Black IPA Homebrew Beer Recipe

In this brewing video we're making a black IPA, otherwise know as a Cascadian Dark Ale. This is a homebrew recipe for a dark and hoppy beer, perfect for people who like stouts and porters, but also like to drink IPAs or Pale Ales. We're brewing this beer due to popular demand on our channel. Surprisingly, out of all the juicy, hazy, and brut IPAs we've brewed, we still haven't made a Black IPA. This beer is a common ground between two different styles so its a perfect beer to share with anyone. Our grain bill for this beer consists of regular base malts like Pale malt and Flaked Rye and specialty malts such as Chocolate Wheat, Crystal 60, Crystal 12, and Carafa III. Our hop schedule consists of Columbus, Centennial, and Cascade hops which will give our beer just the right amount of bitterness and hop aroma. This beer turned out to be a dry high abv beer with Rye and Chocolate flavor notes in the body with a creamy and smooth mouth feel. We also caught some fruit flavors from our hops. This is a highly drinkable beer that doesn't have any boozy bite to it despite it's high abv. We decided to name it after a punk album from the 1980s by a band called Big Black. The album is called The Hammer Party and we thought it was an appropriate name for our Black IPA. We recommend that you brew this beer by following our recipe and tutorial and then take it to a holiday party, tailgate, or cookout to share with friends. You should pair this Black IPA recipe with fried chicken, a hearty stew, blue cheese, and caramelized onions. Check out the resources below for a full recipe, brewing equipment, and an educational article about the history of the Black IPA.
Equipment Used: goo.gl/GzAYRD
Full Recipe Details: goo.gl/tJFwrm
Black IPA Style History: learn.kegerato...
#blackIPA #stevealbini

[@Lindkvist1515]

When I do a Black IPA, I add the roasted malts like 5-10 minutes before the mash is done, just to add the color without adding so much of the roast. Then it gets more of a Black IPA instead of a Hoppy Stout.

[@ClawhammerSupply]

Oskar- I'm not a big IPA guy-- so this hit the spot for me.-- but that is a good suggestion. --Emmet

[@CanadianBrewingChannel]

@@ClawhammerSupply I agree with Oskar. Adding them at the end of the mash will lower the bittering taste that roasted malts give.

[@CanadianBrewingChannel]

Agree!

[@stillwater7929]

With 4 feet of snow outside, this Black IPA would certainly make for some easy shoveling!!!! Thanks Guys....

[@ChutesBrewing]

This is nearly the same recipe I brewed for Christmas. I also incorporated a little bit of Galaxy for some complexity to complement the citrus flavors of the Cascade hops. It turned out great; it's a great recipe!

[@916619jg]

Coming from someone living in the west cascades... I've never heard a beer described as a Cascadia beer before now. We just call all IPA hipster microbrews beer. Life is good

[@matthewbair8772]

Cheers guys, I just brewed a black IPA last Saturday. I cold steeped the dark grains for the first time on this batch, and I think it is going to turn out well.

[@ElaborateTrolling]

I have seen all your videos, this is the best one, as a viewer i could tell you guys were having fun with this one.

[@kuba200703]

they look like kids playing with new toys

[@bleh8789]

@@kuba200703 soon

[@BackWoodsBillyCraftBeerReviews]

🍺 I personally love Black IPA Style Beers! 🍺 Happy Brewing. 🍷 Cheers Guys 🍻🍷🍷

[@thothheartmaat2833]

this is my FAVORITE style...

[@martinmurray7306]

I'm lucky I live in Burton-on-Trent, the water is beyond perfect for beer making

[@cratecruncher6687]

I've had the same experience with US05 yeast. It is a high attenuator which is a good thing for high OG beers I think. I was a little worried you would end up with a big caramel heaviness using so much crystal in your grain bill. Glad it worked out.

[@A1BASE]

As someone literally just buying their first brewing equipment, this post makes me chuckle. I'm sure there's really good information in it, but you may as well be talking Turkmenistani for aall the sense it makes to me! Back to the books!

[@nrhurley117]

I’ve been noticing that US-05 chews through waaay more sugar than its predicted range which is what like 81%?

[@haydenhollenbaugh3958]

My homebrew club thought I was crazy for making a black IPA with chocolate wheat. lol I thought it was tasty. The second batch I used otto supreme hops and toasted coconut. tasty stuff

[@Weaf2727]

Love the BIPA and I am a big rye and carafa special fan but I think you two held back on the hops, especially for a 7% BIPA. Gotta kick it up a bit on the hops and dry hop.

[@anvy82]

Already done it... whatba fantastic black! Thanks

[@needledrop421]

Colorado does have some great water (at least compared to the water we have here in the Houston area). I went hiking in the Silverton area and the water we got from the Animas river (I think) was some of the best water I've ever had. If you have never had water like this, its hard to describe; it has a mineral but not a commercial nor bottle water taste, if that make sense.

[@dukeofhoagies]

I agree about Florida water. It's undrinkable without being filtered., and even then... Maybe I'm just accustomed to that lead pipe flavor of Philly wooder.

[@theblobfish9614]

I can give you the tip to do the grain crushing the other way around, specialty malts first, then base malts, so you won't contaminate the beer you brew afterwards with a dark Malt if it's a light beer, however this shouldt be too important with a system this size

[@TheAshGuard]

Underpitching? Nah. US-05 is a friggin beast. Doesn't need anything more than what you guys had planned for this brew day. I'll be trying this recipe, although with some Amarillo exchanges. Thanks a hop!

[@TheAshGuard]

I mean a lot*

[@jeffmcbride3729]

Funny I was going to say the same. One pack of 05 for a 1.061 is all you need.

[@greybeard27]

Still would have rehydrated it though...

[@jaymckay4086]

Recently made that rye oats stout you guys did. Great recipe! Wanna make a blackipa now!

[@larmckenna]

Olafur Brewing US05 is the navy seal of the yeast world!

[@robinwagner8713]

nice one! you guys would make a lot money if you would bring this brewing system for the european market (with matching voltages, electricity plugs and reasonable shipping costs of course)! here we only have the speidel braumeister which is extremely expensive (but very good as well) and some semi professional systems like the grainfather… give it a go!!

[@Pitwulf]

Was looking forward to this one. Will definitely give it a go

[@DrDr-pg5br]

Love the old skoo hops and addition schedule! I like my dark cascadians​ with Summit, Cluster, 7c, Centennial!

[@tmenegatti]

Nice one. As i know about knowledge, i'd make a step mash with a lower temperature first, and with the roasted malt i'd make a cold steeping mash 24h before the brew day, and then just add at the boil, and add more hops with a fwh too.

[@jamestschirhart269]

Just brewed this today on my electric brewery. Used maris otter instead of pale malt and couldn't find carafa III at my LHBS so I increased midnight wheat to 1lb. Came in a bit under the OG i wanted (1.061 instead of 1.068). and I accidentally used double the columbus. subbed in citra for centennial. pitched a 1.5L starter of Wyeast 1056 American Ale.

[@theculturebrewingchannel5619]

Enjoyed this thanks - might give a black IPA a try!!!

[@heathhamilton7303]

Awesome brew day, one of my favs so far! In future, you guys should do a compilation of just Emmet spilling shit 😂

[@kamuirsx]

The 1 pack of US--05 was plenty for your beer. Great video as always. Keep it up!

[@emlortnoctonod8401]

You guys rock. It's so cool to learn from you

[@ReactionBrewingCompany]

Brewed a black IPA a few months ago, it has went over really well. Only used whirlpool and dry hops, A38 yeast, added strawberry, chocolate, and vanilla after fermentation was over. It turned out pretty insane. Carafa III dehusked? The carafa iii special really helped keep the malt bitterness down and allow the hops to flavor the beer. Great video guys!

[@mielflorea]

my next recipe, thanks.

[@danieljolly8513]

awesome! Ross repping the Conan shirt!!!

[@gabney]

I JUST made a black IPA yesterday! Named her ‘Black Hops Double IPA’

[@ChopAndBrew]

Badass brew day! Fun edit.

[@ClawhammerSupply]

Thanks Chip!--- We need to get you down here to brew some beer--- Emmet

[@ChopAndBrew]

@@ClawhammerSupply And you know this, mayyyyyn!

[@birdybro9403]

Bloody awesome looking beer guys!

[@silverfurwerewolf]

Ordering your 120v system whenever my tax return comes in and look forward to brewing this beer!

[@TheFuneralPyre]

I had that same scale for measuring out bags of weed that I sold in High School!!

[@DannyKapatrik]

TheFuneralPyre hahahahah COOLIO JULIO!

[@zenenjoy]

good recipe

[@tjbarnett35]

Great video, thanks!

[@Heathshrdz24]

I love it! Definitely putting this on my list. One question, have you ever added the dark grains at the end of the mash? I heard that's suppose to reduce harshness or something. Great video! We need more of the METAL dude!

[@NathanPitts]

Adding darker grains later in the process will reduce the tannin extraction and bitterness in most beers, as you mentioned. However, in this case, I think they are using Carafa III and Chocolate Wheat to get the color. Carafa III is (usually?) dehusked to avoid the bitterness but still get color, and Chocolate wheat is another great option to darken a beer, add a little roastiness, but not change the bitterness much.

[@Heathshrdz24]

@@NathanPitts Awesome man, thanks for the input! Always great to learn new brewing techniques. Cheers

[@jazzi86jazz]

@@NathanPitts When do you think can i add darker grains if i want it less bitterness beer? last 15 min of the mash?

[@NathanPitts]

@@jazzi86jazz I think the usual recommendation for capping a mash with dark grains is during the last 10 minutes, during the vorlauf step. Basically you vorlauf through the dark grains and pick up color and flavor, but little bitterness in theory.

[@daleheffernan]

Please make all your videos like this from now on (with the fun little clips and general goofiness). Also 00% agree that for 2019 malt is the new trend.

[@steveakka]

Great brew day...gonna try this one 👍

[@robviola9588]

Id get rid of the crystal and chocolate wheat. Just keep the grain bill simple like a "west coast" style IPA but with the addition of carafa iii. The base recipe I have used with lots of success for my black ipa is 84% 2-row, 7% carafa iii, 5.5% Munich 10L and 3.5% carapils. Also definitely give it a a good sized dry hop. 4oz for 5 gallons seems to work well. I personally prefer 2oz Cascade and 2oz Simcoe for my dry hop, but that is just me :)

[@suiderkruisbrewers1998]

I was sipping on my own Bourbon Vanilla Stout while watching you guys. Great video though. Short and sweet.

[@SomeTechGuy666]

Recipe, please!

[@reylupulo5272]

Very cool T-shirt of Conan!

[@chrispayne77]

I'm getting ready to order the hops you guys have listed for this recipe, but I heard you say you would have added more aromatic hops. Would you recommend just adding more Cascade at 5 and 1 minute before flameout? Maybe an extra 0.5 oz? Thanks guys, just on your channel looking for this exact recipe, subscribed instantly!

[@windex23]

Insert beard comment HERE Love your newest edit guys, keep'em coming!

[@beechmanor]

Great Video Guys! Suggestion about the aeration, process....ever thought of using an oxygen tank and carb stone to force oxygen into the wort (Starsan the carbstone and hose before dropping it into the wort). Ever since I've started doing this I haven't had to add yeast nutrient and it's sped up the start of the fermentation process. Just a thought ....and by no means beating up the old school shake :)

[@Christoph1888]

Love the B2TF segues!

[@primetimez863]

Thank you for reminding me that my water sucks lol Thank god for R.O. I will be in Ashville N.C. in March for the BYO camp. Would love to meet up with you guys to have a tasting session

[@ClawhammerSupply]

We may actually be there. Forgot all about it. Thanks for the reminder!

[@johnsantillo5904]

Emmet, love all the videos you guys do. Keep them coming. Question for you...where do you get the gloves you usually wear for pulling the basket from the kettle? I have been trying to find something like that and they seem to be doing the job for you...

[@keikei79]

You should definitely do more beer/beard videos with Jason Momoa there.

[@3nunsbrewing640]

Go Juan!

[@alphagpc77]

Not under pitched at all.. man I was hoping you dry hopped this bad boy.. looks great

[@FrankStasaIV]

I had a question. I've been converting your recipes into BeerSmith 3. This time it didn't match up and wanted to double check if I was doing something wrong. I know you're using your 240V system and wondered if that was why. I am using your 120V system. When it was released you sent me the BeerSmith equipment profile (CH BIAB Kettle) My recipe lists the following - Batch size 5.5, boil size 6.74, End of Boil 5.94, Final Bottling Vol 5.3. You started with 8.1 g and mine is asking for 7.7 g. Does that sound right? Thanks for your feedback

[@danielrowe2174]

Safale 5 will pretty much eat steel. It's great for IPA styles. You probably had more beta sugars for the yeast to eat to hit a few points under .010 which is common for finishing.

[@alancerocool]

Hi! I wanto to ask, in what moment do you do the sparging process ?, I can not imagine that part using your equipment. If you have any video to see, please share me. thanks you a lot! good channel! cheers!

[@Matthewbraaten]

Its brew in a bag method, where they usually don't sparge. Mash with the total volume of wort. Its possible to sparge with the clawhammer system by pulling the grains out and sparging with hot water over the top. They do it in the citra double ipa video.

[@A2an]

looks great 👍 and Thanks for the recipe. What is your brewing efficiency 😊

[@jnb816]

If you have enough time to let it ferment and are not under pressure to have the beer ready for Christmas for example, underpitching is not such a big deal. A friend of mine separated a few of his batches in 4-5 different kegs and put a different amount of yeast in each keg. Underpitching, overpitching, right amount of yeast... and the results was just, that less yeast takes longer to ferment to your final gravity. Oh and I think you forgot to mention one of the long black hairs for your flavor addition in the recipe

[@rachaelfisher335]

two beards is too damn much. i’ll be back asap to balance out this wonkiness.

[@cmasailor]

We miss you

[@navsingh2566]

we do miss you alot.

[@rossbarbero4474]

Still missing you

[@ClawhammerSupply]

1 year later.....

[@thedarkrocker333]

2 years later

[@danjustice1751]

I almost cried when he held that LP like that ;(

[@lagunasecca]

I love Black's. Estou planejando fazer uma Dry Stout com dry hopped com lúpulo Apollo. Será que ficará boa?? Será que consigo notas de café e menta? 🤔 Cheers from Brazil!

[@officerpoopnugget9989]

Lol I've seen most of your brewing vids and it seems like Emmett can crush anything 🤣🤣

[@ellingsennanobryggeri6599]

Mmmm,Black ipa.👍🇳🇴

[@Bryanwalsh444]

Do you all have any videos on what your cleaning process is after a brew day? How do you clean all the hoses and such? Thx

[@tommarinotatuador2493]

Nice vídeos

[@luisalbertomendietac3546]

Love the clip, real funny! Hey what pressure did you carbonate this IPA and what was your serving pressure? Cheers from Panama

[@bryceleming5583]

Beard galore! I love it.

[@seeatle11]

Great vid,thanks. What temperature was your brew fridge set to?

[@chrisstanbrook3155]

Would I have to add priming sugar if I was bottling instead of co2 in a keg?

[@alexferrell9135]

Haha such a good video! Tell me Ross is the front man of a death metal band! XCheersX!

[@jarodiking4133]

0:57 in the netherlands every tap in home has clean water

[@viper29ca]

I am assuming that the recipe is supposed to be 8oz each of Crystal 60, 120 and Chocolate Wheat? And not 0.8oz?

[@ClawhammerSupply]

Good Eye-- I will update that. Thanks- Emmet

[@jeremyestes1832]

Do you guys sell the spray nozzle setup attached to your lid?

[@ClawhammerSupply]

We do: www.clawhammersupply.com/collections/all-products/products/biab-spray-valve Thanks- Emmet

[@michaelsalomonsson9298]

Ge mig en öl! You really need to start using metric units and celsius.

[@ronfroehlich4697]

Stick your metric units up your foreign ass. Hahaha. Just kidding.

[@Mister-Christer]

Celsius was Swedish 😎 I’m sure he also liked öl 🍺 /cheers from Sweden 🍻

[@Pibydd]

Why? It's hardly difficult to do the conversion. Just remember it's US gallons and not UK gallons which are considerably different.

[@Fyrwulf]

Dude, we have to use Google to do the conversions when people use metric. Why should your life be any easier?

[@Vretens]

Alex Larsen, start using metric then, no conversion needed. 🍻

[@ChanceChelios]

So i made this last night an but instead of 10lbs 8oz of pale malt I did 9lbs 8oz an made a yeast starter w/ a stout DME an wyeast 1056 an got a 1.053 SG when I finished, since y’all keg’d this what would you recommend using for bottling? Just corn sugar?

[@heepoo22]

WOW

[@Jakub_Senkerik]

Guys do you have your hops in freezer? What´s expiration date if I will keep my hops in a freezer? Thanks

[@cannistershot2277]

Great video and equipment setup! I'm a little confused by the steps at time mark 7:25 when you hook up the wort chiller plate and the footnote says "Turning Pump On To Sanitize". Then the video shows you adding the last addition of Casecade hops and a whirlfloc tablet for 5 minutes of boil. Are you boiling while the pump is running through the chilling plate?

[@grummmly]

yes. it does sanitize the chilling plates cuz of the boiling wort. Notice the water is .. not running ;)

[@lassee.9255]

Im wondering if you ever do the sparging? Or do you just change the amounts of the malt to have the same outcome? Another question: Dont you have to pitch the dry yeast before adding it in the wort?

[@maxramsay99]

I can't wait to see clawhammer cross the 100K

[@mungo069]

Nice video! Dry yeast has 200 billion cells per packet compared to the 100 billion found in liquid yeast, so you pitched pretty much right on for the gravity.

[@Chaudhary.sunnyx]

Please share non-alcoholic beer recipe with us

[@JoeCharp]

I enjoyed the video as always, guys. Just my two cents, your mash temp @ 149 was relatively low. That's probably what caused your final gravity to finish pretty dry. You know beta/alpha amylase and all. I'm an accountant, not a scientist, so that's as far as my tips can go. Haha

[@cuppalightroast]

Jars never trended down here in the south. We’ve always been drinking outta them.

[@keld7223]

With all the taxes in Australia, the savings can be even greater. Eg I brew pale ales for well under 2.50 a six pack, commercialy the same beer 25$ plus

[@Themassaman1]

So do you all not sparge? Just one big mash volume and drain?

[@dusshan1]

like for the beards and music :)

[@robr3872]

Just watched... love a good cascade dark ale! But this style is a specialty ipa of the black variant... I don’t believe you used enough hops to reach the proper IBU level to balance out or dare I say overcome the roasted flavors of the dark malts. Thus the comments of thinking this would be a porter if you didn’t know you were trying to brew a black ipa. Throw in an oz each of the 3 Cs at HK and you would have hit the mark. Thanks for the entertainment fellas!!! CHEERS!

[@gabney]

Also...US-05 is what I used. I recommend “rehydrating” your yeast no matter if it’s dry or liquid. If you pitch it directly into the wort, it’ll shock it, thus killing off half your yeast right away

[@alexlarsen1769]

How do you rehydrate liquid yeast?

[@ClawhammerSupply]

I never rehydrate dry yeast-- I've never had an issue. This fermented from 1.061 to 1.008 -- I think it did just fine. YMMV-- Emmet

[@gabney]

Alex Larsen using a yeast starter from your wort

[@jamesgraham1404]

@@ClawhammerSupply Agreed. Rehydration is simply not necessary. I used to always rehydrate but have now found there's no real benefit. Good vid guys!

[@jwhite973]

I've heard that you should choose glass over plastic to ferment in because glass is more impermeable. Any truth to that?

[@noshavebrewwerks573]

Love the videos man, really enjoy your content and edits. Looking forward to brewing this one up. One of my favorite styles. What numbers did you shoot for with your water additions? I start with RO so I would love to build my water to yours on this. Thanks in advance.

[@ChanceChelios]

So dumb question, I might not have been paying attention, but do yal use Asheville water becuase that’s where y’all brew in these videos,or do y’all order it...

[@ClawhammerSupply]

Yes

[@micheledigrezia1745]

I give you a like because we have the same color of the hair ahahahahhaha...however it has a beatiful color and foam

[@russellzauner]

CDA is the best hybrid! SEE YOU AT OBF BOIS

[@journeyfortwo5211]

Can somebody please give me the link to the website that converts fahrenheit to celsius? It popped up too fast and I missed it.

[@phillipklees7551]

Why was the pitch not enough? I brewed a black iPa and it was in the porter territory too... Just wondering guys thanks a lot

[@rukia192]

have you ever tried to make soap with spent grain? Beer Beard Soap?

[@ClawhammerSupply]

Should give it a try

[@2giantmonsters]

Seen a lot of your vids but I hadn't seen you guys dry hop. Thoughts?

[@NolanMurphyWhitehead]

Tool related question. Those hooks you use to hold up the grains while they're draining out the wort. What are those called?

[@ClawhammerSupply]

Who you calling a tool?

[@NolanMurphyWhitehead]

@@ClawhammerSupply lol. I assume the hooks count as tools

[@davidbeiler6364]

why dont you use a stainless steel conical fermenter?

[@JasperCultken]

I find some yeast attenuate waaay above whats' stated on the packet, M44 gives me 91% attenuation and I pitch 10 grams in 15 liters

[@Sidorator3000]

Nice music, any one knows names of a songs?