This beer recipe is featured in the March/April 2005 issue of Zymurgy magazine. Six issues of Zymurgy magazine are published annually and are included in American Homebrewers Association (AHA) membership, along with access to the online digital archive.
One of the best parts of homebrewing is dreaming up your ideal recipe and giving it your best shot in the kettle.
AHA founder Charlie Papazian wrote an article in Zymurgy a little while back celebrating the idea of crossbreeding beers. Often times, just stepping out of the “style guide box” produces some of the best, award-winning beers. At the time, Charlie was daydreaming about an ale brewed to IPA guidelines but with the addition of roasted malts, roasted barley, and maybe even some Simcoe for dry hopping. With this recipe, he encourages homebrewers to respect tradition while leaving yourself vulnerable to new ideas.
Maverick India Black Ale | Specialty Beer
- 6.0 lb. (2.7 kg) wheat malt extract syrup
- 2.0 lb. (908 g) melanoidan malt
- 1.0 lb. (454 g) 75°L crystal malt
- 8.0 oz. (225 g) German black malt
- 1.75 oz. (49 g) German Tradition hops, 6.7% a.a. (60 min.)
- 1.0 oz. (28 g) Liberty hops, 5.2% a.a. (30 min.)
- 0.5 oz. (14 g) New Zealand Motueka hops, 7% a.a. (5 min.)
- 0.5 oz. (14 g) New Zealand Motueka hops, 7% a.a. (dry hop)
- 0.25 tsp. (1 g) powdered Irish moss
- German Ale yeast
- 0.75 cup (175 ml) corn sugar (for priming) or 0.33 cup (80 ml) corn sugar for kegging
- Original Gravity: 1.062
- Final Gravity: 1.016
- ABV: 6%
- IBU: 5.5
Place crushed grains in 2 gallons (7.6 L) of 150°F (68°C) water and let steep for 30 minutes. Strain out, sparge with 3 quarts (3 L) hot water, and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L) of liquid to which you will now add malt extract and 60-minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 30 minutes remain, add the 30-minute hops. When 10 minutes remain, add the Irish moss. When 5 minutes remain, add the 5-minute hops. After a total wort boil of 60 minutes, turn off the heat. Immerse pot of wort in a cold water bath and let sit for 30 minutes, or the time it takes to have a couple of homebrews.
Strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water have been added. If necessary, add cold water to achieve a 5-gallon (19 L) batch size. Aerate the wort well.
Pitch the yeast when the wort’s temperature is about 70°F (21°C). Ferment at 70°F (21°C) for about one week, or until fermentation shows signs of calm and stopping. Rack from your primary to a secondary, and add the hop pellets for dry hopping. Lager the beer at temperatures between 35 and 45° F (1.5 to 7°C) for about two weeks. Prime with sugar and bottle or keg when complete.