Briess Recipe Database

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Beer Type: Ale

Beer Style: Belgian / French Ales

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Abbey :30

Belgian Strong ale featuring Briess ...

Abbey On My Way Ale

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Ambree Biere de Garde

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American Farmhouse Ale

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This Amber Belgian Ale balances complex ...

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Makes 7 bbl batch. Unfiltered and ...

Belgian-Style Blonde Ale

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White Labs Belgian Saison II Yeast ...

Caracrystal® Abbey Ale

Abbey-style ale formulated with the ...

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Gold Faithful Belgian Extra Pale Ale

Belgian Pale Ale is the often ...

Golden Dragon Belgian Strong Ale

From East Flanders, versatile yeast ...

Goofy Juice Belgian Ale

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Mowing The Monastery Belgian Single

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Of the classic styles to come from ...

Organic Dubble

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Saison du Soleil

Easy drinking summer Saison spiced with ...

Sterkte van Belgie Ale

This Belgian Dark Strong Ale combines ...

Summer Fun Berliner Weisse

Berliner Weisse is a sour beer fan ...

Summer Saison

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Three Wheat Wit

Spicy yeast notes blend with fruity and ...

Toboggan Tripel

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Triple Caramel Dubble

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  • Black IPA - All Grain



    Type: Ale

    Style: Black IPA

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    10 lbs Pale Ale Malt Base
    1 lb Caramel Malt 60L Caramel, Crystal
    .5 lb Midnight Wheat Malt Bitterless Black
    1 lb Cane Sugar
    1 oz Magnum Hops (14% AA) Boil 60 minutes
    1 oz Amarillo Hops Boil 20 minutes
    1 oz Amarillo Hops Boil 5 minutes
    1 oz Amarillo Hops Boil 1 minute
    1 oz Cascade Hops Boil 1 minute
    1 oz Cascade Hops Dry hop
    2 packs American Ale Yeast 1056 May substitute 2 vials California Ale Yeast WLP001

    Procedures

    1. Mash grains at 154-158ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Bring to boil
    5. Remove from heat, add bittering hops
    6. Boil 40 minutes
    7. Add second hop addition
    8. Boil 15 minutes
    9. Add third hop addition
    10. Boil 4 minutes
    11. Add final kettle hop addition
    12. Boil 1 minute
    13. Cool to 68ºF, oxygenate wort
    14. Pitch yeast

    Primary Fermentation: 1-2 weeks at 68ºF

    Secondary Fermentation: Dry hop 4 days at 50ºF then 2 weeks at 36ºF

    Fermentation Notes: Bottle condition or force carbonate

    Original Gravity: 1.070

    Final Gravity: 1.015

    Alcohol by Weight: 5.6%

    Alcohol by Volume: 7.1%

    IBU: 64

    Color: 60ºL

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