AG#5 Black IPA

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broadfordbrewer

Landlord.
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Location
Saltaire, West Yorkshire
A long awaited brewday (night!) (30/10/11) and one that I decided to coincide with a couple of local brewers. We agreed to brew a Black IPA, swap some bottles, taste, discuss. This was my fifth full mash brew (AG#5).

Beer styles are always a topic for discussion and I know that the oxymoronic Black India Pale Ale is a debate in full flow. I'm not here to discuss it, just to brew a beer, but I was interested to see what others had said on the subject:
Stout Fellow http://stoutfellow.wordpress.com/2011/02/19/brewing-a-black-ipa/, Called to the Bar http://maltworms.blogspot.com/2010/03/cascadian-dark-ale.html
Into the Brew http://samtierney.wordpress.com/201...ck-ale-is-dead-meet-american-style-black-ale/
Craft Beer http://www.craftbeer.com/pages/stor...-learned-to-stop-worrying-and-love-black-ipa#
Hop Press http://lisamorrison.hoppress.com/2010/01/26/emerging-beer-style-cascadian-dark-ale/

All things considered I'm sticking with Black IPA. If it's good enough for Kernel, Brodies, Windsor Eton Brew, Thornbridge, Buxton etc.then it's good enough for me!

Malts:
Maris Otter Pale Malt (5.45kg) – 77.9%
Munich Malt (1kg) – 14.3%
Crystal Malt (350g) – 5%
Carafa III (200g) – 2.9% (I added a further 300g Carafa before I sparged. Aiming for maximum colour, minimum roastiness).

Hops:
Magnum 45g – 12.7% @90mins
Chinook 20g – 12.4% @20mins
Cascade 20g – 7.6% @20mins
Chinook 20g – 12.4% @5mins
Cascade 20g – 7.6% @5mins
Chinook 20g – 12.4% @0mins (steep 20 mins)
Cascade 20g – 7.6% @0mins (steep 20 mins)

Final Volume: 23 Litres
Original Gravity: 1.069
Final Gravity: 1.017
Alcohol Content: 6.8% ABV
Bitterness: 79.2 IBU
Colour: 100 SRM
Yeast: Safale US-05
Mash: 90mins @ 67c
Boil: 90mins

2011-10-30195255.jpg

The malts

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Grist temp

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Mash temp

2011-10-30215936.jpg

First runnings

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Wider shot of running the wort to the plastic (copper)

2011-10-30231335.jpg

Rolling boil and 1st addition of 45g Magnum

2011-10-30233448.jpg

Additions weighed out & protofloc for last 20 mins of the boil

2011-10-31014703.jpg

OG 1.067

I've now brewed with this setup a few times and I'm really happy with the results this time around. On day 6 of the fermentation the hydrometer reading is down to 1.016. I'll leave it clear out for a few days and then rack it to 330ml bottles.

You can see the rest of the pics here http://s1200.photobucket.com/albums/bb333/broadfordbrewery/AG5 Broadford Black IPA/.
 
Dont tell Aleman you have done an 'Black IPA'. :shock:
Last summer i had a few black IPA's at a beer festival... re sparked my interest! Did you just ad the rest of the Carafa III at the start of sparge? I guess any high SRM malt would do the job for that? I doubt I'll be getting any speciality malts in my LHBS... :hmm:
 
Hi Darcey, Yes I know... Aleman already made his feelings known and that's fine ;)
Yes I added the remaining Carafa III at the sparge which. The 200g in from the start of the mash hadn't achieved a black wort. I'm sure you can use other malts, black would be a good one :D and lot of people suggested a cold steep and then adding the extract to the copper. It just depends what you want your beer to taste like. I wanted a little bit of roastiness but for the hops to shine through. Others who believe in this style will say it shouldn't have any roasty notes and just taste like an IPA (while looking like a stout). I think it's an interesting one to brew to try but I'll move onto something else next.
Cheers,
Dave

p.s. I ordered from the Maltmiller and can highly recommend.
 
This looks great! Good use of the US hops and yeast.
I have a few brew days planned already, including a Schwarzbier(sp); I may have to use the leftover Carafa to try a Black IPA.
 
Thanks Paul. I wasn't planning to brew one really, but got talked into it by some bigger boys ;)
I'm trying to sneak another pre christmas brew day in to doing somthing a little more seasonal.
Have fun with the Schwarzbier! and let us know if you brew a Black IPA...or a Cascadian whatchamdoddle or whatever the frick they are :wha:
 
Ahh... looks OK I suppose...
Won't be as good as mine though :whistle:
 
I like the sound of doing a cool steep... I may have to look in to this further! Maybe aim for something around 1.040-50 to be ready before xmas (and further bastardising the 'IPA' nature of this beer style). Mmmm scratchy beard time.. :hmm: :hmm:
 
Soory Ade, hadn't seen this message. It was tasting fine out of the fv. It's been in the bottle getting on 3 weeks and last night I was very happy with what I was tasting :)
Just wish I'd dry hopped it to counter the roastiness. I think it would be mistaken for a strong, hoppy, porter.
Yours still in secondary / dry hopping?
 
I think that with that much Crystal and Carafa, a dry hop would definitely have helped. I always dry hop my APA and I'll be doing a slight variationnext weekend, adding all the black malt into the sparge rather than the mash to avoid any excessively roasted flavours.
 
I think you do right with the sparge addition. I got more roasty than hoppy, but it's nice all the same. Leedsbrew also brewed a 'Cascadian Dark Ale' and he went for the cold steep of his carafa III overnight.
 
Yes its still dry hopping in the fridge set at 13c, I'll be bottling this weekend :) Could probably use more dry hops really but I think this will do.
 
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