Why do we call it "Black" IPA? - Page 6 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Community > Commercial Brew Discussion > Why do we call it "Black" IPA?

Thread Tools
Old 10-01-2013, 03:25 AM   #51
HopHoarder's Avatar
Nov 2012
East of Vancouver, British Columbia
Posts: 218
Liked 14 Times on 14 Posts

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]

Recently Bottled:
Comet/ Belma IPA
TatFug IPA

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
DIY Drip Trays - I call them "The Fellas" BierMuncher Bottling/Kegging 29 10-08-2015 03:29 PM
Such a thing as "Black Friday" or "cyber Monday" for homebrew supply? StusBrew General Beer Discussion 37 11-30-2013 12:07 AM
Apparently neighbors actually call the cops on "meth labs" brewguyver Drunken Ramblings and Mindless Mumbling 22 02-27-2013 03:04 AM
Critique My Recipe for "They Call Me Plobby Pale Ale" kinkothecarp Extract Brewing 4 02-08-2010 01:26 PM
I call it "Cubs Suck Hefeweizen" Joe Dragon Recipes/Ingredients 9 06-04-2007 08:07 PM

Forum Jump