Black Ipa Recipe

• Wyeast 1056 American Ale Yeast
• 1.25 pounds German Carafa II
• 1.25 pounds Chocolate malt
• 12 ounces Crystal 40u0b0L
• 12 ounces Crystal 80u0b0L
• 2 ounces Black Patent malt
• 7 pounds pale ale liquid malt extract (LME)
• 1.0 ounce Centennial pellets 8.7% AA for 60 minutes
• 1.0 ounce Centennial pellets 8.7% AA for 45 minutes
• 0.5 ounce Cascade pellets 6.0% AA for 30 minutes
• 0.5 ounce Cascade pellets 6.0% AA for 15 minutes
• 0.5 ounce Cascade pellets 6.0% AA for 5 minutes
• 2.0 ounces Cascade whole, for dry-hopping

1. Heat 2 gallons water to 170u0b0F. Remove from heat and add specialty malts to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
2. Bring 2 gallons water to a boil. Add steeping tea from step 1. Slowly add extract, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.
3. When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
4. At the end of 90 minutes, remove from heat. Cool the wort to below 70u0b0F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
5. Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62u0b0F.
6. Once the wort reaches 62u0b0F, aerate the wort and pitch yeast.
7. Let the wort temperature rise to 66u0b0F and hold for one week or until fermentation is complete. Rack to secondary and add dry-hops addition. Let lager for 5 days.
8. Lower the temperature to 38u0b0F then
9. or
10. the beer and enjoy in two weeks (kegged) or six (bottled)!

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Taken from www.seriouseats.com/recipes/2011/10/homebrewing-how-to-brew-american-black-ale-cascadian-dark-black-ipa-recipe.html (may not work)