India Black Ale

My first go at an IBA. Should be bitter (but not-too-bitter) and citrusy. I added the carafa II when I started the sparge; hopefully this keeps the roasty flavors balanced with the big hop character.

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	India Black Ale		Style:	India Black Ale
Type:	All grain		Size:	6 gallons
Color:	89 HCU (~32 SRM)		Bitterness:	76 IBU
OG:	1.065		FG:	1.010
Alcohol:	7.0% v/v (5.5% w/w)
Water:	Reverse osmosis water, 1 tsp gypsum added to the mash to correct pH.
Grain:	9.75 lb. American 2-row 12 oz. American crystal 40L 12 oz. British crystal 70-80L 1 lb. Carafa II
Mash:	87% efficiency
	Single infusion mash, 151*F for one hour. No mashout. 1 hr fly-sparge.
Boil:	60 minutes	SG 1.052	7.5 gallons
	1/2 tsp Wyeast yeast nutrient added five minutes before flameout.
Hops:	.75 oz. Galena (11% AA, 60 min.) 1 oz. Chinook (12% AA, 15 min.) 1 oz. Amarillo (10.1% AA, 10 min.) 1 oz. Centennial (9.5% AA, 10 min.) 1 oz. Centennial (9.5% AA, 0 min.) 1 oz. Cascade (5.4% AA, 0 min.) 1 oz. Amarillo (aroma) 1 oz. Centennial (aroma) 1 oz. Cascade (aroma)
Yeast:	Pitched atop US05 yeast cake from 14-day-old stout, OG of stout was 1.064. I poured out about half the cake before pumping in the wort.
Log:	Fermentation chamber ambient temp: 60*F for first week, then room temperature for 10 days. "Aroma hops" are a 7 day dry hop in a sanitized nylon stocking.
Carbonation:	Keg and force carb to 2.2 volumes.
Tasting:	Tasty?

Recipe posted 08/13/11.