black ipa

Discussion in 'Homebrewing' started by aaron46310, Jan 12, 2014.

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  1. aaron46310

    aaron46310 Initiate (0) Sep 3, 2012 Indiana

    anyone have a good recipe for a black ipa? im set up for both all grain and extract brewing. thanks
     
  2. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

  3. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    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.
     
    Boonedog likes this.
  4. aaron46310

    aaron46310 Initiate (0) Sep 3, 2012 Indiana

    thanks, i will definitly tried this recipe. thats mothergoose too. that is a great website. any
    other recipes out there for a black ipa, i interested. thanks again
     
  5. jamescain

    jamescain Initiate (0) Jul 14, 2009 Texas

  6. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    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)
     
    firstthenlast likes this.
  7. drewbeerme

    drewbeerme Initiate (0) Nov 16, 2007 Illinois

    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.
     
    firstthenlast likes this.
  8. DAllspaw

    DAllspaw Initiate (0) Nov 7, 2009 Indiana

    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.
     
    FATC1TY likes this.
  9. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    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
     
  10. Longstaff

    Longstaff Initiate (0) May 23, 2002 Massachusetts

    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.
     
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