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Old 06-14-2010, 03:26 AM   #1
jgourd
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Default Back in Black IPA

So I'm wanting to get a Black IPA going for the Fall. I'm thinking something that has a similar profile to my IPAs but with a slight roasty/malty flavor in there that is balanced by some huge bitterness that I love so much. I like to layer my hops for complexity; I just love it! I figure somewhere around 75 IBUs, maybe 30 SRM and around 6.5% ABV. Here's what I've got so far:

Code:
Back in Black IPA
-----------------
Batch Size: 5.50 gal
Estimated OG: 1.066 SG
Estimated FG: 1.015 SG
Estimated IBUs: 74.4 IBU
Estimated Color: 33.5 SRM
Brewhouse Efficiency: 73%
Boil Time: 90 minutes

Grains:
13.00# Pale Malt (2-Row) US (92.86%)
0.25# Roasted barley (1.79%)
0.75# American black patent (5.36%)

Hops:
0.25 oz Simcoe (12.20%) @60 min
0.50 oz Columbus (13.20%) @60 min
0.50 oz Centennial (9.10%) @60 min
0.50 oz Simcoe (12.20%) @20 min
0.50 oz Columbus (13.20%) @20 min
0.50 oz Centennial (9.10%) @20 min
0.50 oz Cascade (5.40%) @10 min
0.50 oz Centennial (9.10%) @10 min
0.75 oz Amarillo (8.60%) @0 min
0.75 oz Cascade (5.40%) @0 min
0.75 oz Centennial (9.10%) @0 min
0.75 oz Amarillo (8.60%) (dry hop)
0.75 oz Cascade (5.40%) (dry hop)
0.75 oz Centennial (9.10%) (dry hop)

Yeast:
White Labs WLP001 (California Ale)

Mash Profile:
Mash Schedule: Single Infusion, 151F

Notes:
Use de-husked roasted barley for smoother and milder flavor.
Comments? Suggestions?
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Old 06-14-2010, 03:43 AM   #2
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That will be like a hopped up Porter. I only use 4oz of Chocolate malt in mine, and 8oz of De-bittered Black Malt, and it just has a nice little bit of roastiness. You will probably want to add some Crystal malt was well. Hop schedule looks good though.

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Old 06-14-2010, 04:08 AM   #3
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Here is what I just brewed. It is sitting in the secondary now and I will be kegging it next weekend for a cold crash/condition phase for a few weeks.

6 gallon batch
60 minute boil
11# Pale 2-row
1# Carafa III (Weyerman)
1# Caramel Malt 10l (Breiss)
.50# Chocolate Malt
.50# Special Roast

1oz. Centennial (60 min)
1oz. Cascade (60 min)
1oz. Amarillo (30 min)
1oz. Cascade (15 min)
1oz. Cascade (5 min)
1oz. Centennial (dry hop)
1oz. Cascade (dry hop)
Mash at 149-150 for 60 minutes
I think I am going to use Nottingham as the yeast to get a nice clean fermentation.

Putting this into Beersmith give me the following:

1.063 OG
1.013 FG
6.53% ABV
41.2 SRM
69.2 IBU

I has a nice black color with only a little bit of roastiness. I actually dry hopped 2 oz. Cascade and 1 oz. Centennial to give it a nice aroma to it.

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Old 07-25-2010, 05:22 PM   #4
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this beer is not supposed to be a clone of 21st ammendment's back in black by chance is it?

I had one for the first time last night. OH MY! it was great!

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Old 07-25-2010, 05:43 PM   #5
jgourd
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Quote:
Originally Posted by NNatic View Post
this beer is not supposed to be a clone of 21st ammendment's back in black by chance is it?

I had one for the first time last night. OH MY! it was great!
I didn't know that beer existed! I'll have to try it. I've since modified my recipe and will probably go with this one:

Code:
Back in Black IPA
-----------------
Batch Size: 5.50 gal (7.76 gal preboil)
Estimated OG: 1.068 SG
Estimated FG: 1.016 SG
Estimated IBUs: 73
Estimated Color: 31 SRM
Brewhouse Efficiency: 73%
Boil Time: 90 minutes

Grains:
13.00# Pale Malt (2-Row) US (89.66%)
1.00# De-bittered black malt (6.90%)
0.50# Caramel/Crystal 60L (3.45%)

Hops:
1.25 oz Centennial (9.1%) @90 min
1.25 oz Cascade (5.4%) @30 min
0.75 oz Centennial (9.1%) @30 min
1.25 oz Cascade (5.4%) @5 min
1.25 oz Columbus (13.2%) @5 min
2.00 oz Cascade (5.4%) @0 min
1.00 oz Columbus (13.2%) @0 min
3.00 oz Cascade (5.4%) (dry hop)
2.00 oz Columbus (13.2%) (dry hop)

Yeast:
White Labs WLP001 (California Ale) (California Ale)

Mash/Sparge Schedule:
Single Infusion, 151F; Batch Sparge
And no, it's not designed to be a clone of the 21st Amendment.
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Old 07-26-2010, 08:22 PM   #6
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looks pretty good to me, i got a black ipa on tap right now, similar style recipe and its possibly the best beer i ever brewed. i used some dextrose in placeof some of the base malt, to keep it dry and drinkable, like a IIPA. they go down so nice, its VERy easy to get hurt ha ha

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Old 07-26-2010, 09:58 PM   #7
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Recipe #2 looks good to me. I used 1/8 pound debittered black and 1/2 pound carafa special III to get my black. 1/2 lb caramel 60 and 1/2 pound dark candi sugar.

It still came out a little roasty, a good amount for sure.

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