Black IPA Mini Mash Recipe Kit

This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.

£29.00

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Description

The black IPA is a west coast style IPA with colour added by including chocolate malt. It tests the taste buds as visually you expect it to be like a porter or stout yet its not, it has the hoppiness and body of an IPA and is very drinkable.

This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.

Equipment Required (not Included):
Pan/pot (no smaller than 10L)
30L fermentator and air lock (cleaned and sanitised)
Mash Paddle (sanitised)
Sanitiser and Cleaner
Household kettle – for hot water
Thermometer (sanitised)

 


Ingredients Included

Weyermann® Carafa Special® Type 3 (300 grams)
Heritage 1823 Maris Otter Crystal Malt (250 grams)
Crisp Chocolate Malt (200 grams)
Magnum Pellets (50 grams)
Citra Pellets (50 grams)
Simcoe Pellets (50 grams)
NBS West Coast Style Ale Yeast (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)

Hop Sock


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Black Ale
Batch Size: 21
Original Gravity: 1051
Final Gravity: 1010
ABV %: 5.25%
IBU: 50

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):

THE BOIL
Boil time (mins): 30min

Additions and timing:

Heat 5L of water to 65c on your hob.
Add crushed grains to muslim bag and steep in the water for 60mins at 65c.
Remove bag of grains and dispose of them

Once 100c boil has been reached count down 30 minutes boil time and add hops at correct timings:

50g Magnum – 30 min

If you have not already done so then sanitise your fermenter and paddle now.
Add the hot wort from the pan to your fermenter.
Add in the Malt Extract and mix well.
Top up with cold water to 21L, do this vigorously to ensure it is aerated.
Check the temperature of the wort. If it is below 20c then you can now add the yeast.
Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature at a constant 18-20c.

Note: Dry additions count up from day 1 which is when you add the yeast

25g Simcoe – day 7
25g Citra – day 7

Yeast: NBS West Coast Ale Yeast
Fermentation temperature/steps: 18c/20c 9 days

Comments:

Ensure fermentation has fully stopped before cold crashing or bottling.

Additional information

Weight 3.913 kg

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