For more on tackling this style with partial-mash and extract brewing, see No Rests for the Wicked: American Black Ale, Extracted.
PARTIAL-MASH
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.070
FG: 1.017
IBUs: 100+
ABV: 7.2%
MALT/GRAIN BILL
8 lb (3.6 kg) Briess Golden Light dry malt extract (DME)
1 lb (454 g) Briess Munich DME
12 oz (340 g) crystal 10L
8 oz (227 g) Weyermann Carafa Special I
4 oz (113 g) chocolate malt
4 oz (113 g) Briess Midnight Wheat
HOPS & ADDITIONS SCHEDULE
1.25 oz (35 g) Chinook at 60 minutes [48 IBUs]
2 oz (57 g) Chinook at 20 minutes [47 IBUs]
1 tablet Whirlfloc at 20 minutes
1 tsp (5 ml) yeast nutrient at 10 minutes
2 oz (57 g) Chinook at 5 minutes [15 IBUs]
2 oz (57 g) Chinook at whirlpool [23 IBUs]
2 oz (57 g) Chinook at dry hop
YEAST
Fermentis SafAle US-05 or similar
DIRECTIONS
Mill the grains and place them in a mesh grain bag. Steep in 1 gallon (3.8 liters) of 152°F (67°C) water for 30 minutes, then raise the temperature to 168°F (76°C). Remove the bag, rinse the grains, and add 5 more gallons (19 liters) of water to your kettle, then bring to a boil. Turn off the heat and add the DME in batches, being careful not to scorch. Return the heat and achieve a rolling boil. Boil for 60 minutes, adding hops, Whirlfloc, and yeast nutrient according to the schedule. After the boil, stir to create a vortex, add whirlpool hops, and allow 20 minutes to settle. Chill the wort to 64°F (18°C), aerate well, and pitch the yeast. Add dry hops on day 5 or 6 of fermentation. When final gravity is reached, package and carbonate.