We have a two-fer for this exchange. This time, it’s Corey from Indiana and he sent us his Black IPA. We have gone on record stating that we are not big fans of the style since intense roast and bitterness doesn’t work well together from our perspective. Could we proven wrong by this beer? Watch this video and review the recipe and notes below and let us know what you think.
Corey’s Black IPA Recipe
Batch Size: 10 US gallons
33.3% Maris Otter Pale Malt
33.3% 2-Row Pale Malt
7.4% Munich Malt
7.4% Flaked Barley
7.4% Carafa III
7.4% Rye Malt
3.7% Midnight Roasted Wheat
3 ounces of Amarillo (9.2% AA) 20 minutes to go in the boil
3 ounces of Citra (12% AA) 20 minutes to go in the boil
1 ounce of Amarillo (9.2% AA) at Flame out (whirlpool for 10 minutes)
1 ounce of Citra (12% AA) at Flame out (whirlpool for 10 minutes)
2 Whirlfloc tablets at 15 minutes left in the boil
2 packages of California Ale yeast – White Labs WLP001
2 liter yeast starter prepared with a stir plate
Ferment for 10 days at 68°F, then cold crashed at 40°F for 5 days
Transfer into kegs, then carbonated in keg for 1 week
Appearance: Jet black with a toffee colored, tan head. No ruby highlights.
Aroma: Nice (mild) fruity hop aromas on the nose.
Flavor: Restrained roast flavor. Because of the late hopping, the aggressive bitterness of West Coast IPAs is not present. The hop notes are more citrus-y orange. The hops play well in this beer. Finished dry.
Mouthfeel: Medium high, maybe a little more body than we would want in an IPA.
Overall Impression: This beer is pushing the definition of a Black IPA into the new way of thinking about high hopped beers. The carbonation may have been a little low for the style but it worked for us. We enjoyed it.
Thanks for the beer. Brew on!