The Black IPA is a new style that has yet to be fully defined, but the best examples marry the hoppiness of an IPA with dark roasted grains in a light- to medium-bodied beer. When brewed right, this award winning recipe will give you one of the finest examples to be found.
InformationOG: 1.065 FG: 1.013
Batch size: 5.5 gallons
- 10 lbs. Pale Malt
- 3 lbs. Munich Malt
- 2 lbs. Carafa II Malt
- 8 oz. Crystal Malt 60L
- 1.5 oz. Chinook Hops
- 4 oz. Simcoe Hops
- 3 oz. Cascade Hops
- 2 oz. Centennial Hops
- American Ale Yeast (Wyeast 1056)
- 4.5 oz. Corn Sugar (bottle conditioning)
- Mash in with 5 gallons of 161 degrees Fahrenheit water to reach a mash temp of 150 degrees Fahrenheit. Mash for 1 hour. Sparge with 5.5 gallons of 168 degrees Fahrenheit water. Boil for 1 hour, adding 1.5 oz. of Chinook at the start of the boil. With 10 minutes left on the boil, add 2 oz. of Simcoe and 1 oz. each of Cascade and Centennial. With 1 minute remaining to the boil add 1 oz. each of Cascade and Centennial.
- Ferment with American Ale Yeast for two weeks at a temperature between 65 degrees Fahrenheit and 72 degrees Fahrenheit.
- Following fermentation, dry hop with 2 oz. of Simcoe and 1 oz. of Centennial for three days.
- For bottle conditioning, prime with 4.5 oz. of corn sugar.
For extract versions replace the Pale Malt with 7.5 lbs. of Pale liquid malt extract. Steep the remaining grains in 150 degrees Fahrenheit water for 1 hour before adding your extract, this will effect a mini-mash that will convert the starches in the Munich Malt.
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Excerpted with permission from The Homebrewer’s Handbook: An Illustrated Beginner’s Guide by Matthew Schaefer. Copyright 2014 by Skyhorse Publishing, Inc.