For more on brewing a great black IPA, see Josh Weikert’s take in Make Your Best—or dig deeper into the tricky balancing act involved with going Dark and Hoppy.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
OG: 1.078
FG: 1.019
IBUs: 60
ABV: 8%
MALT/GRAIN BILL
10 lb (4.5 kg) Maris Otter
1 lb (454 g) Munich
1 lb (454 g) malted rye
1 lb (454 g) crystal rye 75L
1 lb (454 g) Carafa Special III
1 lb (454 g) flaked barley
HOPS SCHEDULE
1.5 oz (43 g) Citra at 20 minutes [25 IBUs]
1.5 oz (43 g) Amarillo at 20 minutes [20 IBUs]
1 oz (28 g) Citra at whirlpool [8 IBUs]
1 oz (28 g) Amarillo at whirlpool [7 IBUs]
1 oz (28 g) each Citra and Amarillo at first dry hop
1 oz (28 g) each Citra and Amarillo at second dry hop
YEAST
Wyeast 1098 British Ale
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 60°F (16°C), aerate well, and pitch plenty of healthy yeast. Ferment at 64°F (18°C) for 14 days, then let the temperature rise to 68°F (20°C) and add the first dry hops. After 3 more days, add the second dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.25 volumes.