I'm going to brew a double batch of CD/BIPA with a friend at the end of January. The recipe's based on my own approach to brewing something akin to Brew Dog's Libertine Black. I've brewed two of those and they were very much what I wanted them to be, so my reckoning is the basis of the recipe is sound.
However, I kinda want to step up my hoppy beer skils, and impress the friend, so any advice here would be much appreciated.
For 20 liters of 1.079 OG:
4.5 kg Pale (60%)
1.7 kg Munich II (22.7%)
0.7 kg Cara-aroma 2 (9.8%)
0.6 de-husked black (8%)
Mash everything in the mid-range, around 67°C until complete. Mash hopping with about 25% of the aroma hops.
Batch sparge with 90°C water.
Boil for 70' with
25g Amarillo @ mash
25g Simcoe @ mash
30g Columbus @ FWH
25g Amarillo @T-5'
25g Simcoe @T-5'
25g Amarillo @hopstand
25g Simcoe @hopstand
25g Amarillo @dryhop - 10 days
25g Simcoe @dryhop - 10 days (together with Ama)
Ferment with US-05 or Denny's Favourite, depending which is easier to get/prepare by then.
Brew two successive batches and ferment together in one vessel. Ambient temp until primary complete, then ambient in cool/cold garage for an additional two weeks. Lacking a 40 liter secondary vessel, return to warmer ambient temp for dryhopping.
Bottle with priming sugar (plain pale sucrose) measured to 2.2 volumes.
My recipe on which I based this was a singe hop Simcoe, which took about 4-5 weeks to smoothe out the rough edges of the dank Simcoe. This recipe replaced half the Simcoe with Amarillo, and subbed Columbus for bittering hops (couldn't find Warrior).
I intend to use locally sourced soft water. If I can get it, I'll post a report, but I'm fairly sure that won't be the case and I'll have to wing it. Advice on water treatement for a CD/BIPA of this ilk would be much appreciated.
Hops schedule: makes sense? I've some 2oz bags of Galaxy, Pekko, Jarrylo, Azzaca and Comet which I intended to use, and some leftover Sorachi Ace too. 8oz of Citra too if memory serves.
Dehusked black: I've used Carafa Special III in the previous incarnations which was good but not dark enough to my liking (the beer was called Liquid Black so it couldn't just be merely dark so I added Sinamar to darken it further). In this case, the colour's less demanding, and in fact a more murky almost-black will do just fine. Just concerned that Dingemans Mroost1400 may taste drastically different from Weyermanns Carafa Spec.III.
Mash hopping and FHW: I am aware of the debate. Suffice to say I'm still trying to make up my mind and that previous experience does not make me disinclined to continue along that path.
Thanks in advance, y'all!