Fresh Hop Black IPA
Fresh Hop Black IPA
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 60 SRM = 30 ABV = 6.6%
Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
12 oz. (0.34 kg) Briess Midnight Wheat malt
10 oz. (0.28 kg) Briess Special Roast malt
8 oz. (0.23 kg) crystal malt (10 °L)
4 oz. (113 g) wheat malt
6.5 AAU Warrior® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8 AAU Cascade hops (60 min.) (1 oz./28 g at 8% alpha acids)
10 oz. (284 g) fresh harvest Cascade hops (0 min.)
10 oz. (284 g) fresh harvest Cascade hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 155 °F (68 °C) for 60 minutes, then mash off at 168 °F (75 °C) for an additional 5 minutes and collect about 6.5 gallons (24.5 L) of wort.
Boil for 30 minutes without any hop additions, then boil 60 minutes with the Warrior® and first addition of Cascade hops. With 15 minutes left in the boil, add the Irish moss. Turn off your burner, and now steep the fresh Cascade hops for 10 minutes.
Cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete. Add the dry hops and wait 7 days. Bottle or keg as usual.
Fresh Hop Black IPA
(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.016
IBU = 60 SRM = 30 ABV = 6.6%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) light dried malt extract
12 oz. (0.34 kg) Briess Midnight Wheat malt
10 oz. (0.28 kg) Briess Special Roast malt
8 oz. (0.23 kg) crystal malt (10 °L)
4 oz. (113 g) wheat malt
6.5 AAU Warrior® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8 AAU Cascade hops (60 min.) (1 oz./28 g at 8% alpha acids)
10 oz. (284 g) fresh harvest Cascade hops (0 min.)
10 oz. (284 g) fresh harvest Cascade hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep the crushed grains in approximately 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort. Bring the wort up to a boil and add the light dried malt extract. Now add the Warrior® hops, first addition of Cascade hops and boil for 60 minutes. Add the Irish moss with 15 minutes left in the boil and the 6.6 pounds (3 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix the wort and avoid scorching the malt extract to the bottom of your kettle.
At the end of your 60-minute boil, turn your heat off, and add the fresh Cascade hops. Stir the fresh hops into the beer for 10 minutes. Add the wort to about 2 gallons (7.5 L) of cold water in your sanitized fermenter, and top up to 5.25 (19.75 L) gallons. Cool the wort to 65 °F (18 °C) and add your yeast. Aerate your wort, and ferment at 68 °F (20 °C) until fermentation is complete. Add the dry hops and wait 7 days. Bottle or keg as usual.
Bottle or keg as usual. Tips for Success: You will lose a lot of liquid to the hops so expect lower yields. Placing the hops in muslin bag so you can squeeze will help recover some of wort.
