Black IPA

Here's the specs on the only one I've done; went for pale ale strength, extract recipe. Enjoyed it.

Recipe: American Black Ale
Batch Size (fermenter): 5.25 gal
Estimated OG: 1.046 SG
Estimated Color: 29.7 SRM
Estimated IBU: 39.9 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
12.0 oz Midnight Wheat (Briess) (550.0 SRM)
5.0 oz Crystal, Medium (Simpsons) (55.0 SRM)
1 lbs 12.0 oz DME Golden Light (Briess) (4.0 SRM)
1 lbs Wheat Dry Extract (8.0 SRM)
3 lbs 2.4 oz Munich Liquid Extract (8.0 SRM)
0.50 tsp Gypsum (Calcium Sulfate)
0.25 oz Chinook [11.80 %] - Boil 60.0 min
0.50 oz Cascade [6.20 %] - Boil 20.0 min
0.25 oz Columbus (Tomahawk) [13.90 %]
1.50 oz Cascade [6.20 %] - Boil 5.0 min
0.75 oz Chinook [11.80 %] - Boil 5.0 min
0.75 oz Columbus (Tomahawk) [13.90 %] - Boil 5.0
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
2.00 oz Cascade [6.20 %] - Dry Hop 10.0 Days Hop

 

My recipe for this style is:

10.0 lbs 10.0 oz 2-Row Pale Malt 78.4%
1.0 lbs Carafa III Special 7.4%
1.0 lbs Caramel 60 7.4%
7.5 oz Chocolate Malt 3.4%
7.5 oz Victory Malt 3.4%
For 5 gallons

Some might say it's too much dark grain, and the dark contribution is too strong, but I feel like carafa III special only adds a touch of dark flavors for the amount of dark color it adds. The chocolate malt works well in this to keep that subtle dark flavor going through the sip even after the hops began to fade.

You can read more about min here, http://smallplacebigbrews.blogspot.com/2012/10/black-india-pale-ale-errr-what.html

It is a great style and by far my favorite home brew. I loved the roasiness and hoppiness combine.

One of my favorite styles.

 

One good option to try would be Janet's Brown Ale In Brewing Classic Styles or as originally shared by Mike McDole. I am drinking this now and can't help think black ipa.

Here is one that I enjoyed a couple years ago. I am pretty sure I used chico yeast though.
http://www.brewtoad.com/recipes/118749/

 

I just kegged /carbed my 1st Black IPA a few days ago and I love it! Total citra aroma bomb right now. Looking forward to experiencing the Mosaic more when the aroma mellows a bit.

11 gallon batch
18oz hops
27.5 # grain
77% brewhouse efficiency
79% mash efficiency

1.068 OG
1.018 FG (yeah that's right! love me some carapils)
6.6 abv
46 ibu's (yeah that's right, lower bitterness than usual with a hopburst-esque hopping approach)

76.4% pale malt
10.9% carapils
3.6% caramel 120
3.6% carafa III
3.6% midnight wheat
1.8% acid malt (for ph....I use RO water)
nottingham dry yeast

150F mash temp

2oz (31.5 ibu's) columbus @ 30 minutes
2oz (14.5 ibu's) centennial @ 15 minutes
4oz mosaic @ flame out (30 minute hopstand starting at 112F and ending at 110F)

3oz mosaic 11 day dry hop
3oz citra 11 day dry hop
1oz centennial 11 day dry hop

2oz citra 6 day dry hop (add 5 days after first dry hopping)
1oz centennial 6 day dry hop (add 5 days after first dry hopping)

 

I brewed this last weekend

13 lbs Pale Malt (2 Row) US (2.0 SRM)
12.0 oz Debittered Black Malt
12.0 oz Victory Malt (25.0 SRM)
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
8.0 oz Chocolate Malt (350.0 SRM)
8.0 oz Wheat, Midnight Roasted (425.0 SRM)
1.00 oz Columbus (Tomahawk) [13.90 %] - Boil 60
1.00 oz Cascade [7.30 %] - Boil 15.0 min
1.00 oz Chinook [11.70 %] - Boil 15.0 min
1.00 oz Cascade [7.30 %] - Boil 5.0 min
1.00 oz Chinook [11.70 %] - Boil 5.0 min

1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
2.00 oz Cascade [7.30 %] - Dry Hop 5.0 Days Hop

Mashed @ 151.

Smells awesome through the airlock.

 

I may add some more hops for the dry hop. Going to wait another week before adding them.

 

I would if I were you. The general rule is to hop / dry hop black IPA's like you would a DIPA. Not sure if that rule applies to Black IPA's made with "non-roasty debittered" malts though. I used 7oz to dry hop my 11 gallon batch and was very happy with the results.