TANDEMBRYGGERIET BrewBlog > BrewBlogs > Svarte Helhvete Black Wheat IPA [Imperial Stout]

Svarte Helhvete Black Wheat IPA

Specifics

Style:

Category:	Stout
Number:	13F

An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.

Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout.

Brew Date:

January 19, 2013

Tap Date:

February 13, 2013

Yield:

37.3 liters

Color (EBC/SRM):

51/25.9

Bitterness (Calc):

170 IBU (Tinseth)

BU/GU:

2.15

Calories:

268 (12 ounces)

ABV:

8.8%

ABW:

6.9%

Batch No:	2013/2
OG:	1.079
OG (Plato):	19.1° P
FG:	1.016
FG (Plato):	4.08° P
Real Extract:	6.79° P
App. Atten.:	78.7%
Real Atten.:	64.4%

General Information

Method:	All Grain

Method:

All Grain

Comments

Scale Recipe

Enter desired final yield (volume):

liters

Extract

1.00 kilograms	DME - Light	6.6% of grist
1.00 kilograms	Total Extract Weight	6.6% of grist

Malts and Grains

6.50 kilograms

Best Weizenmalz hell

42.8% of grist

1.00 kilograms

Weyermann Münchener Malz Typ II

Color (L):

8.1-9.9 °L

Info/Use:

dunkle Biere, Festbiere, Starkbiere, Malzbiere, Schwarzbiere. Unterstreichung des typischen Biercharakters durch Aromaverstärkung. Erzielung einer kräftigen Bierfarbe.

<= 100 %

6.6% of grist

2.50 kilograms

Brewferm Whiskeymalz

Color (L):	1.5-3 °L
Info/Use:	The real whisky malt as used by Scottish distilleries. Lightly peated to deliver the characteristic aroma of peat.

16.4% of grist

0.80 kilograms

Thomas Fawcett Amber Malt

Color (L):	55-70 °L
Info/Use:	Dry, mild coffee flavour, amber colour. Adjunct for bitters.

5.3% of grist

0.80 kilograms

Braunbiere
Bockbiere
Amber Biere
dunkle Lagerbiere
Dark Ales, Stouts
Porters

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe

5.3% of grist

0.80 kilograms

Weyermann Dinkelröstmalz (Chocolate Spelt Malt)

Color (L):

230-330 °L

Info/Use:

Für Mehrkornbiere.

Sorgt für dunklere Bierfarben und typischen, mildem Röstgeschmack.

Zugabe bis zu 5 %.

5.3% of grist

0.40 kilograms

Für Spezialbiere, Roggenbiere.

Röstroggen ist ein sehr dunkles Röstmalz und wird aus gesundem deutschen Qualitätsroggen hergestellt.

Zugabe bis zu 5 %.

2.6% of grist

0.90 kilograms

Muntons Roasted Barley

Color (L):

698 °L

Info/Use:

1250-1500 EBC

634-761 °L

5.9% of grist

0.50 kilograms

Haferflocken Bjørn Havregryn (store)

3.3% of grist

14.20 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	37.3 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	79.8 litres	37.3 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	14.2 kilograms
Grain Absorbtion:	25.2 litres
Total Water Needed:	123.9 litres	79.8 litres (runoff) + 25.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	35.5 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	88.4 litres	123.9 litres (total water) – 35.5 litres (mash water)

)

93.4% of grist

Adjuncts

1.00 kilograms

Sucrose (Table Sugar)

Non-Fermentables

8 g

Yeast Nutrient @ 10 minutes

Hops

210.00 grams

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

7.1% Leaf @ 90 minutes
Type: Bittering
Use: Boil

1491 AAUs

137.00 grams

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

8.2% Leaf @ 45 minutes
Type: Bittering
Use: Boil

1123.4 AAUs

20.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 30 minutes
Type: Flavor
Use: Boil

270 AAUs

20.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

9.7% Pellets @ 30 minutes
Type: Flavor
Use: Boil

194 AAUs

20.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

14.5% Pellets @ 30 minutes
Type: Flavor
Use: Boil

290 AAUs

20.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 30 minutes
Type: Flavor
Use: Boil

290 AAUs

80.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

1080 AAUs

80.00 grams

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

10.8% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

864 AAUs

80.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

960 AAUs

70.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

9.7% Pellets @ 2 minutes
Type: Aroma
Use: Aroma

679 AAUs

45.00 grams

Amarillo

Region:	United States
AAU Range:	8 - 11%
Notes:	Floral, citrus aroma.
Typical Use:	Flavor, aroma.
Substitution:	Cascade, Centennial, Chinook, Ahtanum.
Example:	Bighorn Big Red IPA

11.9% Pellets
Type: Aroma
Use: Dry Hop

535.5 AAUs

75.00 grams

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

11% Pellets
Type: Aroma
Use: Dry Hop

825 AAUs

45.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets
Type: Aroma
Use: Dry Hop

607.5 AAUs

75.00 grams

Columbus

Region:	United States
AAU Range:	14 - 16%
Notes:	Pungent aroma.
Typical Use:	Bittering, dry hopping.
Substitution:	Nugget, Chinook, Wye Target, Northern Brewer, Centennial
Example:	IPA, Pale Ale, Stout

14.5% Pellets
Type: Aroma
Use: Dry Hop

1087.5 AAUs

75.00 grams

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

12% Pellets
Type: Aroma
Use: Dry Hop

900 AAUs

1,052.00 grams

Total Hop Weight

11146.9 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C
Amount:	3500 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	21.8	Efficiency:	156.3%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe Hefestarter mit 475 g Moss ME in 4 l Wasser und 6 Röhrchen WLP004 irish Ale (Prod.-datum: 28.11.2012) am 16.01. abends angesetzt; im Gästezimmer Maischeschema Einmaischen: 52 ºC 15 Min. @ 52 ºC 75 Min. @ 66 ºC 15 Min. @ 78 ºC Gebraut mit 55 l Brauwasser. Brautagprozess 12:45 Eingemaischt, Beginn 1. Rast 12:54 1. PP -- gerührt. Sehr feste Maische. 13:01 Ende 1. Rast 13:06 2. PP -- gerührt. Sehr feste Maische. 13:25 Beginn 2. Rast 13:29 4. PP -- gerührt. Maische wird etwas lockerer. 13:52 5. PP -- gerührt 14:04 6. PP 14:14 7. PP 14:24 8. PP -- gerührt 14:47 Ende 2. Rast. 14:53 Umgestellt auf manuell @ 73 ºC 15:04 Neu programmiert 15:06 Beginn 3. Rast 15:22 Ende 3. Rast 15:28 Malzrohr hoch -- Start Aufheizen zum Kochen 15:40 gespült mit 8 l Wasser @ 78 ºC. Wasser läuft nur sehr langsam ab. Als die Temperatur 95 ºC erreicht, schließlich mit dem Löffel im Malz herumgestochert, damit die Flüssigkeit besser abläuft, und das Malzrohr entfernt. 16:24 kocht. Preboil-Messung: 52,5 l, SG: 1.059; Ausbeute: 75 % 16:30 1 kg Zucker + 1 kg SprayMalt light hinzugegeben 16:45 210 g Perle (Bitterhopfen) rein 17:09 137 g Perle (Bitterhopfen) rein 17:23 Flavour-Hopfen rein 17:44 Kühlspirale rein 17:47 8 g Hefenahrung rein 17:50 Aromahopfen rein 17:54 Wasser marsch! 18:32 Würze marsch! 18:57 2 l Wasser zugegben 19:00 OG 1.079 19:06 Hefe zugegeben; Eimer zu 20.01.2013 Mittags ist Gärung gut in Gang -- ca. 1 Plop/2 Sek., 18 °C Nachmittags 1 Plop/Sek. 21.01.2013 Abends entdeckt, dass Hefe durch den Gärstopfen gelaufen ist. Ausgetauscht; danach ca. 1 Plop/3 Sek., Temp. 20 °C 03.02.2013 Trockenhopfen: 75 g Centennial 75 g Columbus 75 g Simcoe 45 g Amarillo 45 g Citra SG: ~1.025

Hefe
Hefestarter mit 475 g Moss ME in 4 l Wasser und 6 Röhrchen WLP004 irish Ale (Prod.-datum: 28.11.2012) am 16.01. abends angesetzt; im Gästezimmer

Maischeschema
Einmaischen: 52 ºC
15 Min. @ 52 ºC
75 Min. @ 66 ºC
15 Min. @ 78 ºC

Gebraut mit 55 l Brauwasser.

Brautagprozess

12:45 Eingemaischt, Beginn 1. Rast

12:54 1. PP -- gerührt. Sehr feste Maische.

13:01 Ende 1. Rast

13:06 2. PP -- gerührt. Sehr feste Maische.

13:25 Beginn 2. Rast

13:29 4. PP -- gerührt. Maische wird etwas lockerer.

13:52 5. PP -- gerührt

14:04 6. PP

14:14 7. PP

14:24 8. PP -- gerührt

14:47 Ende 2. Rast.

14:53 Umgestellt auf manuell @ 73 ºC

15:04 Neu programmiert

15:06 Beginn 3. Rast

15:22 Ende 3. Rast

15:28 Malzrohr hoch -- Start Aufheizen zum Kochen

15:40 gespült mit 8 l Wasser @ 78 ºC. Wasser läuft nur sehr langsam ab. Als
die Temperatur 95 ºC erreicht, schließlich mit dem Löffel im Malz
herumgestochert, damit die Flüssigkeit besser abläuft, und das Malzrohr
entfernt.

16:24 kocht. Preboil-Messung: 52,5 l, SG: 1.059; Ausbeute: 75 %

16:30 1 kg Zucker + 1 kg SprayMalt light hinzugegeben

16:45 210 g Perle (Bitterhopfen) rein

17:09 137 g Perle (Bitterhopfen) rein

17:23 Flavour-Hopfen rein

17:44 Kühlspirale rein

17:47 8 g Hefenahrung rein

17:50 Aromahopfen rein

17:54 Wasser marsch!

18:32 Würze marsch!

18:57 2 l Wasser zugegben

19:00 OG 1.079

19:06 Hefe zugegeben; Eimer zu

20.01.2013
Mittags ist Gärung gut in Gang -- ca. 1 Plop/2 Sek., 18 °C
Nachmittags 1 Plop/Sek.

21.01.2013
Abends entdeckt, dass Hefe durch den Gärstopfen gelaufen ist. Ausgetauscht; danach ca. 1 Plop/3 Sek., Temp. 20 °C

03.02.2013
Trockenhopfen:
75 g Centennial
75 g Columbus
75 g Simcoe
45 g Amarillo
45 g Citra
SG: ~1.025

Fermentation

Primary:	7 days @ 18° C
Secondary:	14 days @ 22° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Awards & Competitions

Entry Name:	Svarte Helhvete Black Wheat IPA
Competition:	NM i hjemmebrygging 2013: pl. 14 publikums favoritt
Date:	May 26, 2012
Style:	Imperial Stout
Place:	Entry Only

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