20: The Follower

Recipe Overview

Wort Volume Before Boil:	7.00 l	Wort Volume After Boil:	5.00 l
Volume Transferred:	5.00 l	Water Added To Fermenter:	0.00 l
Volume At Pitching:	5.00 l	Volume Of Finished Beer:	5.00 l
Expected Pre-Boil Gravity:	1.007 SG	Expected OG:	1.057 SG
Expected FG:	1.014 SG	Apparent Attenuation:	74.0 %
Expected ABV:	5.7 %	Expected ABW:	4.5 %
Expected IBU (using Tinseth):	61.7 IBU	Expected Color (using Morey):	44.8 SRM
BU:GU ratio:	1.08	Approx Color:
Mash Efficiency:	75.0 %
Boil Duration:	60.0 mins
Fermentation Temperature:	18 degC

Fermentables

Ingredient	Amount	%	MCU	When
German Carafa III	0.150 kg	17.0 %	131.4	In Mash/Steeped
UK Medium Crystal	0.080 kg	9.1 %	8.0	In Mash/Steeped
Extract - Light Dried Malt Extract	0.650 kg	73.9 %	3.3	Start Of Boil

Hops

Variety	Alpha	Amount	IBU	Form	When
Czech Saaz	3.5 %	10 g	17.5	Loose Whole Hops	60 Min From End
US Citra	13.8 %	6 g	25.1	Loose Whole Hops	20 Min From End
Czech Saaz	3.5 %	5 g	5.3	Loose Whole Hops	20 Min From End
US Citra	13.8 %	10 g	13.8	Loose Whole Hops	5 Min From End
US Citra	13.8 %	10 g	0.0	Loose Whole Hops	At turn off
US Citra	13.8 %	20 g	0.0	Loose Whole Hops	Dry-Hopped

Yeast

Wyeast 1214-Belgian Ale
This was an entry in the 2011 UK NHC. It was intended to be a Belgian Black IPA and I think to some extent achieved that. It scored pretty low:26 and 29. The main complaint of the judges was that it wasn't Belgian enough; though what Belgian they were expecting is unclear. The nature of the BJCP is such that one should obey the style guidelines as to what the beer should be but, again, the lesson should be that in the speciality categories you have to be careful with regard to how you pitch the beer. If I were to do this again for competition I would add some funky sugar and probably ferment on the warm side. If I were to enter this beer again, I'd put it in the non-belgian category.