For the @brewstore Homebrew Society’s August Meeting (2014): IPA Theme
This was not another solo brew but, in a shocking departure from the norm, this brew did not involve Jono either. While Kev and Jono have brewed separately in the past, never before had they invited a third person in to bag their hops or touch their wort chiller. That is, however, exactly what happened on this particular occasion,
After a long evening in the pub, Kev was propositioned by his pal, Mick. “How about we make a quick Black IPA”, he said. “Jono will never know”, he said. How could Kev possibly resist?
After that fateful night, and a couple of weeks where Kev could only look sheepishly at Jono over the mashing and sparging bags, the guilt became too much! Kev told Jono he was going to brew a one-off beer with Mick and the inevitable happened.
This brew was very much Mick’s choice. He decided the beer style but, never having brewed before, left the recipe formulation to Kev. Having got some basic information from Mick about the desired end product (ABV, levels of roastiness, bitterness, aroma, etc), Kev was off to try and create something magical. Well, you know, drinkable at least.
A bit of rooting around on the internet for other people’s recipes as a starting point, led to the three different Black IPAs posted by @broadfordbrewer. He had used three different techniques with which to get the ‘black’ element of the Black IPA. Namely: some Carafa III in the mash with more added for the sparge, Carafa III for sparging only and an overnight steeping of Black Malt. As might be expected, these all led to quite different levels of roastiness in the respective beers.
As the hope was to get some roastiness in this beer – but not too much – the option of some Carafa III in the mash (with significantly more for the sparge only) was selected. The hope is that this will be an IPA that is black in colour, yes, but that also has a good whack of black in the flavour as well.
Just as it looked like the recipe was all set, Kev stumbled upon a conversation between @richardmackney and @kempicus about this very subject. Always keen to learn – and never afraid to follow others in a sheeplike fashion – Kev also requested @kempicus’ briefing sheet on Black IPAs. Having effectively disregarded the information on water treatments (not at that stage of development yet), the section on hopping was great.
A significant reworking (i.e. massive increase) of the hop schedule followed and the beer below was born.
Black IPA Recipe (10l)
2500g Concerto Pale Malt (77%)
500g Munich Malt (15%)
165g Crystal Malt (5%)
90g Carafa III (3%)
(another 210g Carafa III added for sparge only)
14g Columbus (pellet) as First Wort Hop
5g Cascade / 5g Chinook / 5g Experimental Hop 366 @ 10m
5g Cascade / 5g Chinook / 5g Experimental Hop 366 @ 5m
10g Cascade / 10g Chinook / 10g Experimental Hop 366 @ 0m
DRY HOP (8g/l for 3 days)
20g Cascade / 20g Chinook / 20g Columbus (pellet) / 20g Experimental Hop 366
White Labs California Ale (2nd Generation)
FG: TBC (1016 after 7 days)
The process was very similar to other brews, so won’t be covered in detail. Kev actually forgot to fully adjust for the larger grain bill, meaning we mashed with too little liquor and were down on volume overall. Other than that little mishap – and there always seems to be one – all went very smoothly. Mick will be brewing with poise and prowess in no time!
A couple of new things were brought into the the brewing on this occasion.
Firstly, following a conversation at the local homebrew society, everyone seemed to feel that the process we had undertaken previously of squeezing the grain bags in an effort to extract the maximum amount of wort was not a good idea. It was felt there was a high risk of tannins that way and that we were risking the quality of the beer by pushing efficiency too hard. So this was the first ‘no-squeeze’ brew. As it further affected our issues around total volume detailed above and also took our efficiency down from 65% to 60%, it was far from ideal. It will be good to see if it positively affects the finished beer, though.
The observant among you might also have noticed that the yeast used was second generation WLP001. We pitched about 100ml of washed yeast / slurry from the previous brew into the cooled wort.
Much as all the internet guides on washing yeast for re-use make it look very straightforward, Kev & Jono did find the whole process a little confusing and uncertain. (“Is THAT the yeast?” “I dunno.” etc.) Because of this, the wait after pitching was a nervous one. It worked really well, though. Fermentation was strong after 12 hours and the beer was down to 1016 after a week. The Mr Malty Pitching Rate Calculator proved an indispensable resource.
So, all being well, this should turn out to be a dark, quite roasty Black IPA with balanced bitterness and lots of aroma from the hops. That’s the theory anyway… we’ll see if we managed to pull it off.
Thanks for reading. Any comments or anything more than welcome.
TASTING NOTES – 21/10/14
This turned out to be an excellent beer, really happy with it as a first attempt at a Black IPA. The Carafa III technique we used ended up being just what we’d hoped for. There is a distinct roastiness in the flavour, but this is gentle and plays very nicely with the rest of the beer. The hops are strong. Grubbily wonderful and very dank indeed. Best aroma Kev has ever managed to coax from one of his beers too. Really was spot on flavour-wise, delighted.
Wouldn’t do too much different next time, it’s more about taking the learning from this and applying it to future beers. In a future BIPA, Kev would definitely do something very similar with the Carafa III again and the short, but quite heavy, dry hopping is something that should definitely be repeated.