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Quicksilver's Black IPA

Quicksilver's Black IPA

Specialty Beer • All Grain • 11 gal


Brewed this today on my HERMS. 3/9/13 I wanted something different and I'm experimenting with some new (to me) liquid yeasts. Mashed a 152F for 75 minutes sparged at 170F for 1 hour. Boiled for 75 minutes with the hop schedule as noted.

March 9, 2013 at 04:38pm

5.0/5.0 1 rating

Ingredients (All Grain11 gal)

  • 25.00 lbs Pale Ale Malt; Rahr

    Pale Ale Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 0.50 lbs Rye Crystal; Simpsons

    Rye Crystal; Simpsons

    Seasonal autumn flavour – sweet and malty with warm bread-crust flavours.

  • 0.70 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.60 lbs Weyermann Carafa Special® TYPE III; Weyermann

    Weyermann Carafa Special® TYPE III; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark- beer aroma, as well as body and mouthfeel to finished beer⎯but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • 1.00 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.75 lbs Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 1.00 oz Columbus - 15.5 AA% pellets; boiled 60 min


    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 2.0 oz Centennial - 9.7 AA% pellets; boiled 30 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.00 oz Citra™ - 14.5 AA% whole; boiled 15 min


    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 2 tsp Irish Moss - Last 15 minutes (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 1450 Denny’s Favorite 50

    Wyeast 1450 Denny’s Favorite 50

    This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.

  • Wyeast 3522 Belgian Ardennes™

    Wyeast 3522 Belgian Ardennes™

    One of many great beer yeasts to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fuitiness and complex spicy character.


Made a Black IPA and I'm trying the Wyeast 1450 Denny Favorite 50 in the 6 gallon carboy and some Wyeast Belgian Ardennes I saved from the primary of my last brew in the 5 gallon carboy. I want to see how well reusing this yeast works and how much different the flavor profile will be.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.065 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 25.3 SRM 1 - 50
Alcohol: 6.9% ABV 2.5% - 14.5%
Bitterness: 64.7 IBU 0 - 100




2013-03-10 10:28am

The Wyeast Denny's Favorite 50 was blowing by in about 6 hours from the direct pitch smack pack. I smacked just before I started brewing. The saved Wyeast Belgian Ardennes is just starting to work in about 16 hours without first making a starter.


Yeast profiles

2013-03-17 6:49pm

I racked both carboys to the secondary. The Wyeast Belgian Ardennes batch tasted similar to a Dubbel but a few IBU's over the style. I'm not going to dry hop this batch as I liked it the way it is. The Wyeast Denny Conn's Favorite 50 tasted like an over hopped Porter. I'm going to dry hop this batch with 1 oz of Centennial and make it a Black IPA. Overall I think both batches should be very good. I had a couple of 16 oz Grolsch bottles left over from the Denny's batch which I'll carbonated with corn sugar in the bottle. The rest will be force carbonated in kegs.


Flavor update

2013-04-22 8:47pm

The Black IPA with Denny's Favorite and Centennial dry hops is going pretty quick. Has strong citrus flavor and aroma. I taste and smell Grapefruit overtones and orange rinds. Has a nice bitterness and very smooth to drink. I corked 1/2 of the batch with the Belgian Ardennes yeast. A little less aroma due to not dry hopping but nice Belgian yeast flavors. I hope after bottle conditioning it will be much better. Both have a nice light brown head. Very drinkable ;-)

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