damdaman
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- Yes (or pitch 2 vials)
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 80
- Color
- 31 SRM
- Primary Fermentation (# of Days & Temp)
- 3 weeks @ 68*
- Tasting Notes
- Delicious! Duh.
This is a recipe that I've been working on all year. I'm currently fermenting my 4th batch, and I think I've got it down. In my opinion, Black IPAs should have enough dark malt flavor to justify their color (not using only Carafa III), more than just a hint, not overpowering but not completely absent either. I use 6oz chocolate malt to achieve this, but use however much to fit your tastes (a little less would be good, but I probably wouldn't add any more).
The cascade/willamette combo gives a nice, citrusy nose, and the centennial/cascade combo is a tasty, spicy combo for smooth bittering. My calculators always put this in the 75-80 IBU range but the centennial hops providing the main bittering don't seem to smack you the way a lot of high-IBU IPAs do. This gives you a whole lot of hop flavor, but without the puckering. I use all lose whole hops.
The chocolate malt comes through moderately but doesn't dominate.
I shoot for 5.5gal in the fermenter cuz the dry hops are going to soak up a good chunk of of the batch. I also use a potato masher to squeeze out as much hop juice as possible when pouring into the fermenter.
For extract, replace the 2-row with 6lbs LDME and steep the rest.
Mash: 60 min @ 152 (assuming 70% efficiency)
10lbs 2-row
12oz victory
12oz crystal 60L
6oz carafa III
6oz chocolate
Boil:
1oz centennial (7.8% AA) 60 min
1oz centennial 30 min
1oz centennial 20 min
1oz cascade (7% AA) 15 min
1oz cascade flameout
1oz willamette (4.5% AA)flameout
1oz cascade dry hop (7 days)
1oz willamette dry hop (7 days)
Please let me know how it turns out if you give it a try!
The cascade/willamette combo gives a nice, citrusy nose, and the centennial/cascade combo is a tasty, spicy combo for smooth bittering. My calculators always put this in the 75-80 IBU range but the centennial hops providing the main bittering don't seem to smack you the way a lot of high-IBU IPAs do. This gives you a whole lot of hop flavor, but without the puckering. I use all lose whole hops.
The chocolate malt comes through moderately but doesn't dominate.
I shoot for 5.5gal in the fermenter cuz the dry hops are going to soak up a good chunk of of the batch. I also use a potato masher to squeeze out as much hop juice as possible when pouring into the fermenter.
For extract, replace the 2-row with 6lbs LDME and steep the rest.
Mash: 60 min @ 152 (assuming 70% efficiency)
10lbs 2-row
12oz victory
12oz crystal 60L
6oz carafa III
6oz chocolate
Boil:
1oz centennial (7.8% AA) 60 min
1oz centennial 30 min
1oz centennial 20 min
1oz cascade (7% AA) 15 min
1oz cascade flameout
1oz willamette (4.5% AA)flameout
1oz cascade dry hop (7 days)
1oz willamette dry hop (7 days)
Please let me know how it turns out if you give it a try!