UPDATE! – I’d highly recommend using this updated version of the recipe. It omits the Sinamar and uses both Carafa III and Debittered Belgian Black Malt for the dark color.
Before a recent Stockton Thunder game, I had the opportunity to enjoy a couple of Steve Altimari’s Black IPAs at Valley Brewing, in Stockton. It was a big ‘ole IPA, bursting with a wonderful grapefruit finish from massive amounts of Amarillo hops, and dark as night. Two of them made me really happy and set the tone for the evening:)
I contacted Steve on FaceBook and he was incredibly forthcoming about the hop bill, and how he darkened up the IPA, without adding the roastiness and astringency from dark grains. The secret is to use Weyermann’s Sinamar, a proprietary extract of their roasted malt, Carafa, add some Magnum hops for bittering, and bunches or Simcoes and Amarillos for flavor and aroma. What follows is a wide sweep at his recipe (I’m way too lazy to do the math from Steve’s info:) – with lots of late hops to add the grapefruit explosion.
I’m only five batches away from my centennial batch!
Back in Black IPA
14-C Imperial IPA
Brewers: Mark Ranes, Steve Hillestad
Brewer Focus: Maggie Curley
Size: 10.08 gal
Calories: 385.8 kcal per 16.0 fl oz
Original Gravity: 1.086 (1.070 – 1.090)
Terminal Gravity: 1.022 (1.010 – 1.020)
Alcohol: 8.56% (7.5% – 10.0%)
Bitterness: 100.0 (60.0 – 120.0)
15.0 lb Pale Malt(2-row)
15.0 lb Maris Otter Pale
1.0 lb Cara-Pils Dextrine Malt
1.0 lb Carastan
1.0 lb Carafa TYPE III- in the Sparge
2.0 oz Magnum (14.5%) – added during boil, boiled 60.0 min
2.0 oz Amarillo Gold (10.0%) – added during boil, boiled 15.0 min
2.0 oz Simcoe (13.0%) – added during boil, boiled 15.0 min
4.0 oz (or more) Sinamar – added during boil, boiled 10.0 min
2 Servomyces Yeast Nutrient – added during boil, boiled 10.0 min
2 ea Whirlfloc – added during boil, boiled 10.0 min
3.0 oz Simcoe (13.0%) – added during boil, boiled 1.0 min
3.0 oz Amarillo Gold (10.0%) – added during boil, boiled 1.0 min
2000 mL White Labs WLP001 California Ale
8.0 oz Amarillo Gold (10.0%) – added dry to secondary fermenter
We’ll be brewing this up at Steve and Maggie’s place, on the Buford 3-10. Additionally, we’ll be fermenting in Steve’s kegmentor (or is that a fermeggle:), so we get 10 gallons of the same wort fermenting in one vessel. We’ll dry hop with 8 ounces of new crop Amarillo pellet hops that are en-route from Hops Direct.
Black IPAs may simply be a trend, but I’m looking forward to this ale!