Double Black Imperial Black IPA

IBU: Ridiculous

SRM: 55

OG: 1.089

FG: 1.012

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Double Black IPA

The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Tony Simmons

Tony Simmons of Pagosa Brewing in Colorado was up for a challenge in 2012 when he was invited to Big Beers, Belgians, and Barleywines in Vail, Colo. They dared him to create a big beer that had not yet been produced commercially at that time, a double black imperial IPA. The most extreme yet deceptively quaffable IPA they’ve ever crafted, Double Black is not for the faint of heart. It isn’t just dark in color, but it has both distinct hop sensations and black malt flavors. This beer was first featured during the opening reception of the Big Beers Festival in January 2012. It’s said to pair well with pork empanadas.

IPA
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The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Tony Simmons

Tony Simmons of Pagosa Brewing in Colorado was up for a challenge in 2012 when he was invited to Big Beers, Belgians, and Barleywines in Vail, Colo. They dared him to create a big beer that had not yet been produced commercially at that time, a double black imperial IPA. The most extreme yet deceptively quaffable IPA they’ve ever crafted, Double Black is not for the faint of heart. It isn’t just dark in color, but it has both distinct hop sensations and black malt flavors. This beer was first featured during the opening reception of the Big Beers Festival in January 2012. It’s said to pair well with pork empanadas.

Ingredients:

  • 11 lb. (4.99 kg) UK Maris Otter pale malt
  • 2 lb. (0.9 kg) flaked barley
  • 1 lb. (0.45 kg) cane sugar
  • 1 lb. (0.45 kg) UK roasted barley
  • 1 lb. (0.45 kg) Special B malt
  • 1 lb. (0.45 kg) chocolate malt
  • 1.25 oz. (35 g) whole Columbus, 15% a.a. (mash hops)
  • 1 oz. (28 g) Summit, 16.3% a.a. (FWH)
  • 0.5 oz. (14 g) Magnum, 14.4% a.a. (90 min.)
  • 0.5 oz. (14 g) Summit, 16.3% a.a. (75 min.)
  • 0.5 oz. (14 g) Chinook, 10.1% a.a. (60 min.)
  • 0.25 oz. (7 g) Magnum, 14.4% a.a. (45 min.)
  • 0.5 oz. (14 g) Chinook, 10.1% a.a. (30 min.)
  • 0.25 oz. (7 g) Magnum, 14.4% a.a. (15 min.)
  • 1 oz. (28 g) Simcoe, 12.3% a.a. (1 min.)
  • 1 oz. (28 g) Centennial, 8% a.a. (whirlpool)
  • 1 oz. (28 g) Chinook (dry hop)
  • 0.5 oz. (14 g) Columbus (dry hop)
  • 0.5 oz. (14 g) Amarillo (dry hop)
  • White Labs 001 California Yeast (with large starter)

Specifications:

Yield: 5 gallons (18.9 L)

Original Gravity: 1.089

Final Gravity: 1.012

IBU: Ridiculous

SRM: 55

Boil Time: 90 minutes

Efficiency: 75%

Directions:

Mash grains at 153°F (67°C) for 60 minutes. Ferment at 68°F (20°C). Notes: Be aware that you will lose quite a lot of wort to the massive amount of hops. If you can exceed 75 percent efficiency, try to collect extra wort. But don’t over-sparge. You will need to use a yeast starter for this brew. If possible, use pure oxygen when pitching yeast to reduce the ester profile.

Extract Version:

Substitute 6.6 lb. pale liquid malt extract and 1.5 lb. light dry malt extract for Maris Otter malt. Steep remaining grains at 156°F (69°C) for 30 minutes with mash hops and first wort hops, strain, add malt extract, bring to boil, and proceed with recipe as above.


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