Black IPA

This contentious style is a thoroughly American invention and it’s all about roasty flavours from the malt and fresh fruity flavours from the hops.
Definitely a recipe to try for those looking for something a little new and different.

Wals Old ale
1 kg Liquid Amber Malt
500g Light Dried Malt
300g Caramunich malt grain
15g Chinook & 15g Nelson Hops (15min)
15g Chinook Hops (5 min)
15g Nelson Hops (0 min)
15g Chinook & 15g Nelson Hops (Dry Hop)
1 MJ M44 West Coast or Safale US05 yeast

1. A day before preparing recipe place 5 litres of water in closed containers in a fridge and chill.
2. Steep the Caramunich grain for 30min in 1 litre of hot tap water (not boiling).
3. Strain the grain through a sieve into a large saucepan. Rinse grains with a further 500ml of hot water and collect in saucepan as well. Discard the grains.
4. Bring wort to the boil, add 15g Chinook and 15g Nelson Hops, and simmer for 10 mins.
5. Add 15g Chinook Hops and continue to simmer for another 5 minutes.
6. Turn off the heat, add 15g Nelson Hops, and steep for 10 mins.
7. Add the Wals Old ale, Liquid Amber Malt, Light Dried Malt and contents of the saucepan to your fermenter and mix well.
8. Top up to 23L with chilled and tap water to reach a starting temperature of 20-24°C, stirring vigorously to aerate the wort.
9. Add MJ M44 or Safale US05 yeast and ferment as close as possible to 20°C.
10. On Day 6 of fermentation, add 15g of Chinook and 15g Nelson Hops. Ferment for a further 3 – 4 days until fermentation is complete. Bottle or keg when gravity is consistent over two days.