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Old 01-01-2011, 09:32 PM   #11

The first version:



The second version:




 
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Old 03-26-2011, 11:45 PM   #12
oach
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Sep 2009
Oswego, IL
Posts: 144
Liked 4 Times on 4 Posts


Thinking of brewing a beer like this and just wondering which version you liked better and/or if you have further tweaked it?



 
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Old 03-29-2011, 09:18 PM   #13

Quote:
Originally Posted by oach View Post
Thinking of brewing a beer like this and just wondering which version you liked better and/or if you have further tweaked it?
I preferred the second version. The black malt came through a bit more. I'm not sure that I would change anything at the moment. My plans are to make the second version again in a few months.

 
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Old 08-27-2011, 03:27 PM   #14

Final tweaks are done and I'm sticking with this version (which is close to the others posted in this thread):

Code:
Back in Black IPA
-----------------
Batch Size: 6.00 gal (10.15 gal preboil)
Estimated OG: 1.068 SG
Estimated FG: 1.016 SG
Estimated IBUs: 72 (Tinseth)
Estimated Color: 44 SRM
Brewhouse Efficiency: 70%
Boil Time: 90 minutes

Grains:
12.13# Maris Otter Malt (4.0L) (75.78%)
1.63# De-bittered black malt (413.0L) (10.16%)
1.38# Caramel/Crystal 60L (60.0L) (8.59%)
0.25# Caramel/Crystal 75L (75.0L) (1.56%)
0.63# Carapils/Dextrine (2.0L) (3.91%)

Hops:
1.50 oz Centennial (8.3%) @fwh
1.25 oz Cascade (5.3%) @20 min
1.00 oz Centennial (8.3%) @20 min
1.25 oz Cascade (5.3%) @5 min
1.50 oz Columbus (14.5%) @5 min
2.00 oz Cascade (5.3%) @0 min
1.00 oz Columbus (14.5%) @0 min
1.00 oz Cascade (5.3%) (dry hop)
1.00 oz Columbus (14.5%) (dry hop)
1.00 oz Centennial (8.3%) (dry hop)
1.00 oz Simcoe (11.8%) (dry hop)

Yeast:
White Labs WLP001 (California Ale)
3500mL starter with 1 vial; allow to ferment, crash cool, decant, and pitch

Mash/Sparge Schedule:
Single Infusion, 155F; Batch Sparge

Fermentation Schedule:
14 days @66F
6 days @70F (dry hop)
3 days @35F (crash cool)
This beer is great in that you get that over-the-top hop aroma and flavor that blends well with the roast early on. As the beer matures, the hop aroma (and some flavor) fades a bit to reveal a more roasty character. I love how the beer changes throughout its life. I can't say what it's like after three months because I can't keep any that long!

 
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Old 08-31-2011, 06:19 AM   #15
mrgstiffler
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May 2009
Newberg, OR, Cascadia
Posts: 1,046
Liked 95 Times on 79 Posts


Add a little Dark Belgian Candi Syrup. You'll be REALLY glad you did
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Old 10-26-2011, 10:01 PM   #16
rockgeek
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Nov 2010
Portland, OR
Posts: 14

I've been looking for a good recipe in this style... I like the sound of this one, I'm gonna try it this weekend!

 
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Old 10-27-2011, 12:28 PM   #17

Quote:
Originally Posted by rockgeek View Post
I've been looking for a good recipe in this style... I like the sound of this one, I'm gonna try it this weekend!
Enjoy it! I am brewing this more often now, particularly in the colder months. It is a great brew. And like I said before, the hops are the focus early on and fade over a few months to reveal more of the roast from the carafa. If you want more roast early on, a less aggressive dry hop and flavor hop addition would help. I *may* try this next time.

 
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Old 01-05-2012, 11:23 PM   #18
Scruffy1207
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Nov 2010
San Diego, CA
Posts: 606
Liked 3 Times on 3 Posts


This beer is absolutely delicious, I'm doing it again (actually at the lhbs buying grain and yeast for the brew now) this will be my house beer.
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Originally Posted by cvstrat

Maybe if your boil kettle was a sheet pan, and your heat source was satan's a**hole, then you could possibly boil off 60 percent of your batch in an hour.

 
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Old 01-26-2012, 03:12 AM   #19
moonpig
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May 2011
Lake Villa, IL
Posts: 26

Just finished brewing this, now let the fermenting begin

 
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Old 01-27-2012, 04:32 PM   #20
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
Liked 3 Times on 3 Posts


can't wait to try this out. i have way too much debittered black malt. thanks for providing the only recipe i can find that has 10% of the stuff!



 
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