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Darth IPA

Darth IPA

Specialty Beer • All Grain • 8 gal

BurninBrewer

Black IPA recipe loosely based on the kit from Northern Brewer, then made bigger, badder and even more delicious.

January 4, 2010 pm 06:48pm

0.0/5.0 0 ratings

Ingredients (All Grain, 8 gal)

  • 18 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1 lbs Crystal Malt 80°L

    Crystal Malt 80°L

    Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.

  • 1 lbs Carafa Special® TYPE III; 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

  • .50 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .50 lbs De-Bittered Black Malt (Mout Roost 1400); Dingemans

    De-Bittered Black Malt (Mout Roost 1400); Dingemans

    Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 oz Summit™ - 17.0 AA% pellets; boiled 60 min

    Summit™

    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 1 oz Simcoe® - 13.0 AA% pellets; boiled 30 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1 oz Centennial - 10.0 AA% pellets; boiled 15 min

    Centennial

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

  • 1 oz Cascade - 5.5 AA% pellets; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Ahtanum® - 6.0 AA% pellets; added dry to secondary fermenter

    Ahtanum®

    Good for lagers, american ales, Floral. citrus, sharp and piney.

  • 1 tsp Irish Moss - (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.

  • 1 tsp Bitter Curacao/Bitter Orange (Peel) - (omitted from calculations)

    Bitter Curacao/Bitter Orange (Peel)

    Used in Belgian Wit beers. Add to last 5 minutes of boil.

  • White Labs WLP001 California Ale

    White Labs WLP001 California Ale

    This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.

Notes

This recipe is a Black IPA, big malt character that is balanced by big bitter hop character with a citrus-pine bite. Due to the special grains used in this recipe I would recommend a step mash starting in the 125-135 range, a pause in the 145 range and the last bit at 155, use your discretion here. Mash accordingly for 60min, transfer and sparge to the boil kettle and bring to a light boil, add your Summit. Note the almost 84 IBU's of bitternes with the schedule I have, this can easily be tweaked by simply lowering the times of the Simcoe and Centennial to about half what I have them at, this will get you closer to the bittrness of say a Stone IPA. (~60 IBU) Honey is added near the end of the boil, usually at the 5min mark or even at the rest and stir in. Using a standard California ale yeast used in most american IPA's, this can be played with a bit but any standard ale yeast should work. A friend has brewed a recipe similar to this one at 5gal(note im doing 8gal to keg some and bottle some) and it came out amazing, one of the best IPA's flavor's I have had, and I have had well over 30 different brand IPA's.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.069 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 31.5 SRM 1 - 50
Alcohol: 7.3% ABV 2.5% - 14.5%
Bitterness: 83.8 IBU 0 - 100

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