Black IPA recipe

[Dads_Ale]

This is a copy off my previous post to the September 17 competition

Hi Guys

Here is the recipe for the Black APA.
This is the fourth iteration of this beer. The original was good but not quite black enough. So I increased the cold steep length for brew 2 and the amount of cold steep grains for brew 3. I found with both of these although black enough the roast malt harshness was a bit too much. So for this brew I substituted Midnight Wheat for the original Cara3 (I read somewhere that MW produced a less 'oily' beer than Cara3) in the mash and the late sparge addition and reverted to the original steep time and amount. This worked a treat and I got the level of blackness I wanted with the dark malts not becoming overpowering.

The final volume was 40 litres so you will need to adjust quantities for your brew length.

Mash tun (66c)
Pale Malt 6.5kg
Midnight Wheat - 250g
Wheat Malt - 1200g

Cold steep for 30 mins 100g of Cara 3 (added to boil)

100g of Midnight Wheat added to top of mash bed during sparging.

Boil
Challenger (pellet) - 15g - 60mins

Amarillo (pellet) 20g - 15mins
Citra (pellet) 20g - 15mins
Mosaic (pellet) - 20g - 15mins
Irish moss - 5g - 15mins

0mins and 20min steep and whirlpool
Amarillo, Citra, Mosaic - 40g each

Yeast - Safale US05

Dry hop (think was about 2 days)
Amarillo - 65g
Citra - 27g
Mosaic - 34g
(using up the leftovers here :))

Og 1050
FG 1010

 

[foxbat]

They are not the same. Chocolate wheat is around 350 srm. while midnight is 500 or higher.

I don't know who your suppliers are in America but over here in Europe Weyermann Chocolate Wheat = 900 - 1200 EBC (457 - 610 SRM). The typical value quoted for recipe building is 1000 EBC/500 SRM.

 

[MrRook]

Just bought the Ron Pattinson `the homebrewers guide to vintage beer'. First one I'm going to attempt is an 1805 Barclay Perkins Pale Stout. I s**t you not...

Back in 1805 stout simply meant a strong beer no matter what the color.

 

[MrRook]

I don't know who your suppliers are in America but over here in Europe Weyermann Chocolate Wheat = 900 - 1200 EBC (457 - 610 SRM). The typical value quoted for recipe building is 1000 EBC/500 SRM.

My local shop has chocolate wheat that is brown and midnight wheat that is black.

 

[Sadfield]

Just bought the Ron Pattinson `the homebrewers guide to vintage beer'. First one I'm going to attempt is an 1805 Barclay Perkins Pale Stout. I s**t you not...

Good book. Can't see this recipe being anything like a Black IPA though. Will be roasty from the Brown Malt and the hops are all bittering additions.

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[ACBEV]

Here is a recipe from Ron's blog. An 1859 India Export Porter with 11oz (312g) of hops. I think you could (should) describe this beer as a black IPA...
http://barclayperkins.blogspot.co.uk/2012/11/lets-brew-special-1859-barclay-perkins.html

 

[Sadfield]

The style is deliberately oxymoronic. A Black IPA shouldn't taste heavily of roasted malts, should be an IPA (in the modern American use of the term) and black. India/Export/Hoppy Stouts or Porters are completely different beers.

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[The Baron]

The style is deliberately oxymoronic. A Black I PA shouldn't taste heavily of roasted malts, should be an IPA (in the modern American use of the term) and black. India/Export/Hoppy Stouts or Porters are completely different beers.

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Yeah thats what I wanted but in a panic I wanted to do it and could not get Midnight and stupidly went ahead with chocolate knowing it would make it blight porterish. Why do we do stupid things when we already know what it will do but just hope this once it won't:thumbd::beer6::thumbd::angry::angry:

 

[BeerCat]

Yeah thats what I wanted but in a panic I wanted to do it and could not get Midnight and stupidly went ahead with chocolate knowing it would make it blight porterish. Why do we do stupid things when we already know what it will do but just hope this once it won't:thumbd::beer6::thumbd::angry::angry:

You could cold steep roast barley overnight instead. Will mellow it out. I have done that before for IPA's and stouts or add at the end of the mash which i am going to try next.

 

[Cwrw666]

Back in 1805 stout simply meant a strong beer no matter what the color.

Yes I know, so a stout as we know it is basically a stronger version of porter. I was particularly fascinated by the section on milds - which start at 7% and go up to 11%. And we think of IPA as being strong but at the time they were invented they were weaker than normal beers.