Black IPA



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).

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