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The Plague Black IPA Full Brew Day & Homebrew Recipe

This beer turned out so good that I drank it all before I could review it! This is now my go to Black IPA. It’s super juicy and light which comes as a pleasant surprise given the dark color. I really love the HBC 586 hops, they’re very tropical and fruity and make for a great dry hop! *Equipment links below! Wanna try my brews? Help bring Flora Brewing to city near you! Support my fundraiser: https://www.gofundme.com/f/florabrewing If you want my videos early / ad free + monthly happy hours + merch join the Patreon!   / florabrewing   Listen to my new podcast Brewing After Hours here: https://link.florabrewing.com/Brewing... Equipment used: Clawhammer Supply 120V Electric System: https://bit.ly/2ugBQKg Blichmann Riptide pump: https://bit.ly/3alWNnO Monster Mill: https://bit.ly/3aohPlJ SS Brewtech Fermenter: https://bit.ly/2Vlbr9p Hudson sprayer for sanitizer: https://amzn.to/2RY1Fbw Refactometer: https://amzn.to/39Hd45A Brewfather App: https://bit.ly/38JXW7t For everything else Flora Brewing:   / flora_brewing​   https://FloraBrewing.com​   / florabrewing​     / florabrewery​     / florabrewing     / brewingafterhours   **Sign up for my email list here: https://rebrand.ly/FloraBrewsletter The Plague Black IPA 6.6% / 15.4 °P Recipe by Flora Brewing All Grain Batch Volume: 4.75 gal Boil Time: 60 min Vitals Original Gravity: 1.061 Final Gravity: 1.009 IBU (Tinseth): 68 Color: 30.5 SRM  Mash Temperature — 152.6 °F — 45 min Malts (13 lb) 10 lb 8 oz (80.8%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM 1 lb (7.7%) — Briess Caramel Malt — Grain — 60 SRM 12 oz (5.8%) — Weyermann Carafa III — Grain — 525 SRM 12 oz (5.8%) — Briess Wheat White Malt — Grain — 2.3 SRM Hops (11 oz) 1 oz (31 IBU) — hbc 586 13.3% — Boil — 30 min 1 oz (11 IBU) — Medusa 7.5% — Boil — 15 min 2 oz (9 IBU) — Medusa 7.5% — Boil — 5 min 2 oz (16 IBU) — hbc 586 13.3% — Boil — 5 min 3 oz — hbc 586 13.3% — Dry Hop — day 3 2 oz — Medusa 7.5% — Dry Hop — day 3 Miscs 1 g — Baking Soda (NaHCO3) — Mash 5 g — Calcium Chloride (CaCl2) — Mash 4.8 g — Epsom Salt (MgSO4) — Mash 10 g — Gypsum (CaSO4) — Mash Yeast 1 pkg — White Labs WLP001 California Ale Fermentation Primary — 68 °F — 14 days Water Profile Ca+2 126 Mg+2 16 Na+ 17 Cl- 86 SO4-2 254 HCO3- 40 #BrewDay #Homebrewing #LearntoBrew #BlackIPA #Brewing #Beer #HowtoBrewBeer #MakeBeeratHome #Homebrewing101 #FloraBrewing #BeerRecipe #SarahFlora #BrewingAfterHours #BeerPodcast