Mother of Invention Black IPA

Sometimes a brewday takes an unexpected turn.  I’d been planning for several months to make a strong, dark “winter” saison with vanilla bean and cinnamon in secondary.  Unfortunately, my WY3711 French Saison yeast starter never got going at all; the yeast were pretty fresh, so I’m not sure what happened.  The brew was taking place on my recent massive bottling day, so I didn’t have a lot of time to run out for more yeast (and I wasn’t relishing the thought of how much it would cost to buy multiple packets to get my pitching rate to the appropriate levels).

So, weighing my options, I made a couple quick changes: I went with the packet of US-05 dry yeast I keep around for backup, and switched the saison’s minimal hopping schedule for a much heavier one, using Centennials I’d picked up for a future Two Hearted Ale-style beer.  The result: my first black IPA (or, given the IBUs, DIPA).

The grain bill is not what I’d normally pick for an IPA.  Munich malt is great, but usually I’d swap the German pilsner for domestic 2-row.  I’d also use a lighter, less dark-fruity crystal malt than Special B if I’d really been planning this, but at under 5% I expect it won’t really dominate.  The heavy use of wheat should be the most interesting aspect; often a little wheat (malted or otherwise) is added to pale ales to aid head retention, but at nearly one-quarter of the grist, this one’s more in American wheat beer territory.  With the dry hopping still to come, it’ll be a while before I can comment on the final profile.

Mother of Invention Black IPA

Projected OG: 1.071
Projected SRM: 35.9
Projected IBU: 99.7
Brewhouse Efficiency: 63%
Boil time: 90 minutes

for 5 gallons:

Grain/Fermentables
5 lb    Pils - 32.3%
5 lb    Munich - 32.3%
3.5 lb    Wheat malt - 22.6%
12 oz    Special B - 4.8%
8 oz    Carafa III - 3.2%
12 oz    Homemade amber candi sugar (10 min) - 4.8%

Hops
1 oz    Centennial (9.2%) (FWH)
1 oz    Columbus (14.5%) (90 min)
1 oz    Centennial (30 min)
1 oz    Centennial (5 min)
1 oz    Centennial (2 min)
1 oz    Centennial (dry hop)

Yeast
1 pkg    US-05 (rehydrated)

Extras
3 g    Gypsum
1 tsp    Irish moss (30 min)
1.5 tsp    Yeast nutrient (30 min)


Brewday: 11 February 2011
Mash-in: 18.5 qts @ 149̊F for 3.5 hours - temp dropped to 138̊F
1st sparge: 9 qts @ 168̊F (added @ 212̊F)
2nd sparge: 10 qts @ 165̊F (178̊F)
Pre-boil volume: 7.5 gallons?
Pre-boil SG (w/o sugar): 11̊P (1.044)
Post-boil volume: 5.2 gallons
OG (w/sugar): 17.3̊P (1.071)

Whirlpooled and let sit for 40 minutes before chilling.

Horrendous time straining hops using strainer bags in bucket; took forever and was really messy.

Started upstairs (68̊F ambient) then move to basement (52̊F) once active fermentation started.

20 February 2011: Active fermentation finally started slowing down; brought it upstairs to finish out.  Smelled wonderfully hoppy through the airlock.

Dry hopped: 25 February 2011
In primary.  Back to the basement.

Bottled: 4 March 2011
FG: 1.015
ABV: 7.3%
Bottled with 4.2 oz dark brown sugar