Something a little different? Well what about a Black IPA? A hop forward dark beer, this contentious style is a thoroughly American invention. With this style of beer it’s all about roasty flavours from the malt and fresh fruity flavours from the hops.
1 Stout or Porter Fresh Wort
20g Centennial + 20g Nelson Sauvin Hops (25 min boil)
20g Chinook Hops (5 min boil)
10g Chinook, 10g Centennial, 10g Nelson Hops (0 min boil)
30g Centennial Hops (Dry Hop)
British Ale Yeast (WY1098) or Safale SO4
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Take 2L of fresh wort and 1L water and bring to boil in a saucepan. In a hop sock (or two) add 20g Centennial + 20g Nelson Sauvin hops and simmer for 20min.
3. After simmering for 20 mins, add 20g Chinook Hops and simmer for further 5 mins.
4. Turn off heat after simmering for 25 mins, add 10g Chinook + 10g Centennial + 10g Nelson Sauvin hops in another hop sock and steep for 5 minutes.
5. Remove hop socks and pour hop tea into the fermenter with the remaining fresh wort. Top up with water (use some cold water if necessary from the fridge) to 20L at 20-25°C and stir
vigorously for 5 minutes.
6. Add British Ale Wyeast (1098) or S04 dried yeast, seal fermenter and store in cool conditions
7. On day 4, place 30g Centennial Hops in a sanitised hop sock and hang in fermenter.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter).
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.