This week we brew and taste Black IPA as part of our Jar of Destiny series.
Neither of us remember being very big fans of Black IPA; and that's not for trying. We've both had a couple commercial examples when the style was peaking in 2008-2010. We were just never really big fans of bittering hop driven IPA of that time frame. We never considered ourselves hopheads. Always loved hop aroma and flavor, but just never really appreciated super bitter beer.
When John pulled this style from the Jar of Destiny he had mixed feelings about trying to brew a beer he had a mild negative association with. Leave it to him to go ahead and brew two versions and see what he liked.
The first recipe was one from 2014 found on our blog site. John recreated this same recipe for our first example. Mike found it incredibly drinkable with little roast character as the style should be. But the hop aroma was a little lacking.
The second beer was a new creation of John's focusing on NEIPA style late hopping for big aroma and mild bitterness. The second style had amazing hop flavor and aroma that melded nicely with the malt backbone. Its sort of a hybrid between NEIPA and Black IPA. We like it!
CHEERS!
Recipes:
Black IPA #1 – Adjusted recipe from 2014 Brew Dudes Black IPA recipe:
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Boil Size: 7 US gallons (26.5 Liters)
Batch Size: 5.25 US gallons (19.9 Liters) in fermentor
Water:
9 US gallons of spring water treated with 5 grams of gypsum and 3 grams of Calcium Chloride for a 2 to 1 Sulfate to Chloride ratio.
Ingredients:
12 pounds (5.4 kg) of Rahr Standard 2-Row Malt – 86% of grain bill
1 pound (.45 kg) of Crisp Crystal Malt - 60°L – 7% of the grain bill
1 pound (.45 kg) of Briess Blackprinz Malt – 7% of the grain bill
1 ounce (28 g) of Nugget hops (15.3% AA) – Added at 60 minutes to go in the boil
0.5 ounce (14 g) of Centennial hops (6.0% AA) – Added at 15 minutes to go in the boil
0.5 ounce (14 g) of Cryo Amarillo hops (17.4% AA) – Added at flameout
0.5 ounce (14 g) of Cryo Amarillo hops (17.4% AA) – Dry hop, added on day 3 of fermentation
0.5 ounce (14 g) of Centennial hops (6.0% AA) – Dry hop, added on day 7 of fermentation
Yeast:
1 packet of US-05
Instructions:
Mash for 60 minutes at 150° F (66° C). Sparge with 170°F (77°C) water to collect boil size volume. Boil for 60 minutes – adding brewing salts and hops at scheduled times. Ferment for 2 weeks at 68° F (20° C) and add hops at scheduled times.
Results:
Original Gravity: 1.064
Final Gravity: 1.014
Black IPA #2 – Black NEIPA
Boil Size: 7 US gallons (26.5 Liters)
Batch Size: 5.25 US gallons (19.9 Liters) in fermentor
Water:
9 US gallons of filtered tap water, treated with a Campden tablet. I wanted to add 2 grams of gypsum to the boil since our water is low in sulfate but I forgot.
Ingredients:
12 pounds (5.4 kg) of Rahr Standard 2-Row Malt – 84% of grain bill
1 pound (.45 kg) of Weyerman Carafa Special Type III malt (dehusked) – 7% of the grain bill
0.5 pound (227 g) Briess Caramel malt, 40°L – 4% of the grain bill
0.5 pound (227 g) of Briess Chocolate malt, 350° L – 4% of the grain bill
0.25 pound (113 g) of Briess Midnight Wheat malt -2% of the grain bill
1 ounce (28 g) of El Dorado hops (13.1% AA) – First Wort Hop
1 ounce (28 g) of Cryo Simcoe hops (23.2% AA) – Hop stand at 180° F (82° C) for 20 minutes
3 ounces (85 g) of LupoMax Mosaic hops (17.5% AA) – Hop stand at 180° F (82° C) for 20 minutes
3 ounces (85 g) of El Dorado hops (13.1% AA) – Dry hop, added on day 3 of fermentation
3 ounces (85 g) of LupoMax Mosaic hops (17.5% AA) – Dry hop, added on day 3 of fermentation
Yeast:
1 packet of Lutra Kveik yeast (dry)
Instructions:
Mash for 60 minutes at 150° F (66° C). Sparge with 170°F (77° C) water to collect boil size volume. Boil for 60 minutes – adding hops at scheduled times. Ferment for 7 days at 75° F (24° C) and add hops at scheduled times.
Results:
Original Gravity: 1.060
Final Gravity: 1.012
#BlackIPA #JarOfDestiny #BrewDudes
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