The following beer recipe is featured in the July/August 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This black IPA from James Frazer and the Labrewtory Homebrew Club (Bedford, Va.) just begs to be brewed. A "classic" Cascadian dark ale, this recipe won best of show at the Peak-to-Peak Pro Am competition in 2013. Winners of the competition went on to brew their recipes with commercial breweries, and Frazer was thrilled this smooth, bad-ass beer brought the win!
- 10 lb. (4.53 kg) pale two-row malt
- 1.4 lb. (649 g) dextrin malt
- 8.6 oz. (244 g) 120° L crystal malt
- 11.4 oz. (324 g) black patent malt (in mash)
- 0.18 oz. (5 g) Columbus pellets, 15% a.a. (60 min), 12.2. IBU
- 0.36 oz. (10 g) Simcoe pellets, 13% a.a. (60 min), 21.1 IBU
- 0.43 oz. (12 g) Cascade pellets, 5.75% a.a. (45 min), 10 IBU
- 1.43 oz. (41 g) Cascade pellets, 5.75% a.a. (15 min), 10 IBU
- 1.43 oz. (41 g) Chinook pellets, 13% a.a (15 min), 22.5 IBU
- 1.43 oz. (41 g) Amarillo pellets (0 min)
- 0.71 oz. (20 g) Cascade pellets (dry, 21 days)
- 0.71 oz. (20 g) Mosaic pellets (dry, 21 days)
- OTHER INGREDIENTS
- 1 tsp. (5 g) Irish moss
- American ale yeast
Yield: 5 U.S. gallons (19 L)
Original Gravity: 1.067
Final Gravity: 1.016
Boil Time: 90 minutes
Mash grains at 152°F (67°C) for one hour. Ferment at 68°F (20°C) until terminal gravity is reached. Add dry hops in secondary and package after three weeks.
Substitute 7.3 lb. (3.3 kg) light malt extract syrup for pale two-row malt. Steep remaining grains at 155°F (68°C) for one hour. Rinse grains, dissolve extract syrup, and proceed with boil.
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