Looking for a bold and flavorful beer that defies convention? Try this Black IPA recipe, which combines the rich, roasty flavors of a stout with the crisp, hoppy finish of a classic IPA. The result is a unique and satisfying brew that is sure to delight your senses and impress your friends.
Black IPA
Equipment
- 1 Large brew kettle
- 1 Thermometer
- 1 Mash tun
- 1 Strainer or colander
- 1 Fermentation vessel
- 1 Airlock
- 1 Bottles or keg for conditioning
Ingredients
For the Mash – Liquor 13.5 Litres (23 3/4 Pints) – Mash Time 1 hr – Temperature 65°C (149°F)
- 12 lb Pale malt Quantity 5.5 kg
- 6 oz Carafa special III Quantity 170 g
- 8 oz Chocolate malt Quantity 225 g
For the Boil – 27 Litres (47 1/2 Pints) – Boil Time 1 hr – 10 mins
- 1 oz (Hops) Apollo 19.5% When to add – At start of boil
- 1 oz (Hops) Citra 13.8% When to add – For last 10 mins of boil
- 1 1/2 oz (Hops) Amarillo 5% When to add – At turn off
- 1 1/2 oz (Hops) Citra 13.8% When to add – At turn off
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F)- Conditioning 6 weeks at 12°C (54°F)
- 1 Wyeast 1187 Ringwood Ale Yeast
- 1 1/2 oz (Hops) Citra 13.8% When to add – Dry hop after 4 days
Instructions
- Heat 13.5 liters of water to 65°C (149°F) in a large brew kettle.
- Add the pale malt, carafa special III, and chocolate malt to the mash tun and stir until the grains are evenly distributed.
- Pour the heated water over the grains and stir to combine. Allow the mixture to rest for 1 hour at the same temperature.
- After 1 hour, strain the wort into the brew kettle, separating the grains from the liquid.
- Add the Apollo hops and bring the mixture to a boil for 1 hour and 10 minutes.
- With 10 minutes remaining in the boil, add the Citra hops.
- At the very end of the boil, turn off the heat and add the Amarillo and Citra hops, along with the Protofloc.
- Cool the wort as quickly as possible to 18°C (64°F) and transfer it to a fermentation vessel.
- Add the Wyeast 1187 Ringwood Ale Yeast to the fermenter and ferment for 4 days.
- After 4 days, add the dry hop Citra hops to the fermenter and allow it to ferment for another 2 weeks.
- Transfer the beer to bottles or a keg and condition for 6 weeks at 12°C (54°F).
- The beer is now ready to drink and should have an estimated ABV of 5.1%, a bitterness rating of 60 IBU, and a color rating of 56 EBC.
| Makes 🍻 | Ready to Drink 🍺 | Estimated ABV | Bitterness Rating | Color Rating |
| 23 Litres (40 Pints) | 7 Weeks | 5.1% | 60 IBU | 56 EBC |
Bold and Unique Flavor Profile
This Black IPA recipe offers a taste that is truly one-of-a-kind. With the rich and roasty notes of a stout, paired with the crisp and hoppy finish of an IPA, this beer is sure to impress even the most discerning beer drinkers.
Easy Preparation
Despite its bold flavor profile, this recipe is actually quite simple to prepare, making it a great choice for novice homebrewers. With a prep time of just one hour and a cook time of one hour and ten minutes, this recipe is easy to follow and doesn’t require any special equipment.
Perfect for Special Occasions
Whether you’re hosting a party, celebrating a special occasion, or just looking to enjoy a delicious beer, this Black IPA recipe is sure to be a hit. With a 42-day fermentation and conditioning process, the beer is ready to drink in just 7 weeks, making it the perfect choice for a variety of occasions.
Impress Your Friends
If you’re looking to impress your friends and family with your homebrewing skills, this Black IPA recipe is the perfect choice. The complex flavor profile and unique combination of styles is sure to make your beer stand out and earn you plenty of compliments.
FAQ on Making this Black IPA Recipe
What is the expected ABV and bitterness rating of this Black IPA recipe?
The estimated ABV of this Black IPA recipe is 5.1%, and the bitterness rating is 60 IBU.
What is the estimated color rating of this Black IPA recipe?
The estimated color rating of this Black IPA recipe is 56 EBC.
What type of yeast is recommended for this Black IPA recipe?
The recommended yeast for this Black IPA recipe is Wyeast 1187 Ringwood Ale Yeast.
How long does it take to ferment and condition this Black IPA recipe?
This Black IPA recipe requires 42 days of fermentation and conditioning, with a conditioning temperature of 12°C (54°F) for 6 weeks.
What hops are used in this Black IPA recipe, and when are they added?
Apollo hops are added at the start of the boil, Citra hops are added for the last 10 minutes of the boil, and Amarillo and Citra hops are added at turn off.
What is the mash time and temperature for this Black IPA recipe?
The mash time for this Black IPA recipe is 1 hour, and the recommended temperature is 65°C (149°F).
How much malt is needed for this Black IPA recipe?
This Black IPA recipe calls for 12 lb of pale malt, 6 oz of Carafa Special III, and 8 oz of chocolate malt.
Is any special equipment needed to make this Black IPA recipe?
Yes, you will need equipment such as a large brewing pot, fermenting bucket or carboy, airlock, thermometer, and siphon.
