black ipa

I don't have a recipe, but have you tried looking at the various websites that list a variety of recipes such as http://www.homebrewtalk.com/f82/ ?

 

Yeah, I've got a pretty tasty one I did not long ago.

Only thing I'd do, is maybe, MAYBE up the midnight wheat, or toss in a couple ounces, of Carafa III to get the color up. Mine was black, but looked brown around the edges with some light on it. Wasn't a deep, deep black. I used some chocolate malt in there to get a little roast note, so you could probably swap it for carafa 3 and call it a day.

76% Pale 2 Row
10.7% Rye Malt
5.9% C-40
5% Midnight Wheat
2.5% Chocolate Malt


1.060 OG, 1.010 FG
Mashed at 149* for 75 minutes.

79 IBU's


2 oz Chinook @ 20
2oz Cascade @ 15
1.25oz Simcoe @ 5
1oz Chinook @ Flame Out, while hot/boiling
1oz Simcoe @ Flame Out, while hot/boiling
1oz Simcoe @ 160* hopstand for 25 min
1oz Cascade @ 160* hopstand for 25 min

Dry hopped 1st with 1.25 ounce of Simcoe and Chinook
2nd dry hop with 1 ounce Cascade and 1 ounce of Simcoe


Was tasty. Dank, and piney, some bright citrus notes throughout.

 

This is what I brewed recently

http://fermentologist.blogspot.com/2014/01/yeast-series-black-ipa-c2-brett-vs-conan.html

Obviously the yeast are key, but you can easily substitute a different yeast strain, I think they base beer recipe is pretty solid.

 

Here are the details of the Black IPA I just kegged. Nice hop aroma and tons of hop flavor going into the fermenter. FG was higher than I had expected, but I suspect it due to the Cry Havoc yeast strain. A dark lager I made with it last year had a similar apparent attenuation %.

OG = 1.070
FG = 1.019
IBUs = 74 (Tinseth)
SRM = 26 (calculated)

Malt / fraction / weight (lb)

American 2-Row / 0.9 /12.71
Patagonian Crystal 75 / 0.05 /0.71
Carafa III Special / 0.05/ 0.71

Hops / oz / AA / time

Chinook/ 1 /11.8 /90
Simcoe/Amarillo/Cascade/ 1.5 / 9 / 15
Simcoe/Amarillo/Cascade/ 1.5 / 9 / 10
Simcoe/Amarillo/Cascade/ 2 / 8 / 5
Simcoe/Amarillo/Cascade (HS)/ 2 / 8 /0

Dry Hop: Chinook (2 oz), Simcoe (2 oz)

 

90% pale
5% crystal 60
5% carafa III
Mash at 155F for 1hr. Use clean/neutral yeast. Use PNW hops however you like. Don't forget to dry hop.

 

Incredibly similar to my recipe, same hops and grains though I subbed Caraffa 3 for chocolate. You can't go wrong with this. Chinook was made for black IPA.

 

Here's my black IPA, "Wookey Strikes Black" (Fireside Walker Wookey clone):

Grain bill:
13 lbs 2-row pale malt
1.5 lbs rye malt
0.75 lbs de-bittered black malt (Dingemans)
0.75 lbs midnight wheat
0.5 lbs crystal rye malt (Thomas Fawcett)

Hop bill:
1 oz Magnum @ 90 mins
1 oz Amarillo @ 20 mins
1 oz Citra @ 20 mins
Hop stand @ 160 deg 2 oz each Amarillo and Citra for 30 mins
Dry hop 2 oz each Amarillo and Citra*

* Split dry hop additions into two stages. Add half 8 days prior to bottling. With 4 days remaining to bottling, remove first addition and replace with remaining half dose of hops.

Yeast: White Labs English Ale (WLP002)

Mash:
148 deg for 60 mins
152 deg for 10 mins
168 deg for 10 mins

 

Using dark malts with no husk will cut down on the roastiness which tends to conflict/cover up fruity/piney american hops. Carafa special, chocolate wheat, chocolate rye, etc. Best solution really is your basic IPA recipe with enough sinamar (or the one by Briesse) to get the color you want. Otherwise you are just making hoppy porter like the plethora of commercial breweries that attempted the style.