The best combination of an IPA and a rich roasty stout. Roast character with a fresh citrus punch from Citra and Centennial hops.

The Black IPA, sometimes called a Cascadian Dark Ale, first emerged in the Pacific Northwest of the United States in the early 2000s. Brewers wanted to showcase the bold, piney and citrusy hops of West Coast IPAs, but with the depth and character of darker malts. The result was a beer that looks like a stout yet drinks like an IPA. Roasted malts bring subtle coffee and cocoa notes, while the hops cut through with bright bitterness and aroma. Despite its dark colour, it stays crisp and balanced rather than heavy, making it a true hybrid style that bridges two brewing worlds.

Vitals

Original Gravity: 1.065
Final Gravity: 1.013
IBU (Tinseth): 57
BU/GU: 0.87
Colour: 59.5 EBC 

ABV: 6.8%
75% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 22.55 L
Sparge Water: 9.41 L
Total Water: 31.96 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.058

Mash

Sacc Rest — 66 °C — 60 min
Mash Out — 75 °C — 15 min

Malts (6.35 kg)

5.5 kg (86.6%) — Joe White Maltings Pale Malt, Traditional Ale — Grain — 5.9 EBC
500 g (7.9%) — Weyermann Caramunich II — Grain — 124 EBC
350 g (5.5%) — Weyermann Carafa Special III — Grain — 1400 EBC

Hops (200 g)

30 g (39 IBU) — Centennial 13.1% — Boil — 60 min
20 g (12 IBU) — Centennial 13.3% — Boil — 15 min
25 g (6 IBU) — Citra 12% — Boil — 5 min
75 g — Citra 12% — Dry Hop — day 6
50 g — Centennial 10% — Dry Hop — day 6

Miscs

2.48 g — Calcium Chloride (CaCl2) — Mash
0.83 g — Epsom Salt (MgSO4) — Mash
4.95 g — Gypsum (CaSO4) — Mash
0.52 g — Calcium Chloride (CaCl2) — Sparge
0.18 g — Epsom Salt (MgSO4) — Sparge
1.04 g — Gypsum (CaSO4) — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast

2 pkg - Lallemand (LalBrew) BRY-97 American West Coast Ale 80%
1 pkg - Bluestone Michigan Yeast
1 pkg - Bluestone San Diego Yeast
2 pkg - Mangrove Jacks M42 New World Strong Ale Yeast
2 pkg - Verdant IPA Yeast

Fermentation

Pitch Temp — 18 °C — 1 days
Main Ferment — 18 °C — 4 days
Main Ferment — 19 °C — 2 days
Main Ferment — 20 °C — 3 days
Diacetyl Rest — 22 °C — 1 days

Carbonation: 2.5 CO2-vol

Water Profile

Ca2+: 82
Mg2+: 4
Na+: 8
Cl-: 57
SO42-: 138
HCO3-: 16

An awesome wintery beer that still packs a hop punch and big bitter hit! Notes of coffee, roast and a smooth malty backbone combine with bright citrus hop flavours.

Drinks best after a few weeks of conditioning.