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Home Brew Forums > Home Brewing Community > Commercial Brew Discussion > Why do we call it "Black" IPA?
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Old 10-01-2013, 03:25 AM   #51
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I mash my entire grainbill as a single step infusion. That being said I don't know if that's the best way or not. I generally like to mash around 150-152 for 75 minutes.


In Secondary:Rakau/ Kohatu (Kohatu-Jak) IPA
In Secondary: Flanders Reds
[B]Chocolate Pecan Pumpkin Porter[B]

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