A well balanced and hop forward Black IPA by Mark from our Customer Service Team and Brew School Teacher!

The Strata hops dominate, with a dankness that works really well in this style.

This kit is easy to make in any all grain system. Check out a video of us making an all grain beer using the brew in the bag method ( BIAB )

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Ingredients Included

Crisp Best (Pale) Ale Malt (4200 grams)
Simpsons Munich Malt (600 grams)
Crisp Caramalt (600 grams)
Weyermann Carahell (300 grams)
Weyermann Carafa Special type 2 (135 grams)
Weyermann Chocolate Wheat Malt (135 grams)
Magnum Pellets (20 grams)
Strata T90 Hop Pellet (90 grams)
Cascade Pellets (30 grams)
Amarillo Pellets (30 grams)
Simcoe Pellets (30 grams)
Brewing Sugar (Dextrose) 1kg (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 23
Original Gravity: 1.062
Final Gravity: 1.016
ABV %: 6
IBU: 61

THE MASH
Temperature °C: 66
Length (mins): 70
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 75

Additions and timing:

Magnum 20g 60 minutes
Strata 30g 20 minutes

15 mins from the end of the boil, draw off some wort and dissolve 250g of Dextrose in a jug and then add back to the boiling wort.

Strata 30g – Hop Stand at 77c for 15 mins
Cascade 30g – Hop Stand at 77c for 15 mins

Secondary additions and timing:

Ferment for 14 days, then dry hop for 3 days before packaging;

Strata 30g
Simcoe 30g
Amarillo 30g

Yeast: WLP051 – starter required or purchase an extra packet and pitch two pouches.
Fermentation temperature/steps: 18c for 10 days, then increase to 22c for 4 days

Comments:

Water Profile: Sulphate/Chloride ratio was 1.2 (balanced)

This yeast strain can produce sulphur notes. This is normal, but allow sufficient fermentation time for this to dissipate before dry hopping and packaging.