Here it comes: Black IPA!

[Draconian41]

I had heard a BN Podcast where several different yeast strains were tried in the same IPA grist. The yeast that had some of the highest marks from the tasters was a kolsch strain. This makes sense to me, specifically when balancing a black IPA grist with big hops...I dont want the yeast to be center stage...the marriage of the dark grain and hops should be the focal point, at least in my mind. Im anxious to try it.[/quote]

BBR did an experiment with APA's just like that. One brew, a few different yeasts. I believe the comment was something about the hops really popping in the Kolsch trial. I've played with it a little bit, but I'm not a big fan of the Kolsch yeast yet. It's a bit of a loose cannon & harder to work with than say 1056. One of these days I'll pick it back up, but probably not all that soon.[/quote]

What ferment temp did you run the kolsch yeast at? Maybe bumping it up a few degrees (65F or so) would help in your IPA.[/quote]

I fermented it at 65F.

[Draconian41]

Its brewed and its good. The Kolsch yeast brings 2 things to the table in this beer. 1) Even with nice carbonation around 2.5 volumes, it has a smooth lager-ish type vibe to it and 2) the hops explode out of the beer. I mean explode. The combination of Columbus, Cascade, and Styrian Goldings also give the beer a BIG nose that is very nice. Id describe it as floral with a hint of citrus and a touch of earthiness. Very pleasant. The hop flavors are much like the nose. When tasting gravity samples, more roast flavor came through than I expected. However, upon carbing and aging, there is just a tender little hint of it left. The Victory and Bonlander Munich give just the right amount of toasty maltiness to balance out the big hop notes. To be honest, this is one of my favorite recipes that I have written.

[Beerlord]

First post....
Here's a Black IPA I got on another forum that is oh so good. I make it all the time.
Men in Black IPA

--------------------------
Boil Size: 8.42 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 5.72 gal
Bottling Volume: 5.27 gal
Estimated OG: 1.057 SG
Estimated Color: 25.3 SRM
Estimated IBU: 84.3 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 87.1 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.6 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.1 %
12.0 oz Victory Malt (25.0 SRM) Grain 3 6.1 %
6.1 oz Carafa III (525.0 SRM) Grain 4 3.1 %
6.1 oz Chocolate Malt (350.0 SRM) Grain 5 3.1 %
1.00 oz Centennial [10.00 %] - Boil 60.0 min Hop 6 29.4 IBUs
1.00 oz Centennial [10.00 %] - Boil 30.0 min Hop 7 22.6 IBUs
1.00 oz Centennial [10.00 %] - Boil 20.0 min Hop 8 17.8 IBUs
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 9 14.6 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.00 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35. Yeast 12 -
1.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 13 0.0 IBUs
1.00 oz Willamette [5.50 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 12 lbs 4.2 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 37.27 qt of water at 158.8 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------

[Draconian41]

Beerlord,
This does sound like a good recipe. One giant difference that I notice between my recipe and that one is the use of chocolate malt. I opt for only Carafa III as I like the fact that my beer has only light notes of roast (I was thinking (Schwarzbier) when writing it. The color is black but you are fooled when drinking it due to the fact that the beer is significantly more to the toasted spectrum. I didn't want this beer to be undiscernable from an American Brown which is what I think ALOT of brewers are actually making. There is a fine line between the two in my book.

[Beerlord]

I agree. In fact, when I bought the ingredients last year for the first time at my LHBS, the guy mentioned that this was a different recipe for a Black IPA. But, it is very good and make this a few times a year.
I will also give your recipe a try in the future. We both win and both make awesome brews!
Mine is hoppier and I happen to love hoppy beers but I'm still confused as to what really makes a black IPA a black IPA!

[Draconian41]

I agree. In fact, when I bought the ingredients last year for the first time at my LHBS, the guy mentioned that this was a different recipe for a Black IPA. But, it is very good and make this a few times a year.
I will also give your recipe a try in the future. We both win and both make awesome brews!
Mine is hoppier and I happen to love hoppy beers but I'm still confused as to what really makes a black IPA a black IPA!

Nobody loses in homebrew! Well, unless you brew shit. lol. I'm actually quite surprised at just how hoppy this recipe is. I might permanently use Kolsch yeast in IPA from now on. The hops really explode on the nose and tongue and I'm giving credit to the WLP029.