All Grain Yeast:
Windsor (Danstar) Yeast Starter:
cake from brown ale Batch Size (Gallons):
5.6 Original Gravity:
1.055 Final Gravity:
1.014 Boiling Time (Minutes):
130 Primary Fermentation (# of Days & Temp):
10 days, 18 C Secondary Fermentation (# of Days & Temp):
10days , 18 C Tasting Notes:
This is my first Recipe post, so bear with me. In a year of AG, this is the favorite recipe i have come up with. Simple, crisp, and delicious. I'm sure others would be able to tweak it, but if you want a starting point for a decent Black India Pale Ale, here it is.
I wanted a black colour with little-no burnt flavour, so used carafa II (dehusked), added only to the last 15 min of the mash. You can see that it is almost completely black. If you hold it up to a strong light, a rosey deep mahogany colour shines through.
Usually a 1.014 FG would be sweeter than my preference... but there are lots of hops and a very understated roasted flavour (I guess from the Carafa) that balance it nicely and give a dry, crisp impression.
It's not ultra-hopped like some west coast IPA's, but it's definitely not for the timid. There is a notable but not overpowering aroma. Stable tan head. Crisp hoppy up front taste with snappy bitter finish.
I might bump the toasted malt and base malt a bit to up the strength .... really just an attempt to stay in the style, as it already tastes full and strong enough.
Hope you enjoy!
11lb Pale 2-row (Canadian)
1lb Light toasted (Pale 2-row toasted in my oven 40 min @275F)
10oz Extra Dark Crystal
14oz Carafa Special II (Dehusked. Added last 15 min of mash)
Mash with 5gal water at 150F. Double Batch sparge. 90min Boil.
Centennial 11.5% 2oz (70min)
Centennial 11.5% 1oz (40 min)
Amarillo 9.4% 1oz (20 min)
Amarillo 9.4% 1oz (5 min)
Amarillo 9.4% 1oz (Dry hop in secondary for 10 days)
Ferment at 18-19 C
Now... to try to post a photo...