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Homegrown Dark IPA

My wife likes the new Cascadian Dark IPAs like Widmer's W'10 Pitch Black IPA. So I'm going to try to replicate a similar brew using a base recipe for IPA that she already likes using homegrown hops my brother-in-law grew. Thanks Jeff.

Brewer: Buzzerj Email: -
Beer: Homegrown Dark IPA Style: India Pale Ale
Type: All grain Size: 5.25 gallons
Color:
52 HCU (~22 SRM)
Bitterness: 83 IBU
OG: 1.065 FG: 1.016
Alcohol: 6.3% v/v (5.0% w/w)
Water: To the sparge water add 1 tablespoon Gypsum and 1 teaspoon CaCL2 (calcium chloride).
Grain: 10 lb. American 2-row
1 lb. 10 oz. American crystal 60L
6 oz. Dextrine malt (Cara-Pils)
5 oz. American black patent
5 oz. Flaked barley
Mash: 75% efficiency
I'm mashing this for 60 minutes at 152 degrees F and batch sparging to collect 6.5 gallons for the boil.
Boil: 60 minutes SG 1.053 6.5 gallons
Add 1 Teaspoon of Irish Moss after boiling 30 minutes.
Hops: 1 oz. Nugget (12% AA, 60 min.)
0.5 oz. Magnum (13% AA, 60 min.)
0.5 oz. Magnum (13% AA, 20 min.)
0.5 oz. Sterling (5% AA, 15 min.)
0.5 oz. Sterling (aroma)
1 oz. Crystal (aroma)
Yeast: Going to use my standby Safale-05 dry yeast hydrated per the instructions on the package. An alternate yeast would be Safale-04 for a British twist. For those liquid yeast users WLP001 and Wyeast 1056 would be the way to go.
Log: Ferment for one week at 68 degrees F, rack to a secondary for a week at 68 degrees F and bottle or keg.
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F
I usually force carbonate the beer in a corny keg at 2.0 Volumes or about 10 psi.
Tasting: My wife really likes the base beer to which I added Crystal 60 Malt instead of Crystal 10, debittered black malt and flaked barley.

Recipe posted 04/04/10.