The Black IPA is basically the ultimate mind game in a pint glass. It looks exactly like a heavy stout but the second you take a sip your brain has to pivot because it tastes like a fresh bag of hops. It is a tricky style to nail because you are trying to balance two worlds that usually want to fight each other. You want that deep midnight color but you have to be careful not to let the roasted malts turn into a burnt mess that drowns out the fruitiness.
This specific recipe is a tried and true version that has already earned a few contest placements and great scores. The malts and hops are perfectly balanced so you get those dark malts without them being too powerful or cloying. It finishes with a nice dryness and a solid hit of bitterness plus an amazing aroma from the dry hops. I find that it is always a challenge to get those ratios right but I think I really nailed it here. It is a beautiful contradiction that proves beer does not always have to play by the rules to be world class.
Note: This recipe is built for BIAB, so make sure you adjust it to your brewhouse and efficiency accordingly.
Recipe:
BIAB (No sparge)
60% efficiency
Batch Volume: 5.5 gal / 20.8 L
Boil Time: 60 min
Mash Water: 9.49 gal / 35.9 L
Total Water: 9.49 gal / 35.9 L
Boil Volume: 8.37 gal / 31.7 L
Pre-Boil Gravity: 1.045
Original Gravity: 1.065
Final Gravity: 1.017
IBU (Tinseth): 70
BU/GU: 1.08
Color: 36 SRM
Mash
Temperature — 154 °F / 68 °C — 60 min
Mash Out — 170 °F / 77 °C — 10 min
Malts (16 lb 4 oz / 7.37 kg)
14 lb / 6,350 g (86.2%) — MCM Pale Malt, 2-Row
12 oz / 340 g (4.6%) — Caramel Malt 120L
12 oz / 340 g (4.6%) — Caramel Malt 20L
8 oz / 227 g (3.1%) — Black Malt eXtra
4 oz / 113 g (1.5%) — Carafa II
Hops (5 oz / 142 g) Target 70 IBUs
1 oz / 28 g (32 IBU) Amarillo — Boil — 60 min
2 oz / 57 g (37 IBU) Citra — Boil — 15 min
1 oz / 28 g Amarillo — Dry Hop — day 11
1 oz / 28 g Citra 1— Dry Hop — day 11
Miscs (Depending on your water profile)
2 g — Baking Soda (NaHCO3) — Mash
2 g — Calcium Chloride (CaCl2) — Mash
3 g — Canning Salt (NaCl) — Mash
3 g — Epsom Salt (MgSO4) — Mash
6 g — Gypsum (CaSO4) — Mash
5 ml — Lactic Acid 80% — Mash
Target Water Profile
Ca2+ 55 — Mg2+8 — Na+ 56 — Cl– 81 — SO42- 127 — HCO3– 56
Yeast
2 pkg — Lallemand Nottingham Yeast or Fermentis S-05
Fermentation
Primary — 68 °F / 20 °C. — 14 days
Brewfather Recipe
Brew Day Instructions
Before Brew Day
Make sure you have your ingredients, a large brew kettle (at least 10 gal / 38 L), a mesh bag for BIAB, a thermometer, and a fermenter.
Step 1 — Heat Your Water
Measure out 9.49 gal / 35.9 L and heat to 154 °F / 68 °C. Stir in your mash additions: 2 g Baking Soda, 2 g Calcium Chloride, 3 g Canning Salt, 3 g Epsom Salt, 6 g Gypsum, and 5 ml Lactic Acid.
Step 2 — Mash
Add your crushed grains to the bag and mash at 154 °F / 68 °C for 60 minutes. Stir every 15 minutes and keep the lid on between stirs to hold temp.
Step 3 — Mash Out
Raise to 170 °F / 77 °C and hold for 10 minutes.
Step 4 — Lift and Drain
Pull the bag and let it drain freely into the kettle. You’re looking for about 8.37 gal / 31.7 L going into the boil.
Step 5 — Boil
Bring to a full rolling boil and start your 60 minute timer. Add 1 oz / 28 g Amarillo at the start. With 15 minutes left add 2 oz / 57 g Citra. Watch for boilovers in the first few minutes.
Step 6 — Chill and Transfer
Chill down to 68 °F / 20 °C and transfer to your fermenter and check your OG. You’re aiming for 1.065. Sprinkle both packets of Nottingham dry on top of the wort.
Step 7 — Fermentation
Ferment at 68 °F / 20 °C. Should be rocking within 12 to 24 hours and done in about 7 to 10 days.
Step 8 — Dry Hop
On day 11 add 1 oz / 28 g Amarillo and 1 oz / 28 g Citra and leave them for 2 to 4 days.
Step 9 — Package
Confirm FG around 1.017 and stable for 2 days, then keg or bottle as usual.
By Colin, Spinning Vinyl Homebrewing
Vinyls. Fishing. Brewing,
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