Extract Recipe for a Black IPA

damdaman said:

Here's my recipe... I just bottled this yesterday and the hydrometer sample was fantastic... I can't wait to drink it! Use a blowoff tube or a large primary.

7.5 lbs light DME (3 lbs. at start of boil, 4.5 at end)
12oz. victory
12oz. crystal 60L
6oz carafa II
6oz chocolate

2oz centennial 60
1oz centennial 30
1oz centennial 20
1.5oz cascade 15
1oz cascade flameout
1oz willamette flameout
1oz cascade dry
1oz willamette dry

Pitched 2 vials WL001 California Ale
OG: 1.077
Est. FG: 1.017
ABV: 7.8%
Color: 27 SRM
74 IBU
(SRM and IBU calculations by recipator)

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Can't wait to try this recipe! I had a couple quick questions (I'm still a relatively inexperienced brewer):

The grains are mashed for 30 minutes at 150C, sparged at 170?

The DME- 3 lbs are added prior to the boil, then the 4.5 lbs are added after the boil or are they both boiled? If so, how long is the 4.5 lbs boiled for?

Thanks, and looking forward to this recipe!

Just get muntons IPA bitter extract and use dark malts?

Hi Guys! I am new here. I am returning to homebrewing after a pretty fair absence. I have been an extract (dry preferred often) brewer since the 90's but quit in the mid 00's due to kids, etc.

I am getting set to brew up a Black Double IPA this weekend. As per usual for me, I am combining some ideas/recipes to get there. This is what I have:

Specialty Grains to steep before boil:

.5 lbs Crystal 80L
.5 lbs. Chocolate Malt
.25 lbs Black Patent Malt
.25 lbs Roasted Barley

Malts/Fermentable Sugars:

7 lbs. darker mixed LME from Williams Brewing Scottish Ale kit
3 lbs. Muntons Plaine Extra Light DME

Hops:

English Fuggle and Golding pellet hops (KCF 125 Williams Scottish Ale kit hops), bittering
1 oz. US Goldings leaf, bittering 1
1 oz. Chinook Leaf, Bittering 2
1 oz. Willamette leaf, Flavoring 1
1 oz. Cascade leaf, Flavoring 2
1 oz. Cascade leaf, Aroma

Hops schedule:
Bittering 1 added after returning to boil after adding LME and DME
Bittering 2 added after another 15 min.
Flavoring added after 50 min. (add Irish Moss)
Add Aroma hops after another 8 or so min. (58 or so total so far)
Boil 2 more min and remove from heat.

Yeast:

1 package Wyeast 1056 American Ale
I have another package of 1728 Williams Scottish I was considering pitching as well, but it is past date and does not seem to be activating after a couple hours.

I am going for something like a Oskar Blues Gordon's ale blackened up and hopped up. I like Ruination, I like Seven Seas Balls Deep double IPA (though it needs more hops to balance out all that malt), and like the color and flavor added by blackening an IPA with black patent.

I can bump up the black patent or barley, and am open to suggestions on my hopping schedule. I have not dry hopped before, and am not so comfortable doing so as I worry about contamination after pitching.

I will use a larger (8 gal I think) plastic primary with airlock, and rack to glass secondary. Probably unneeded basic info but since I have not done this in a couple years, just kinda reminding myself what worked in the past.

Thanks in advance for any thoughts!

I personally would stick with de-bittered black malt, caramel 40-60 and light malt extract.

I would NOT use black patent! Ive had a BIPA that had black patent in it and it COMPLETELY covered up the hops, tasted like ink. I would also not use the "darker" malt extract. And Ive never used them, but I'm not sure fuggle belong in a BIPA.

I just read where you said you don't mind the flavor added by black patent....so do as you desire. Don't be afraid to dry-hop! I'd say its almost required for an IPA.

Let us know how it turns out and what you decide on!

Cheers.

Well, the brew is on. Making adjustments on the fly as I always did. Not gonna pitch the scottish yeast. It did not poof up. but the Wyeast 1056 looks good and ready and will hopefully do the job.

In between boiling hops and flavor hops now. Going to add the Cascade flavoring 5 min. before the Willamette flavoring, then the Cascade aroma at 58 or just before taking it off the boil. sure is making my garage smell good! It is fun to do this again!

EDIT: came out at 1.091 OG. Pitched at just over 70 degrees. Hopefully it turns out well!

damdaman said:

7.5 lbs light DME (3 lbs. at start of boil, 4.5 at end)

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Hey all!

So, I don't quite understand this one. I've never seen a recipe call for DME at the end of a boil! Does this literally mean you mix in 4.5lbs of DME at flameout?

jeremydgreat said:

Hey all!

So, I don't quite understand this one. I've never seen a recipe call for DME at the end of a boil! Does this literally mean you mix in 4.5lbs of DME at flameout?

Click to expand...

I have seen this mentioned quite a few times over this weekend now. From what I have gathered, it makes for a lighter colored beer, correct?

I am very interested in this black IPA idea and would love to try it. I am only set up for partial boils right now but most of the recipes I am seeing cater to that.

Should I give the ones I am seeing in this thread a try? Or is there somewhere else I can get a good base recipe to start from? A database of extract recipes would help.

Steeped at ~155F for 30 mins in 2.5 gallons water
0.5 lb British Black Patent
0.5 lb Carafa III
1 lb 60L Crystal
0.5 lb 90L Crystal
0.5 lb Roasted Barley

2 lbs Dark DME 60 min boil
1 lb Amber DME at flameout
8 lbs Canadian two row LME at flameout

1.5 oz 13.9% AA Nugget 60 min
1 oz 17.4% AA Milennium 60 min
1 oz 13.1% AA Magnum 30 min (estimated AA due to being home grown!)
1 oz 6.6% AA Cascade 20 min
0.5 oz 6.6% AA Cascade at flameout
1 oz 6.6% Cascade dry hop 10 days
Final batch size 5.67 gallons
OG (est) 1.084 FG (est) 1.021
ABV: 8.1%
Color: 42 deg Lovibond
IBU 100+

It is dark and chocolatey with mild coffee undertones that are quickly balanced with a nice hop bitterness. The head is thick light tan and retention is outstanding!
It is a nicely balanced beer, but next time I think I will up the flameout hops additions to get more hop aroma

I brewed this a couple weeks back with a new hop schedule, can't wait to try it!

What yeast did you use for this? I'm assuming Ale but since I am new to brewing I don't want to mess it up. Thanks again

US05 two packets, but I think one should be enough

If I could ask one last question, what type of hops could I use with the Cascade when I dry hop? I would like to get quite a bit of hop aroma. I also plan to toss in another half ounce of something at flameout.

I am going to us remman's recipe listed above.

EDIT: I am also wondering if there is another name for Canadian 2 row LME. I can't find it specifically named at any store.

ONE MORE EDIT: When choosing my yeast, do I risk messing up the whole batch if I switch out the S-05 and use S-04 yeast?

2-row is just plain light LME
US-04 should be fine, just a touch drier perhaps
Cascade is a great dry hop and pairs well with centennial, Amarillo, simcoe, and citra