To Be Schwarzed IPA

To Be Schwarzed IPA

(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.012
IBU = 100+ SRM = 33 ABV = 9.4%

This was my first attempt at an American black IPA and I figured I should go big with the hops. I love this particular hop combo, but whatever your favorite is would work as well.

Ingredients
15 lbs. (6.8 kg) 2-row malt
12 oz. (340 g) white wheat malt
12 oz. (340 g) crystal wheat malt (54 °L)
12 oz. (340 g) Briess Midnight Wheat malt (cold steep)
3.7 AAU Summit™ hop pellets (first wort hop) (0.2 oz./6 g at 18.5% alpha acids)
4.9 AAU Simcoe® hop pellets (first wort hop) (0.4 oz./11 g at 12.2% alpha acids)
7 AAU Amarillo® hop pellets (first wort hop) (0.83 oz./24 g at 8.4% alpha acids)
27.7 AAU Bravo hop pellets (48 min.) (1.66 oz./46 g at 16.7% alpha acids)
3.8 AAU Summit™ hop pellets (10 min.) (0.2 oz./6 g at 18.5% alpha acids)
4 AAU Simcoe® hop pellets (10 min.) (0.33 oz./9 g at 12.2% alpha acids)
9.2 AAU Amarillo® hop pellets (10 min.) (1.1 oz./31 g at 8.4% alpha acids)
0.55 oz. (15 g) Summit™ hop pellets (0 min.)
1.35 oz. (38 g) Simcoe® hop pellets (0 min.)
1.66 oz. (47 g) Amarillo® hop pellets (0 min.)
1.66 oz. (47 g) Saphir hop pellets (dry hop)
0.75 oz. (21 g) Simcoe® hop pellets (dry hop)
1.66 oz. (47 g) Summit™ hop pellets (dry hop)
3.3 oz. (93 g) Amarillo® hop pellets (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄3 tsp. yeast nutrient (15 min.)
Safale US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single infusion mash. On brew day, mash the crushed 2-row, white wheat, and crystal wheat malts at a 1.5 quarts to 1 pound ratio of strike water (3.1 L/kg) at 150 °F (66 °C) for 60 minutes. Vorlauf until wort runs clear. Sparge with enough water to collect about 6.25 gallons (24 L) of wort in the kettle. Boil for 48 minutes, adding the hops, Irish moss, and yeast nutrients per the ingredients list. At the end of the boil, remove from heat and add the 0 min. hops. Stir to create a whirlpool and steep the hops for 20 minutes.

Chill the wort to pitching temperature, rack to fermenting vessel, and pitch yeast. Ferment for 3 weeks in the 67–69 °F (19–21 °C) range. On day 4, make the Midnight Wheat coloring extract by steeping 12 oz. (340 g) of crushed Midnight Wheat malt in 1 qt. (1 L) water. On day 5, separate the grain from the coloring extract and boil the extract for 10 minutes. Once cooled to room temperature, add the Midnight Wheat coloring extract to the fermenter. On day 16, add the Saphir hops to the fermenter. On day 19, add the remaining dry hops. On day 21, package the beer with priming sugar and bottle or keg and force carbonate as normal.

To Be Schwarzed IPA

(5 gallons/19 L, extract with grains)
OG = 1.080 FG = 1.012
IBU = 100+ SRM = 33 ABV = 9.4%

Ingredients
10 lbs. (4.5 kg) liquid pale malt extract
12 oz. (340 g) white wheat malt
12 oz. (340 g) crystal wheat malt (54 °L)
12 oz. (340 g) Briess Midnight Wheat malt (cold steep)
3.7 AAU Summit™ hop pellets (first wort hop) (0.2 oz./6 g at 18.5% alpha acids)
4.9 AAU Simcoe® hop pellets (first wort hop) (0.4 oz./11 g at 12.2% alpha acids)
7 AAU Amarillo® hop pellets  (first wort hop) (0.83 oz./24 g at 8.4% alpha acids)
27.7 AAU Bravo hop pellets (48 min.)  (1.66 oz./46 g at 16.7% alpha acids)
3.8 AAU Summit™ hop pellets (10 min.) (0.2 oz./6 g at 18.5% alpha acids)
4 AAU Simcoe® hop pellets (10 min.) (0.33 oz./9 g at 12.2% alpha acids)
9.2 AAU Amarillo® hop pellets (10 min.) (1.1 oz./31 g at 8.4% alpha acids)
0.55 oz. (15 g) Summit™ hop pellets (0 min.)
1.35 oz. (38 g) Simcoe® hop pellets(0 min.)
1.66 oz. (47 g) Amarillo® hop pellets (0 min.)
1.66 oz. (47 g) Saphir hop pellets (dry hop)
0.75 oz. (21 g) Simcoe® hop pellets(dry hop)
1.66 oz. (47 g) Summit™ hop pellets (dry hop)
3.3 oz. (93 g) Amarillo® hop pellets (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄3 tsp. yeast nutrient (15 min.)
Safale US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 1 gallon (4 L) of water to  155 °F (68 °C) and add the crushed white wheat and crystal wheat malt in a mesh bag. Steep for 30 minutes then remove the mesh bag and allowing the grains to drip back  into the kettle. Add 3 gallons (11 L) of water, thoroughly mix in the malt extract. Once all malt extract is dissolved, return to heat source and top off kettle to 6.25 gallons (24 L) and bring to a boil. Boil for a total of 48 minutes, adding the hops, Irish moss, and yeast nutrients per the recipe. At the end of the boil, remove from heat and add the 0 minute hops. Give the wort a stir to create a whirlpool and allow the hops to steep for 20 minutes.
Chill the wort to pitching temperature, rack to fermenting vessel, and pitch yeast. Now follow the remainder of the all-grain recipe for fermentation, coloring extract, dry hop, and packaging instructions.