As deep in character as it is in colour, Old Crow Black IPA has definitive roast elements and subtle caramel tones which partner with moderate hopping to create a mysteriously drinkable brew. Old Crow Black IPA is a choice brew for an evening spent by a toasty open fireplace.
OG - 1.055
FG - 1.012
IBU - 65
SRM - 48
ABV 5.6%
Note: Results may vary depending on the types of equipment used. If using the Grainfather, go to grainfather.com to strike water and sparge water calculations. Final batch volumes may vary depending on the brewing system used.
Ingredients for The Old Crow Black IPA
4.5kg - Gladfield American Ale Malt
650g - Joe White Crystal Malt
250g - Weyermann Melanoidin Malt
120g - Joe White Roasted Barley
90 min - 20g Hops #1
60 min - 20g Hops #1
15 min - Whirlfloc Tablet
15 min - 50g Hops #2
0 min - 50g Hops #2
1 Packet - Fermentis US-05 Ale Yeast
Brew Time: 4 - 5 weeks
This kit also includes hops products, The exact flavours are a store secret. Exact Hop's names are given on the recipe card in the kit.
40g bag of Hops #1
100g bag of Hops #2
Instructions
Mash Schedule: 65°c for 90 mins, then mash out at 77°c for 10 mins (optional: add 5.2pH buffer to strike water)
Lauter/Sparge: Sparge with enough 77°c water to achieve 28L pre-boil volume
Boil Schedule: Boil for 90 mins, adding hops and whirlfloc as indicated.
Fermentation: Cool wort to 24°c, aerate wort and pitch yeast. Ferment at 19°c for 2 weeks or until SG reaches 1.0112, then transfer to bottle or keg and enjoy! (optional: As yeast activity slows, rack beer to the secondary vessel and dry hop with 50g Hops #2. Allow 7 days in secondary, then transfer to keg or bottle.)
Cheers!
For other flavours and recipes check out the products below.