Paint It Black Ale (Scottish Black, Belgian Black)

Brewing date: Aug. 31, 2014
#31 and #32 - 6.5 gal

Brew day with the boys. Wes, Eric, and Kevin joined me to do a big, black ale. Tons of fun, but the gents probably got more than they bargained for as I explained the process. Based on Dark Horse Brewing's Reserve Special Black Ale, we split the batch and fermented 3 gallons respectively between two yeasts. I'm not sure how much of the yeast character will shine through on a beer this dark, but I fermented the Belgian yeast a bit warmer during the first 48 hrs. to try and push the fruity notes.

The guys brought over an assortment of great Octoberfests and we grilled out later that afternoon. An all around great afternoon.

Ingredients:

• 12 lb 2-row malt (Briess)
• 1.5 lb Caramel 40L
• 1.5 lb Caramel 80L
• 1.5 lb Chocolate malt
• 10.5 oz Roasted barley
• 5.5 oz Black malt
• 0.5 oz Columbus (15.2%, pellet) (60)
• 0.5 oz Nugget (13.3%, pellet) (30)
• 0.5 oz Simcoe (14.1%, leaf) (15)
• 1.5 t Irish moss (15)
• 0.25 oz Chinook (11.6%, pellet) (5)
• 0.25 oz Columbus (15.2%, pellet) (5)
• Wyeast 1728 Scottish Ale 1L yeast starter
• Wyeast 3522 Belgian Ardennes yeast

Target OG: 1.068

Target FG: 1.019

Target ABV: 6.47%

Target IBU: 49

Schedule:

• Mash in 6 gal @ 164F
• Sac rest @ 152F (60)
• Mash out @ 168 (10)
• Batch sparge 4.5 gal
• Boil (60)
• Chill to 66F and pitch

Observations:

First running: 4 gal @ 1.075

Second running: 3.75 gal @ 1.030

Pre-boil: 7.75 gal @ 1.055

OG: 1.069

Fermentation:
Scottish Ale - Ferment at 66F, ambient air temperature
Belgian Ale - Warm and rest at 72F for 48 hrs,
ambient air temp 66F