Double Black IPA

Double Black IPA, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.018
IBU = 100+ SRM = 33 ABV = 9.3%

Ingredients

13.2 lbs. (6 kg) North American pale malt
1.1 lbs. (0.46 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) huskless black malt (500 °L)
1.7 lbs. (0.75 kg) dextrose (5 min.)
34 AAU Columbus hops (60 min.) (2 oz./57 g at 17% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Amarillo® hops (0 min.)
1 oz. (28 g) Simcoe® hops (0 min.)
2 oz. (57 g) Amarillo® hops (dry hop)
2 oz. (57 g) Simcoe® hops (dry hop)
Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or, with a recirculating mash system, raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.055.

The total wort boil time is 90 minutes. The first hop addition comes with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the dextrose as per the schedule. Add the second hop additions at flame out.

Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast or 1 package of liquid yeast in a 4.5-liter (1-gallon) starter. Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and add the dry hops. You can first transfer the beer to a second vessel, if you prefer, but the dry hopping should be carried out at around 60-65 °F (16-18 °C) for about a week. Then rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.  

Double Black IPA, Extract with Grains

(5 gallons/19 L, extract with grains)
OG = 1.085 FG = 1.018
IBU = 100+ SRM = 33 ABV = 9.3%

Ingredients

8.75 lbs. (4 kg) pale liquid malt extract
1.1 lbs. (0.46 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) huskless black malt (500 °L)
1.7 lbs. (0.75 kg) dextrose (5 min.)
34 AAU Columbus hops (60 min.) (2 oz./57 g at 17% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Amarillo® hops (0 min.)
1 oz. (28 g) Simcoe® hops (0 min.)
2 oz. (57 g) Amarillo® hops (dry hop)
2 oz. (57 g) Simcoe® hops (dry hop)
Irish moss (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

For most extract beers, I use ultra-light extract made by Alexander’s (California Concentrate Company), but any fresh, high quality light color extract will work well. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract instead. My crystal malt comes from Great Western. I use Briess Blackprinz® when I need huskless black malt. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1.5 gallons (~6 liters) of water at 165 °F (74 °C). After about 30 to 60 minutes, lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.060. Stir thoroughly to help dissolve the extract and bring to a boil. The total wort boil time is 60 minutes.

Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the dextrose as per the schedule. Add the second hop additions at flame out.

Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast or 1 package of liquid yeast in a 4.5-liter (1-gallon) starter. Follow the fermentation and packaging instructions for the all-grain version.