help with recipe

Beer Recipes
1

I have a question- I bought the grain bill for the following recipe but failed to have the grains separated. Will this not turn out if I mash the Carafa2 specail with the other grains? I didn’t have the grains milled but It would take a considerable amount of time to pick thru all the grains to separate out the carafa. LEt em know your thoughts. Recipe follows.

ROSE CITY BLACK IPA

BEER RECIPE

Recipe Name: Rose City Black IPA
Style: Black IPA
Mash: All-Grain
Volume: 6 Gallons (.75 gallons absorbed by kettle hops, .25 gallons lost to trub/dry hops)
OG: 1.061
FG: 1.012
% Alc: 6.6% ABV
IBU: 68
SRM: 39

Description of this Beer
This is a perfect example of a black IPA. The malt backbone is pleasant, but falls prey to the hop aroma and flavor, which meld with the subtle roastiness to taste almost minty, oreo-like, and decidedly more herbal than it would be without the Carafa.

Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
10 lbs US 2-row
1 lb US Munich 10L
1 lb US Crystal 40L
1.5 lbs German Carafa Special II (added at sparge)

Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
US Summit 18.5 % 0.50 oz 30.0 Loose Pellet Hops 60 Min From End
US Simcoe 12.7 % 1.00 oz 13.6 Loose Whole Hops 10 Min From End
US Cascade 5.7 % 1.00 oz 6.1 Loose Whole Hops 10 Min From End
US Summit 18.5 % 1.00 oz 10.9 Loose Whole Hops 5 Min From End
US Simcoe 12.7 % 1.00 oz 7.5 Loose Whole Hops 5 Min From End
US Simcoe 12.7 % 1.00 oz 0.0 Loose Whole Hops At turn off
US Summit 18.5 % 0.50 oz 0.0 Loose Whole Hops At turn off
US Cascade 5.7 % 0.50 oz 0.0 Loose Whole Hops At turn off
US Simcoe 12.0 % 1.00 oz 0.0 Loose Pellet Hops Dry-Hopped
US Cascade 6.0 % 0.50 oz 0.0 Loose Pellet Hops Dry-Hopped

Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
1 Whirlfloc tablet added 15 min before flameout

Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) Amount Pitched
I Used Pacman, but 1056/001/US-05 should all work fine, but may require additional fining Big Starter or lots of slurry

Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.
Mash at 151F for 60 min, followed by 15 min “cool” batch sparge (with 155F water)
Boil for 90 min
Ferment at 58F

2

The purpose of adding the carafa later is to avoid the pH drop it will cause.  You can add it to the main mash if you monitor and adjust the pH.  BTW, that’s an insane amount of carafa.

3

Cut it back to a pound and leave it in the mash? I can pull some of it out just not all of it I dont have that kind of patience. What would I use to raise the ph?
Thanks,

4

I prefer pickling lime to raise pH.  Do you have a water analysis and/or pH meter?  If not, you;d be best off to not mess with it.  You can certainly leave it in the mash, see what happens, and adjust next time if necessary.

5

I would also say that is way too much carafa malt (in my opinion). I recently used 7 oz of midnight wheat in a black lager that got me to 26 SRM and is definitely dark enough for a black IPA. It all depends on how much roast you want but I would definitely cut it back to under a pound. After looking at the OP it sounds like it is too late for that…

6

Thanks for your responces- I will reduce the amount of Carafa and see what happens.

7

Take a look at Black Prinz next time in place of the carafa

8

The last time I brewed a schwarzbier I used one pound in a three gallon batch (I like my schwarzbier  really black) and it turned out great.

9

My last batch was a black IPA with midnight wheat that has almost no roastiness.

10

yeah that amount of carafa is likely not going to align with what youre targeting. its very strong and doesn’t require much.