BeerBorg

I was inspired by the Hat's IPA post and thought I could use up some of my ingredients before they go stale.

I used a Northern Brewer's Black IPA recipe as a guide and subbed ingredients that I had on hand.
I have Falconers flight as the main hop with Citra for dry hopping.
For the 60 min addition I threw in every loose hop that I had to get the IBUs up to where they matched the bitterness from the suggested Summit hops.

Maris Otter is the base. I didn't have Weyermann Caraf III so I put in black patent malt.

How does it look?
Here is the original and the tweaked version.

Looks prety solid overall...

One thing that jumps out at me is the Black Patent...

It's pretty acrid stuff... Doesn't really fit in an IPA, even a black or Cascadian...

If you have nothing else like roasted barley, dark caramel or crystal, then use it...

But I would reduce it to an ounce or less for a 2.3 gallon batch...

Or remove it and up the chocolate malt a bit...

Best yet would be to remove it and pick up some Midnight Wheat or Carafa III...

- Just afraid you would get to much of an acrid taste when you were maybe thinking roasty...

I was worried about the Black patent. I have 12 oz of Crystal 40. How much of that do you think I should use? I don't want to get overly sweet.
I'm not really familiar with Weyermann Caraf III and am not sure what I am losing by not using it.

I think NB has done a great job with many of their recipes and though I've never tried their black IPA, it's pretty well reviewed. And I totally agree with BigPapaG, take out the black. There'd be too much going on there.
I make lots of blacks and I use Carafa III and Midnight Wheat in one of them and Carafa III and Chocolate in another. Both are ready good though if you want a bit more roasty flavor, the chocolate would be my choice. If you want just a tad bid of roastiness, Midnight Wheat is what you want. Either way, you have a good Black IPA.

Can I substitute cane sugar for corn sugar? What percentage of cane sugar = corn sugar?
For a 2.5 gallon batch Northern Brewer recommends 1/2# of corn sugar.

i think I would need 95% sugar instead of corn sugar. That would be .475 lbs of cane sugar. I think that's correct. Seems like half a pound is close enough.

I have used Black patent in an CDA, it can get a bit overpowering at times. I have switched to midnight wheat since I went to all grain and it is much smoother. The first CDA I was trying to clone was Discord by Pyramid, they use Black patent. The key to patent is using VERY little of it.

I agree with the general sentiment about black patent I used it twice. didn't like the bite, now I use chocolate malt in place of BP.

Maybe I should just do a straight up IPA with Maris Otter, Chrystal 40, Falconer's Flight and Citra instead of going for a black IPA.

I have enough chocolate malt to use all of that grain if I want to make a version of a Black IPA but most recipes I find have Weyemann Caraf III in them. I wonder how it would be with that much chocolate.
From what I have read the Weyerman III is mainly for color.

I can't get out to a LHBS because of the snow. I want to make this tomorrow.

I almost have to have something black in my pipeline. I like Black IPA's so much, I could do nothing but them. I think you should do a black unless of course, it's not your cup of tea.

While it may not be a Black IPA, adding a fair amount of Chocolate malt (targeting an SRM that would be in between copper and brown) would put you into Red IPA territory... Kind of like a Red Rocket or other California Red...

Just sayin' since you already have it...

Banjo-guy wrote:Maybe I should just do a straight up IPA with Maris Otter, Chrystal 40, Falconer's Flight and Citra instead of going for a black IPA.

I have enough chocolate malt to use all of that grain if I want to make a version of a Black IPA but most recipes I find have Weyemann Caraf III in them. I wonder how it would be with that much chocolate.
From what I have read the Weyerman III is mainly for color.

I can't get out to a LHBS because of the snow. I want to make this tomorrow.

I don't taste chocolate with the choco malt. I mostly taste coffee. 8 oz of crystal 80L and 8 oz of chocolate malt we hit a srm of 24 in philm00x and my Dirty Dereby Drank.

I plan on brewing this tomorrow unless someone on the borg sees something that doesn't look right.

Maris Otter 83.8%
Chocolate Malt 4.8 %
Crystal malt 80 3.8 %
Table sugar 7.6 %

1.00 oz Hallertauer 60 Min
.70 Liberty 60 min
.50 Fuggles 60 min
.15 Willamette 60 min
.50 Falconer's Flight 15 min
.50 Falconer's Flight 5 min
Us 05 yeast
.50 Citra Dry hop (# of Days ? )

OG 1.074 IBU 91.9 Color 22.8 SRM ABV 8.2


One thing I can decide later is the dry hop. I Have and oz of Citra and an oz of Falconer's Flight that I could use for dry hop.

Any comments would be appreciated.

Maybe just reduce the sugar to 5% but that's up to you.
Since it's an IPA, you certainly should dry hop with both. But, I would stick with only 1 oz at 60 minutes and move the Liberty to 15 minutes with the Falconers, move the Fuggles 60 minutes to the 5 minutes with the Falconers and use the 1/2 oz of Citra at flame out. Then you can use the Citra and FF at dry hop for 5-7 days.

Beer-lord wrote:Maybe just reduce the sugar to 5% but that's up to you.
Since it's an IPA, you certainly should dry hop with both. But, I would stick with only 1 oz at 60 minutes and move the Liberty to 15 minutes with the Falconers, move the Fuggles 60 minutes to the 5 minutes with the Falconers and use the 1/2 oz of Citra at flame out. Then you can use the Citra and FF at dry hop for 5-7 days.

I used all of those hops to get the IBU up to where it is.
I'm not sure if I was clear but after brewing the recipe that I posted I will still have more citra and FF hops for dry hopping. Does that change what you are suggesting?

My main concern was that for a 2.5 gallon recipe, the 2 plus oz of hops you show at 60 minute is going to impart a lot of bitterness. The dry hop will add the aroma that an IPA needs. Actually, for 2.5 gallons, 1 oz of Citra should be sufficient for the dry hop. It's a matter of personal taste on the flavor/aroma times and amounts.