Cda

[Gargon]

BLACK IPA
Black IPA


Type: All Grain
Date: 7/5/2010
Batch Size: 5.00 gal
Brewer: Beau
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 79.94 %
1.50 lb Munich Malt - 10L (10.0 SRM) Grain 11.99 %
1.01 lb Chocolate Malt (350.0 SRM) Grain 8.07 %
1.00 oz Amarillo Gold [8.50 %] (Dry Hop 7 days) Hops -
0.50 oz Simcoe [13.00 %] (60 min) Hops 20.4 IBU
1.00 oz Centennial [10.00 %] (45 min) Hops 28.8 IBU
0.50 oz Simcoe [13.00 %] (30 min) Hops 15.7 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 6.6 IBU
0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 2.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.069 SG
Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.01 % Actual Alcohol by Vol: 5.35 %
Bitterness: 74.1 IBU Calories: 277 cal/pint
Est Color: 30.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.51 lb
Sparge Water: 3.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 3.91 gal of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains


_____________________

what ya guys think? look like a sound recipe?

 

[Haputanlas]

Looks great. Fairly close to my last brew (Sublimely Self Righteous Clone).

I'm not too strong with Chocolate malt yet, but my recipe had De-Bittered Black (or you could use Carafa III de-husked). I also had some 60L Crystal Malt based on Stone's recipe.

Is there a particular beer you are getting inspiration from?

 

[Tiber_Brew]

A pound of chocolate malt?!

Forgive my ignorance here since I've never had a Black IPA, but that seems pretty excessive. Is this basically a dry stout with an overload of hops? Or are you going for a strong, dark malt base overlapped by a dominant hop presence? If it's the latter, I would back off the choc to maybe .25 pounds, which will darken it up nicely without overpowering it with roasty flavors.

I'm curious about this one. I've heard some hype about dark IPAs popping up out west and becoming really popular.

TiberneedsacomercialexpampleBrew

 

[Haputanlas]

My temp was also at 154 F and the body is perfect. Good luck

 

[Haputanlas]

A pound of chocolate malt?!

Forgive my ignorance here since I've never had a Black IPA, but that seems pretty excessive. Is this basically a dry stout with an overload of hops? Or are you going for a strong, dark malt base overlapped by a dominant hop presence? If it's the latter, I would back off the choc to maybe .25 pounds, which will darken it up nicely without overpowering it with roasty flavors.

I'm curious about this one. I've heard some hype about dark IPAs popping up out west and becoming really popular.

TiberneedsacomercialexpampleBrew

I was thinking that too. I think you might want to use more de-bittered black malts. Will give you the roasty flavor without astringent bitterness (and without the sweetness).

 

[joety]

I might try this but cut the choc back to .25 lbs and add .75 lbs of Carafa special II or III.

 

[Haputanlas]

Have thought about what you are going to do for dry hopping?

This type of beer greatly benefits from the dry hop.

 

[Haputanlas]

Amarillo hops work well

 

[Gargon]

I usually don't go after a certain Commerical type of beer i see what style are out there and try to formulate my own recipe. But one thing i have notice i was missing was some Carafa might tweak the Choc. malt and replace somewith Carafa. after reading the lastest magazine of zymurgy some Carafa is a must never used it but don't know unless you try.

 

[joety]

You'll love it, Gargon. I made a Schwarzbier with 12 oz or so of Carafa III Special and it was phenomenal. I think the dehusked dark malts are still relatively new from an availability standpoint, so a lot of older recipes could be improved from their use.

 

[SumnerH]

A lb of chocolate is on the high end, but I've seen other recipes with similar grain bills. 1/4 lb each chocolate and Carafa III or something like that would be more normal, but if you're going for a pretty heavy roastiness then the lb isn't outlandish.

I'm curious about this one. I've heard some hype about dark IPAs popping up out west and becoming really popular.

They've been all over Vermont for 15+ years; if you make your way out east, many of the brew pubs up there have good examples to try.

Vermont Pub and Brewery's BlackWatch IPA is based on Greg Noonan's brewing notes (he's generally considered the inventor of the style).

 

[Gargon]

Think im going to try the first recipe and then this revised one

BLACK IPA v1.01
Black IPA


Type: All Grain
Date: 7/22/2010
Batch Size: 5.00 gal
Brewer: Beau Debruyne
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.67 %
5.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 41.67 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 lb Carafa II (412.0 SRM) Grain 4.17 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.50 oz Simcoe [13.00 %] (60 min) Hops 21.0 IBU
1.00 oz Amarillo Gold [8.50 %] (60 min) (Mash Hop) Hops 5.5 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry hop) (Secondary 7 days) Hops -
1.00 oz Centennial [10.00 %] (45 min) Hops 29.6 IBU
0.50 oz Simcoe [13.00 %] (30 min) Hops 16.1 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 6.8 IBU
0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 2.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.64 % Actual Alcohol by Vol: 0.65 %
Bitterness: 81.7 IBU Calories: 43 cal/pint
Est Color: 31.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 3.75 gal of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

 

[joety]

Vermont Pub and Brewery's BlackWatch IPA is based on Greg Noonan's brewing notes (he's generally considered the inventor of the style).

Interesting; so it was invented over 3000 miles from the region trying to take credit for it.

 

[Haputanlas]

The west coast is popularizing the style, not taking credit for its origin.

 

[joety]

The west coast is popularizing the style, not taking credit for its origin.

Based on other discussions on here, I don't know if that's a consensus view.

 

[DrinkNoH2O]

I'd leave out all of the chocolate and replace it with Carafa III (I think Chocolate has a distinct flavor that should not be present in a "black" IPA or CDA or whatever you want to call it). Here's a recipe I made a while back based off of Stone SSR Ale. I've had multiple people tell me it's one of the best beers they've ever tasted - I was pretty blown away myself too. Definitely my best batch of home brew ever.


5 Gallon batch
OG: 1.083
FG: 1.021
IBU: 95
SRM: 37

15 lbs 4.0 oz Pale Malt (2 Row)
14.0 oz Carafa III
14.0 oz Caramel/Crystal Malt - 60L

Mashed @ 152

1.75 oz Chinook [13.00 %] (60 min)
1.00 oz Cascade [7.50 %] (30 min)
1.00 oz Cascade [7.50 %] (15 min)
1.00 oz Simcoe [13.00 %] (2 min)
1.00 oz Amarillo Gold [8.50 %] (2 min)

Pacman Yeast starter cultured from bottles

1.50 oz Simcoe [13.00 %] (Dry Hop 7 days)
1.50 oz Amarillo Gold [8.50 %] (Dry Hop 7 days)

 

[Haputanlas]

Based on other discussions on here, I don't know if that's a consensus view.

I've seen many of the discussions, however I don't know if everyone is on the same page.

From what I've read, the west coast is taking credit for bringing this style to the masses. If there is a specific brewer that is making a claim to the first creation of this beer type, you can't blame the entire west coast for the actions of one brewery.

 

[SumnerH]

From what I've read, the west coast is taking credit for bringing this style to the masses.

Just because people out west didn't know about it doesn't mean it wasn't popular already. Noonan's brew inspired a whole host of black IPAs in the region--there were certainly commercial versions being made by several breweries out east before 2005 or so when the west coast picked up on the trend. Mitch Steele (at Stone) says that he got his inspiration after trying the Shed's (Stowe, VT) Darkside black IPA.

The Alchemist in Waterbury does their El Jefe black IPA annually as a holiday brew, which unsurprising since their brewer (John Kimmich) moved over from Vermont Pub and Brewhouse where took over brewing Noonan's Blackwatch IPA in the mid/late-1990s.

 

[Haputanlas]

Just because people out west didn't know about it doesn't mean it wasn't popular already. Noonan's brew inspired a whole host of black IPAs in the region--there were certainly commercial versions being made by several breweries out east before 2005 or so when the west coast picked up on the trend. Mitch Steele (at Stone) says that he got his inspiration after trying the Shed's (Stowe, VT) Darkside black IPA.

The Alchemist in Waterbury does their El Jefe black IPA annually as a holiday brew, which unsurprising since their brewer (John Kimmich) moved over from Vermont Pub and Brewhouse where took over brewing Noonan's Blackwatch IPA in the mid/late-1990s.

That may be true and I'm not trying to start anything here. I just haven't seen the attitude from the west coast breweries that everyone keeps talking about. I sometimes see the attitude from West Coast drinkers, but I don't think the breweries are laying false claims.

Also, if what you say is true, then even Stone knows where credit is due.

 

[SumnerH]

That may be true and I'm not trying to start anything here. I just haven't seen the attitude from the west coast breweries that everyone keeps talking about. I sometimes see the attitude from West Coast drinkers, but I don't think the breweries are laying false claims.

Also, if what you say is true, then even Stone knows where credit is due.

I agree, and Mitch Steele/Stone has absolutely been one of the first to give proper credit; he's a true brewing historian (as well as a great brewer).

It's just the misnomer "Cascadian" that's vaguely annoying to those who grew up drinking these beers out east.

 

[VanHolton]

Think im going to try the first recipe and then this revised one

BLACK IPA v1.01
Black IPA


Type: All Grain
Date: 7/22/2010
Batch Size: 5.00 gal
Brewer: Beau Debruyne
Boil Size: 5.72 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 41.67 %
5.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 41.67 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.33 %
0.50 lb Carafa II (412.0 SRM) Grain 4.17 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.17 %
0.50 oz Simcoe [13.00 %] (60 min) Hops 21.0 IBU
1.00 oz Amarillo Gold [8.50 %] (60 min) (Mash Hop) Hops 5.5 IBU
1.00 oz Amarillo Gold [8.50 %] (Dry hop) (Secondary 7 days) Hops -
1.00 oz Centennial [10.00 %] (45 min) Hops 29.6 IBU
0.50 oz Simcoe [13.00 %] (30 min) Hops 16.1 IBU
0.50 oz Amarillo Gold [8.50 %] (15 min) Hops 6.8 IBU
0.50 oz Amarillo Gold [8.50 %] (5 min) Hops 2.7 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.64 % Actual Alcohol by Vol: 0.65 %
Bitterness: 81.7 IBU Calories: 43 cal/pint
Est Color: 31.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.00 lb
Sparge Water: 3.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 3.75 gal of water at 165.9 F 154.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

From what I've read, this style should be pretty heavily dry hopped. If I were you, I'd probably go in the area of 3 oz dry hops. The recipe I'm currently conditioning calls for 4 oz amarillo. FWIW...

 

[Gargon]

well i made the first one and its on tap. good stuff but i agree with ya little more dry hop would set it off. the chocolete malt was a little over powering but a change of pace. going to cut it down to 1/4 lb and rest carafa. and bump up to 3 oz or amarillo | anyone done much mash hopping if so is it worth it?