Black IPA

13.5 gallons/51 L, all-grain
OG = 1.080 FG = 1.016
IBU = 79 SRM = 41 ABV = 8.4

This is the gold medal recipe in the Specialty IPA category from the 2017 NHC

Ingredients
35 lbs. 2-row pale malt
3 lbs. Caramunich III malt
2.6 lbs. Midnight Wheat
1.35 lbs. table sugar (sucrose)
25 AAU Hallertau Magnum hops (60 min.) (2 oz. at 12.5% alpha acids)
33.5 AAU Chinook hops (20 min) (2.5 oz. at 13.4% alpha acids)
15.9 AAU Centennial hops (20 min.) (1.5 oz. at 10.6% alpha acids)
42.4 AAU Centennial hops (5 min.) (4 oz. at 10.6% alpha acids)
3 oz. Centennial hops (dry hop)
3 oz. Citra® hops (dry hops)
4 packages Wyeast 1056 (American Ale) yeast

Step by step
Mash the grains for 60 minutes with 13.3 gallons of water at 166 °F, to reach a mash temperature of 152 °F. Sparge with 9 gallons water at 168 °F to collect 17 gallons of water. Boil 90 minutes, adding ingredients as indicated. At the end of the boil there should be 14 gallons of wort. Ferment at 68 °F for two weeks and carbonate to 2.3 volumes.