The Black IPA is a relatively new style of IPA borne of several well-loved styles of beer. Josh Weikert walks you through the ins and outs of this style so you can make it your best!
MALT
10 lb (4.5 kg) Maris Otter
1 lb (454 g) Munich
1 lb (454 g) Pale rye
1 lb (454 g) Cararye 75L
1 lb (454 g) Carafa Special III
1 lb (454 g) flaked barley
HOP
1.5 oz (43 g) Citra at 20 minutes [25 IBUs]
1.5 oz (43 g) Amarillo at 20 minutes [20 IBUs]
1 oz (28 g) Citra at whirlpool [8 IBUs]
1 oz (28 g) Amarillo at whirlpool [7 IBUs]
1 oz (28 g) Citra and Amarillo at 1st dry hopping
1 oz (28 g) Citra and Amarillo at 2nd dry hopping
YEAST
Safale US-05/ London ESB
PROCESS
Mill the grains and mash at 152°F (67°C) for 60 minutes.
Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort.
Boil for 60 minutes, adding hops accord- ing to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle.
Chill the wort to about 60°F (16°C), aerate well, and pitch plenty of healthy yeast.
Ferment at 64°F (18°C) for 14 days, then let the temperature rise to 68°F (20°C) and add the first dry hops. After 3 more days, add the second dry hops for 4 more days.
Then cold crash, package, and carbonate to about 2.25 volumes.
