The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

BIPA (Black India Pumpernickel Ale)

Wanted to make a Black IPA, then decided to add a twist with rye malt. Turned out excellent and my Cascadia-resident brother gulped it down fast, so it must be good!

Brewer: ChriSto Email: -
Beer: BIPA (Black India Pumpernickel Ale) Style: India Pale Ale
Type: All grain Size: 5 gallons
Color:
60 HCU (~25 SRM)
Bitterness: 65 IBU
OG: 1.076 FG: 1.019
Alcohol: 7.3% v/v (5.7% w/w)
Water: Savannah tap (similar to Munich)
Grain: 1 lb. 8 oz. American 2-row
8 lb. British pale
.5 lb. British crystal 50-60L
4 oz. Chocolate Rye
2 lb. Flaked rye
4 oz. Carafa Special III
Mash: 75% efficiency
149F
The US 2-row used since I had it left in the bag
Boil: 75 minutes SG 1.063 6 gallons
11 oz. Light dry malt extract
.25 oz. caraway seed added at 15 min.
IM at 15 min.
Hops: .5 oz. German Magnum (13% AA, 60 min.)
.75 oz. Cascade (5.7% AA, 30 min.)
.5 oz. Centennial (8.8% AA, 30 min.)
.5 oz. East Kent Golding (5.2% AA, 30 min.)
.5 oz. Centennial (8.8% AA, 15 min.)
.5 oz. Amarillo (9.2% AA, 15 min.)
1 oz. Centennial (aroma)
Yeast: S-04
Log: Primary for 19 days at 68F. Went direct to keg.
Carbonation: Medium carbonation.
Tasting: Final gravity was a bit higher than planned (shooting for 1.014 w/ the lower mash temp), which probably helped balance the beer more and a good thing. Very nice medium chocolate note from the carafa without overpowering. Hop bitterness is firm with hints of grapefruit. Quite spicy from the rye malt and a light tingle of alcohol. Body is not thick even with a somewhat high FG, actually only medium at best. Success!

Recipe posted 01/25/11.