Black IPA

Anyone brew one lately?

On a whim, I was in the brew store, and I tossed together a recipe real quick while walking around.

Haven't ever brewed one.. I love IPA's and always have one or two, even a DIPA on tap at the house, but wanted to mix it up.

I did:

11# Briess 2 row
.5# C-40
1.5# Rye
.5# Midnight Wheat
.25# Pale Chocolate

Plan to hop it to around.. 70-80 IBU's with Chinook, Cascade, and Citra. Dry hop with Chinook and Simcoe or Chinook and Citra.

Going for that citrusy piney flavor with a bit of the roast coming through. I've had some commercial examples, with the same general grist that were great.

Figured the wheat would help with head retention, gives me the color, and aids in the dryness along with the rye doing that.

Plan to used US05 for as I couldn't think of any other yeast that would really help me the most. Thought about 1968, but wanted the hops to really pop, so decided against it. Kept it simple since I have a Czech lager yeast on the plate for the same brew day this weekend.

 

Chinook, Cascade are going in. Thinking about going light on the Citra, and late in the boil. I've got plenty of it, but just getting tired of it lately. It's all whole leaf, so was trying to stick with what I had on hand..

Got plenty of Simcoe leaf too, so I might actually say piss on the Citra and do Cascade, Chinook and Simcoe in the boil, and maybe do a Simcoe/Citra dry hop to it..

Should be good, nice and drinkable.

What about adding some sugar to the boil, to dry it out more? Planned to mash low around 149-150 maybe.. Hit it with O2 and all that jazz and hope to get it under 10 points, which I think I'll have no issue with anyways.. I don't want to bump the ABV up though, so.. might just leave it be.

 

Agreed on the DH schedule, I was thinking 2:1 myself, Simcoe to Citra. I've got the zombie dust clone on tap right now, and it's tasting really good, but good grief the canteloupe/melon flavor is out of control with the Citra I have. It's got a nice tart, tangy citrusy note, but shit the melon is on overdrive. I don't want that in this beer.

I like my IPA's dry, but I like to get it as dry as possible, but keep some crystal in there. I think the amount of crystal I have, would work great in a Black IPA. I look at wanting a ultra dry and thin porter like body with the insanely piney and slightly citrusy note to clean up the subtle roast note you first get. I think the rye will help it feel drier than it actually is.

 

My final recipe has me at 1.060 to 1.010 as it, no sugar added.

25.1 SRM, and 71 IBU's. 6.7% ABV.

Hrmmm.. Might leave it be this round, and tweak. Going from comments, my own ambitious idea of the outcome and some slight research online, I think I have a decent recipe tossed together. Might run with it, and keep it simple.

Chinook, Cascade and Simcoe.

 

Yeah, I'm thinking two stage myself...

Like 1 ounce Chinook, 2 ounce Simcoe for 7-10 days in the keg at room temp.

Then pull them and put another half ounce of Chinook and 1 ounce of Simcoe to sit in the keg while it chills, and carbs, and serves.

I'm pretty sure, and hoping that I drink the shit out of it, because in a week I'd have the hops draining into the keg anyways.

 

Do comment back on the mosaic in the black ipa mix. I've got a bit less than a pound of mosaic leaf sitting around and I haven't really found much I've brewed lately to use it in. I've been sitting on it for a little while now, and don't really love, love it. A bit sweet for me..

I could see where it would work with the danky sweet pine and juicy berry notes in the dark, slighty dry and acrid note of the malt base however.

 

Well, the Black RyePA has just about finished fermenting.

Fermented it a @ 50-52 with US-05. Surprisingly it worked really well, beer has an EXTREMELY clean yeast profile to it. No off flavors, no peach flavors that I can pick up.

Haven't checked the gravity yet. I'm doing a diacetyl rest just incase the low temps caused any problems there. A taste a day ago, didn't reveal any of it, but I like to let it come to room temp and rest for a day or two, before I crash it and dry hop it.

The recipe without dry hop, taste great. This might be one of the better beers I've constructed. Mega juicy citrus at first taste, then it's washed immediately away with some dank resinous and slightly spicy pine. Then it's cleaned up nicely with a very dry roast note at the end.

Love the hop profile I put together, all whole leaf.

2oz Chinook @ 20
2oz Cascade @ 15
1.25oz Simcoe @ 5
1oz Cascade @ FO
1oz Amarillo @ FO
1oz Simcoe @ 30min 165* hopstand
1oz Chinook @ 30min 165* hopstand

Planning to do a 2 stage dry hop.

1.25 oz Simcoe
1.50 oz Chinook

Then right before I chill the keg and gas it,

1oz Amarillo
1oz Simcoe

14 ounces of hops in total for a 5g batch, boil and dryhop.

Thinking if all goes well, this well be sent around for some feedback.

 

Hrmm.. Something to ponder.

I love Amarillo myself. I have a BUNCH of Amarillo to use in the freezer.. I want to lend to some really piney dankness.. I almost thought about laying in some Columbus...

I know I want to use some Simcoe for sure.. Almost thought about Citra to hit it with more citrusy notes in the aroma, since I've got the danky dark piney notes going in the flavor..

I don't want to fuck it up though. This beer is stellar so far.

Also, checked the gravity today.. 1.010 FG... Right where I wanted it.

 

Well, I've got a bit of it in the boil/hopstand, and I think it fits well. Amarillo has a fruity, sweaty sock danky note to it. Rolls well with what I've got.

I just can't decide if I want fruity, or danky pine on the aroma of it yet.. I've got the hydro sample chilled in the fridge.. I might drink it and makes some notes on what I'd want.