Schwarzchild Black IPA
Amarillo®, Cascade and Centennial drive the hop flavor and aroma in this black IPA.
Schwarzchild Black IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.015
IBU = 64 SRM = 24 ABV = 6.6%
Ingredients
9.75 lbs. (4.4 kg) Briess pale ale malt
8 oz. (0.23 kg) Briess Blackprinz® malt
8 oz. (0.23 kg) caramel malt (20 °L)
8 oz. (0.23 kg) caramel malt (60 °L)
8 oz. (0.23 kg) Briess Carapils® malt
11 oz. (0.31 kg) table sugar (10 min.)
11.2 AAU Amarillo® hops (60 min.) (1.4 oz./40 g at 8% alpha acids)
5.3 AAU Amarillo® hops (10 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (10 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (10 min.) (0.66 oz./19 g at 10% alpha acids)
5.3 AAU Amarillo® hops (1 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (1 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (1 min.) (0.66 oz./19 g at 10% alpha acids)
0.66 oz. (19 g) Amarillo® hops (dry hop)
0.66 oz. (19 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial hops (dry hop)
White Labs WLP060 (American Ale Yeast Blend)
3⁄4 cup corn sugar (if priming)
Step by Step
Mash grains at 154–156 °F (68–69 °C) for 45 minutes. Raise mash bed to 170 °F (77 °C) for mash out then begin to lauter. Bring to a boil for 60 minutes, adding hops as indicated in the ingredients list. Add the table sugar with 15 minutes left in the boil.
Cool to 66 °F (19 °C), oxygenate wort and pitch yeast. Ferment for 14 days at 66 °F (19 °C). Transfer to secondary for 14 days and add dry hops. Keg or bottle with priming sugar as normal.
Schwarzchild Black IPA, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.063 FG = 1.015
IBU = 64 SRM = 24 ABV = 6.6%
Ingredients
1 lb. (0.45 kg) Briess pale ale malt
8 oz. (0.23 kg) Briess Blackprinz® malt
8 oz. (0.23 kg) caramel malt (20 °L)
8 oz. (0.23 kg) caramel malt (60 °L)
8 oz. (0.23 kg) Briess Carapils® malt
3 lbs. 14 oz. (1.75 kg) Briess CBW® Golden Light liquid malt extract
2 lbs. (0.91 kg) CBW® Golden Light dried malt extract
11 oz. (0.31 kg) table sugar (10 min.)
11.2 AAU Amarillo® hops (60 min.) (1.4 oz./40 g at 8% alpha acids)
5.3 AAU Amarillo® hops (10 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (10 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (10 min.) (0.66 oz./19 g at 10% alpha acids)
5.3 AAU Amarillo® hops (1 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (1 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (1 min.) (0.66 oz./19 g at 10% alpha acids)
0.66 oz. (19 g) Amarillo® hops (dry hop)
0.66 oz. (19 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial hops (dry hop)
White Labs WLP060 (American Ale Yeast Blend)
3⁄4 cup corn sugar (if priming)
Step by Step
Put all of the crushed grains in a large steeping bag and steep in 4.1 qts. (3.9 L) of water at 154–156 °F (68–69 °C) for 45 minutes. Heat to 170 °F (77 °C). Lift bag into a colander over brewpot and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to make at least 3 gallons (11 L) of wort.
Boil, adding dried malt extract at beginning and hops at times indicated. Stir in liquid malt extract and table sugar during last 15 minutes of the boil. Cool to 66 °F (19 °C), transfer to fermenter and top up to 5 gallons (19 L). Oxygenate wort and pitch yeast. Ferment for 14 days at 66 °F (19 °C). Dry hop in secondary for 14 days. Keg or bottle with priming sugar as normal.
