- OG
- 1.066
- FG
- 1.014
- ABV
- 6.8%
- IBU
- 65
- SRM
- 30
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 11.00 lb | 85% |
| Munich Malt | 1.00 lb | 8% |
| Carafa Special II | 0.75 lb | 6% |
| Chocolate Malt | 0.25 lb | 2% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Columbus (CTZ) | 1 oz | 60 min | boil |
| Simcoe | 1 oz | 15 min | boil |
| Centennial | 2 oz | 0 min | whirlpool |
| Simcoe | 2 oz | 5 min | dry |
| Citra | 1 oz | 5 min | dry |
Yeast
Process
- Mash at 152°F for 60 min
- Boil 60 min
- primary: 10 days @ 66°F
- dry hop: 5 days @ 68°F
Notes
Treat it as an IPA with extra color. Carafa Special is de-husked so it adds black color without astringent roast — the hops still drive the show. Skip the chocolate malt entirely if you want a pure 'black' rather than 'roasty' character.
Brewer: Use Carafa Special (de-husked) — standard chocolate malt gives a roastier, less hop-forward result.
Packaging: Carbonate to 2.4 vols.
About this American IPA
History
The Black IPA, also known as Cascadian Dark Ale in some circles, emerged from the American craft beer movement in the late 1990s and early 2000s, with the Pacific Northwest frequently credited as a center of development. The style represents a deliberate contradiction: combining the roasted malt character of darker beers with the aggressive hop profile of American IPAs. Its origins remain contested, with multiple breweries claiming early examples. The style is associated with the BJCP American IPA category, though it occupies a distinctive space that emphasizes visual darkness without the heavy body or roast bitterness typical of stouts and porters. This recipe follows the American interpretation, prioritizing hop expression over malt sweetness.
Technique
The mash temperature of 152°F targets a balance between fermentability and body, leaving enough residual sweetness to support the roasted malt and hop bitterness without becoming cloying. The hop schedule emphasizes late additions, with whirlpool Centennial contributing aroma while minimizing harsh bitterness, and a substantial dry hop charge of Simcoe and Citra added during the final days of fermentation to maximize volatile aromatics. SafAle US-05 ferments clean at typical ale temperatures (65-68°F), allowing hop and malt character to remain prominent. A brief cold crash before packaging helps clarify the beer and drop hop particulate, though the dark color masks most haze. Conditioning for one to two weeks allows flavors to integrate.
Ingredient notes
The grain bill uses 11 pounds of 2-Row Pale Malt as a neutral base, with 1 pound of Munich Malt adding light biscuit character and color contribution. Carafa Special II (0.75 lb) provides the signature black color with minimal acrid roast, while a small addition of Chocolate Malt (0.25 lb) introduces subtle cocoa notes. Columbus delivers clean bittering, while Simcoe contributes piney, earthy notes in both the boil and dry hop. Centennial and Citra in the whirlpool and dry hop add citrus and tropical fruit aromatics. SafAle US-05 attenuates well (typically 75-82%), producing a dry finish that prevents the roasted malts from dominating. Water with moderate sulfate enhances hop perception without sharpness.
Variations
Some brewers reduce or eliminate Chocolate Malt to minimize roast character, relying solely on Carafa Special for color. Others increase Munich Malt to 2 pounds for a more pronounced malt backbone, though this shifts the beer toward a more balanced profile. Substituting Mosaic or Amarillo in the dry hop creates a different aromatic profile, leaning more tropical or floral. Commercial examples range from aggressively hopped versions that emphasize bitterness to softer interpretations with restrained roast. Adjusting the Carafa Special quantity between 0.5 and 1 pound allows control over color intensity while maintaining the style's characteristic appearance. Some recipes incorporate small amounts of Crystal malt for additional sweetness, though this deviates from the drier West Coast approach.
When to drink & pairings
Black IPAs pair well with grilled meats, particularly charred steak or barbecued pork, where the roasted malt complements caramelization and the hops cut through fat. Sharp cheeses like aged cheddar or blue cheese balance the bitterness, while spicy foods benefit from the beer's moderate body and carbonation. Serve in a tulip or IPA glass at 50-55°F to allow aromatics to express without excessive chill muting the hop character. The style suits casual gatherings or meals where a robust beer is appropriate but a full stout would be too heavy. Chocolate desserts with moderate sweetness work surprisingly well, as the roasted malt echoes cocoa while the hops provide contrast.