.2 500.0
4.1 % 0.10 American Crystal 40L 2.6 40.0
  2.45     63.8  
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 0.60 Simcoe Pellet 11.9 7.1 60 0.271 144.9
40.0 % 0.40 Simcoe Pellet 11.9 4.8 35 0.225 80.1
  1.00               225.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/8 tsp Gypsum Trying to achieve 1:1 chloride to sulfate ratio with my water
1/2 tsp Irish Moss Added at 15m left in boil