Description:

This Black IPA recipe is somewhat based on a recipe by Peter Reed posted on the website Serious Eats. You are getting a 2 for 1 recipe as you can brew this as a partial mash or our recently dubbed partial grain brewing method. With the partial mash option, the beer will pickup the flavor profile of the malts along with improving mouthiness, body and head retention. However, with the partial grain option, the beer will get additional fermentable sugars and the full benefit of fully mashing the malts. The ABV for the partial mash will be 4.37% while the ABV for the partial grain will be 5.88%.

The recipe calls for two malts that have notes of chocolate. We are using Chocolate Millet Malt and the very underutilized Dark Rice Malt. We think the name "dark" does not capture the notes of chocolate and coffee aroma and flavor the rice malt offers. On a personal note, we think the Dark Rice Malt is the most beautiful malt we work with and would easily win a malt beauty contest if there were such a thing. We also opted for the new Goldfinch Millet Malt in place of the Crystal malt the recipe calls for. We think the slightly toasty cereal, honey and caramel tones would complement the sharper tones of the other malts used in this recipe.

Ingredients:

• 6.6 LBS Sorghum Syrup
• 1.25 LBS Chocolate Millet Malt
• 1.25 LBS Dark Rice Malt
• 2 OZ Gas Hog Rice Malt
• 2 LBS Goldfinch Millet Malt
• 2 OZ Centennial Hops
• 3.5 OZ Cascade Hops
• American Ale Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.015
Alcohol by Vol: 5.9%
Color SRM: 39.9
Bitterness IBU: 70.0
Recipe Type: partial mash
Yield: 5.0 Gallons

Procedure:

Source: Adapted from Peter Reed recipe on Serious Eats