Fresh Hop Black IPA
This beer is malty, smooth, with strong hop bitterness, and a wonderful fresh hop aroma to round it out. The use of Midnight Wheat (a dark grain without the harsh bitterness of many dark malts) gives this beer a lack of astringency common in dark beers. Then kick the hop aroma up a notch with the fresh hops and you will love this beer!
Fresh Hop Black IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.016
IBU = 60 SRM = 33 ABV = 6.3%
Ingredients
6.6 lbs. (3 kg) light liquid malt extract syrup
1 lb. (0.45 kg) light dried malt extract
10 oz. (0.28 kg) Special Roast malt
0.5 lb. (0.22 kg) 10 °L crystal malt
0.75 lb. (0.34 kg) Briess Midnight Wheat malt
0.25 lb. (0.11 kg) wheat malt
6.5 AAU Warrior® hops (60 min.) (0.5 oz./14 g of 13% alpha acids)
8 AAU Cascade Hops (60 min.) (1 oz./28 g of 8% alpha acids)
8 AAU fresh Cascade Hops (0 min.) (5 oz./141 g of 1.6% alpha acids)
1 tsp. Irish moss
White Labs WLP001 (California Ale) WLP001 or Wyeast 1056 (American Ale) or Safale US-05 yeast
0.75 cup (150 g) 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 1.0 lbs (0.45 kg) of the light dried malt extract. Now add the Warrior® hops, first addition of Cascade hops, Irish moss and boil for 60 minutes. Add 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 5 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.
All-Grain Option: Replace the liquid and dried malt extracts with 11.5 lbs (5.2 kg) of 2-row pale malt. 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 and Irish moss. Turn off your burner, and now steep the fresh Cascade hops for 5 minutes. Cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete. Bottle or keg as usual.
