Anyone know of a good recipe for a black ipa?
thanks in advance
Post #2 made 14 years ago
Never made one myself so I can't give any recipes I've done. Check out this recent thread.
CDA = Cascadian Dark Ale = Black IPA
CDA = Cascadian Dark Ale = Black IPA
Last edited by BrickBrewHaus on 05 May 2011, 22:44, edited 5 times in total.
Post #3 made 14 years ago
I've never made one, but love them (specifically, Otter Creek's Alpine Black IPA), so I ordered a recipe kit from MoreBeer.com. If you'd like, I can post the recipe when I get home tomorrow night...
Brew, blues and blood.
Post #4 made 14 years ago
I brewed this Black IPA and it turned out to be the most precious of the beers I brewed. I sipped it in a small glass just so it would last. Here is a link to a PDF file. http://www.northernbrewer.com/documenta ... ackIPA.pdf I bought the kit the first time. The second time I made it I used some substitutions from the stores at home and it wasn't as spectacular.
Last edited by BobBrews on 16 May 2011, 20:23, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #5 made 14 years ago
I brewed this CDA last May. It is a recipe I got from Abram Goldman-Armstrong, the person who really pushed for this style to be accepted here Oregon. It was very tasty and got lots of great comments. Have fun.
OG 1.062
FG 1.011
12 Gallon / 45 liter Batch Volume
13.5 Gallon / 51 liter Boil Volume
IBU 61
SRM 29 (software guestimate)
87% American 2 Row 24 pounds / 10.88 kilos
3.7% Crystal 60 1 pound / 453 grams
2.8% Chocalte Malt .75 pound / 349 grams
2.8% German Carafa Debittered .75 pound / 349 grams
.9% Roasted Barley .25 pound / 113 grams
Chinook 13AA 2oz/56 grams 60 minutes
Cascade 6AA 2oz/56 grams 30 minutes
Cascade 6AA 2oz/56 grams 10 minutes
Amarillo 7AA 2oz/56 grams 10 minutes
US-05/wyeast 1056/white labs 001
3 weeks in primary then bottled
Mashed low - 150F/ 65C
OG 1.062
FG 1.011
12 Gallon / 45 liter Batch Volume
13.5 Gallon / 51 liter Boil Volume
IBU 61
SRM 29 (software guestimate)
87% American 2 Row 24 pounds / 10.88 kilos
3.7% Crystal 60 1 pound / 453 grams
2.8% Chocalte Malt .75 pound / 349 grams
2.8% German Carafa Debittered .75 pound / 349 grams
.9% Roasted Barley .25 pound / 113 grams
Chinook 13AA 2oz/56 grams 60 minutes
Cascade 6AA 2oz/56 grams 30 minutes
Cascade 6AA 2oz/56 grams 10 minutes
Amarillo 7AA 2oz/56 grams 10 minutes
US-05/wyeast 1056/white labs 001
3 weeks in primary then bottled
Mashed low - 150F/ 65C
Post #6 made 14 years ago
What do you guys think of this recipe it is the first one that I have had any hand at all in designing?
I used the CDA ver. 3 from the earlier thread as a base and than made some changes
mash (80-75 percent efficiency) OG of 1.083
12 pounds 2 row
1.5 pounds munich
1 pound flaked oats
.5 pounds 60L
.5 pounds carafa special II
.25 pounds chocolate malt
.25 pounds roasted barley
boil
2 oz columbus first wort 60+minutes
1 oz simcoe 20 minutes
1 oz cascade 10 minutes
1 pound Jaggery sugar 10 minutes (jaggery is a sugar found in Indian supermarkets a book called Radical Brewing suggested its' use)
1 oz amarillo 5 minutes
1 oz columbus post boil
1 oz citra dry hopped 7 days
Wyeast 1056 (lots of yeast collected from previous beer)
I am noticing the mash looks very similar to the post above.
Interesting that he suggests a low mash
Not sure when to add the jaggery sugar just guessing really, I thought it would be a good idea to add it since both the northern brewer recipe and the recipe I based mine after use sugar. And I have had noticed low attenuation on the two dark beers I have done in the past.
thanks
I edited this post to add the flaked oats in the mash and the amount of jaggery I was planning on using.
also I was trying to think of a good name for this recipe BLACK india PALE ale seemed like an oxymoron. How does India STOUT Ale sound
I used the CDA ver. 3 from the earlier thread as a base and than made some changes
mash (80-75 percent efficiency) OG of 1.083
12 pounds 2 row
1.5 pounds munich
1 pound flaked oats
.5 pounds 60L
.5 pounds carafa special II
.25 pounds chocolate malt
.25 pounds roasted barley
boil
2 oz columbus first wort 60+minutes
1 oz simcoe 20 minutes
1 oz cascade 10 minutes
1 pound Jaggery sugar 10 minutes (jaggery is a sugar found in Indian supermarkets a book called Radical Brewing suggested its' use)
1 oz amarillo 5 minutes
1 oz columbus post boil
1 oz citra dry hopped 7 days
Wyeast 1056 (lots of yeast collected from previous beer)
I am noticing the mash looks very similar to the post above.
Interesting that he suggests a low mash
Not sure when to add the jaggery sugar just guessing really, I thought it would be a good idea to add it since both the northern brewer recipe and the recipe I based mine after use sugar. And I have had noticed low attenuation on the two dark beers I have done in the past.
thanks
I edited this post to add the flaked oats in the mash and the amount of jaggery I was planning on using.
also I was trying to think of a good name for this recipe BLACK india PALE ale seemed like an oxymoron. How does India STOUT Ale sound
Last edited by jrodie on 17 May 2011, 02:29, edited 1 time in total.
Post #7 made 14 years ago
The mash temp is low to achieve higher attenuation, keeping the body low. I suppose using some sugar would do the same thing. I didn't do it the last time I made this, but I plan on cold steeping the dark grains for a day and adding the liquid at boil time. I've never done this but I've heard a lot about it being used as a way to get a smoother character out of dark malts.
Post #8 made 14 years ago
That's interesting you were going to steep the grains over night. I was reading in other forums about people adding the black grains late in the mash. I guess they did that to get more color without too much flavor from the black grains. I don't see what the point to making an ipa black just to make it black would be. Seems like the different flavors would be the appeal.
Post #9 made 14 years ago
I'm interested in how they get pale black 
/pedant
/pedant
http://beernvictuals.blogspot.com/ My blog, If you like what you read post a comment on the blog comments section thanks, BIAB post coming soon.
Post #10 made 14 years ago
Personally, I'd call it a CDA.. show our northwest folks some love. :-)jrodie wrote: also I was trying to think of a good name for this recipe BLACK india PALE ale seemed like an oxymoron. How does India STOUT Ale sound
Last edited by brewmcq on 17 May 2011, 22:03, edited 5 times in total.
Brew, blues and blood.
Post #11 made 14 years ago
I like roast character and really enjoy stouts and porters, but with this beer, the thing I really like is how refreshing it can be with a light roast character. I've had some roasty local CDAs too, but my favorite is the Hopworks CDA that to me has more of a smooth character.jrodie wrote:That's interesting you were going to steep the grains over night. I was reading in other forums about people adding the black grains late in the mash. I guess they did that to get more color without too much flavor from the black grains. I don't see what the point to making an ipa black just to make it black would be. Seems like the different flavors would be the appeal.
I shouldn't really be talking about what steeping the dark roasts in water does, as I have not yet tried it myself, but I learned about it on a podcast as a way to reduce some of the bitterness you can get from dark grains; you still get the flavor of the grains.
It seems like a lot of people get hung up on whether the style should exist at all; whether a black IPA is an oxymoron or whether a CDA is just a porter heavily hopped with northwest US hops. I'm not too obsessed about style parameters so I don't really worry about it too much.
I really liked this beer -- I hope someone gives it a go.
Last edited by elduderino on 17 May 2011, 23:35, edited 5 times in total.
Post #12 made 14 years ago
oh yeah, roger that...who care about style parameters! I was just trying to be clever with the name. Still have never tried one, commercial or homebrew, so I am excited to do it.
Post #13 made 14 years ago
The only one I've tried is by a Vermont Micro called Otter Creek brewing. They call it "Alpine Black IPA" and it's like chewing a mouthful of hops. I absolutely love it.
Brew, blues and blood.
Post #14 made 14 years ago
I am currently enjoying this one but I feel it turned out a little closer to a bitter porter...but lovely anyway!
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Post #15 made 14 years ago
You can give it a little more time? Serve no beer before it's time!
I am fermenting one as I(type) I am trying something different (for me). I am saving all those (timed) hop additions for the primary after bubbles stop. A week later I will use a secondary (which I don't do any more) to do the dry hops. I may expand this experiment with other recipes?
I am fermenting one as I(type) I am trying something different (for me). I am saving all those (timed) hop additions for the primary after bubbles stop. A week later I will use a secondary (which I don't do any more) to do the dry hops. I may expand this experiment with other recipes?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #16 made 14 years ago
So your not going to do any additions during the boil?I don't know if I can sit and do nothing while I watch the boil.(if you knew me well this would start a great round of laughter)Also the hop addition is my favourite aroma ever.Even SWMBO like it!
AWOL
Post #17 made 14 years ago
Lylo,
I will add the bittering (Summit) hops at 60 minuets and the Chinook at 15. The corn sugar at 0. The rest of the hops are going to be dumped in the primary after a week? I will let is soak about 7 to 10 days and then move to a secondary where I will dry hope with Cascade.
The reason I am fooling around with this is that late additions going into a N/C cube will extract all the bittering compounds from the hops along with the aromatics (do you want that?). If you are cooling with a immersion coil to pitching temperature are you loosing the aromatics to the air? Are you extracting bittering compounds if it takes to long to cool? Below are the hop additions from the recipe.
BOIL ADDITIONS & TIMES
1 oz. Summit (60 min)
1 oz. Chinook (15 min)
1 oz. Centennial (10 min)
1 oz. Cascade (5 min)
1 oz. Centennial (0 min)
1 lb Corn sugar (0 min)
DRY HOPS – add to secondary fermenter one week before packaging:
1 oz. Cascade
Here is a link to a very fine beer http://www.northernbrewer.com/documenta ... ackIPA.pdf
In reality I am just trying to learn what is happening and having a little fun along the way! Cheers!
I will add the bittering (Summit) hops at 60 minuets and the Chinook at 15. The corn sugar at 0. The rest of the hops are going to be dumped in the primary after a week? I will let is soak about 7 to 10 days and then move to a secondary where I will dry hope with Cascade.
The reason I am fooling around with this is that late additions going into a N/C cube will extract all the bittering compounds from the hops along with the aromatics (do you want that?). If you are cooling with a immersion coil to pitching temperature are you loosing the aromatics to the air? Are you extracting bittering compounds if it takes to long to cool? Below are the hop additions from the recipe.
BOIL ADDITIONS & TIMES
1 oz. Summit (60 min)
1 oz. Chinook (15 min)
1 oz. Centennial (10 min)
1 oz. Cascade (5 min)
1 oz. Centennial (0 min)
1 lb Corn sugar (0 min)
DRY HOPS – add to secondary fermenter one week before packaging:
1 oz. Cascade
Here is a link to a very fine beer http://www.northernbrewer.com/documenta ... ackIPA.pdf
In reality I am just trying to learn what is happening and having a little fun along the way! Cheers!
Last edited by BobBrews on 06 Jun 2011, 20:15, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #19 made 14 years ago
I have a bipa in the dry hop phase right now. I am using whole hops for the first time. Usually the pellet hops get soaked and sink to the bottom. The whole hops seem to be much more buoyant and continue to float on top. Would it be a good idea to sanitize a spoon and give the whole hops a push so they sink to the bottom and come in contact with the rest of the beer?
Post #20 made 14 years ago
jrodie,
I don't think it would hurt. If it is in the secondary a good rock & roll in the bucket might do it too? In late summer I pluck my hops of the (binds) and dump them in the bucket for a wet hops IPA. The wet (fresh) hops lend a slight grassy taste that makes this one beer a special type IPA.
I don't think it would hurt. If it is in the secondary a good rock & roll in the bucket might do it too? In late summer I pluck my hops of the (binds) and dump them in the bucket for a wet hops IPA. The wet (fresh) hops lend a slight grassy taste that makes this one beer a special type IPA.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #21 made 14 years ago
Bobbrews,
Wow that fresh hop beer must be awesome. I thew the hops into a secondary fermenter and siphoned the beer on top. How do you usually add those fresh hops when dry hopping?
Wow that fresh hop beer must be awesome. I thew the hops into a secondary fermenter and siphoned the beer on top. How do you usually add those fresh hops when dry hopping?
Post #22 made 14 years ago
oh yeah and I tried the rock and roll deal and it got them wetter but no sinking.
Post #23 made 14 years ago
jrodie,
Next time you have whole hops to dump in get a hop sack or paint bag. Sanitize it in starSan with a few glass marbles. The marbles with weigh it down and the bag (if big enough) will expand to allow good extraction.
The last two years that I grew my own hops I did exactly as you did. They floated on top! This year I will follow my own advice? I hope!
Next time you have whole hops to dump in get a hop sack or paint bag. Sanitize it in starSan with a few glass marbles. The marbles with weigh it down and the bag (if big enough) will expand to allow good extraction.
The last two years that I grew my own hops I did exactly as you did. They floated on top! This year I will follow my own advice? I hope!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
Post #24 made 14 years ago
Did you end up with good flavor throughout the beer with them floating on top, or did you have some beers that you could tell benefited from the dry hoops more than others?
Post #25 made 14 years ago
Jrodie,
The hop flavor was not pronounced. It was a very good American Ale. I was hoping for more of a hop bomb. Over all it was a good beer but a little different because of the wet (fresh) hops. I did not want to dry the hops because of time and weather constraints. All beers I do would benefit from a smack of hop pellets!
The hop flavor was not pronounced. It was a very good American Ale. I was hoping for more of a hop bomb. Over all it was a good beer but a little different because of the wet (fresh) hops. I did not want to dry the hops because of time and weather constraints. All beers I do would benefit from a smack of hop pellets!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV
http://cheesestradamus.com/ Brewers challenge!
-
- SVA Brewer With Over 100 Brews From United States of America
-
