Black IPA Homebrew – Moor is Better
The Black IPA……. Here’s a beer that isn’t a style yet that doesn’t have a name that anyone can agree upon. So, like all imaginary things, I had to make one.
For the purposes of this email, I’ll call it a Black IPA because that makes the most sense in casual conversation. There is no official style guideline for this beer because it hasn’t been declared a style. Some just think it is a hoppy porter or American stout, and they probably have a point. The guys in the Pacific Northwest are claiming to have brewed it first, but most evidence points to it being first brewed by Greg Noonan up in Vermont (although I think the west coast obviously gets the credit for tweaking and perfecting it. Whatever “it” is….)
And the name. Well, the beer is a strange hybrid (on paper) of a stout and an American IPA. Some are calling it a Black IPA, although it is only part IPA and really owes nothing to the “India” part of India Pale Ale. Some are calling it a Cascadian Black Ale (referring to the mountains in the NW, not the hops) and some favor American Dark Ale (which I like the best, but it isn’t all that descriptive.)
So, it is not a style, it doesn’t have a name, and there’s no rules as to how to make one of these things. So I did what I always do: I made shit up.
I wanted it to be a clear combination of a roasty stout and a hoppy IPA. I could have just bought some Sinamar (which is just a dark liquid made from Carafa malt you can add to beers while imparting only a small amount of a roasted or burnt character) and dumped it in there, but then it would have just been an IPA that was black in color. So I used roasted barley for the, duh, roast and some Carafa III, which is a debittered black malt, to mostly impart color. I, also, hopped this one up quite a bit. I used a lot of Amarillo (apricot, mango) and Simcoe (pine, grapefruit) hops at the end of the boil and dry-hopping.
I really like this homebrew, but it took me a few moments to get my head around it. I dig the way the pine seems to roll with the roast. I’d recommend a commercial version, but I really haven’t had one that I loved. I think the 21st Amendment’s Back in Black is very good, but nothing else comes to mind.
So there you go. This one is called “Moor is Better”.
Moor is Better – (Black IPA)
Starting Gravity: 1.054 (7/22/10)
Secondary Gravity: 1.011 (8/5/10)
Final Gravity: 1.011 (8/13/10) Days
5.7% alcohol (by volume)
Apparent Attenuation: 78.9%
Real Attenuation: 64.6%
Mash (65 minutes ~152º)
12 lb American 2-Row
0.75 lb Crystal 60L
0.75 lb Carafa III
0.50 lb Wheat Malt
0.50 lb Roasted Barley
Boil (60 min)
2.0 oz/ 56.7 grams Chinook (11.4% AA) Pellet Hops (60 min)
1.0 oz/ 28 grams Amarillo (7.2% AA) Pellet Hops (10 min)
1.0 oz/ 28 grams Simcoe (12.7% AA) Pellet Hops (10 min)
1.0 oz/ 28 grams Amarillo (7.2% AA) Pellet Hops (1 min)
1.0 oz/ 28 grams Simcoe (12.7% AA) Pellet Hops (1 min)
1.0 oz/ 28 grams Amarillo (7.2% AA) Pellet Hops (Dry Hop) (7/29/10)
1.0 oz/ 28 grams Simcoe (12.7% AA) Pellet Hops (Dry Hop) (7/29/10)
Primary (68º F)
Yeast – Safale-05