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Black IPA (aka: Minority IPA)

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Black IPA (aka: Minority IPA)

back to search Back to Search  Style Details 

Beer Style: American IPA (14B)
Recipe Type: all-grain
Yield: 5.5 US gallons

American IPA


Roasty, toasty, dark and delicious IPA. Step mashing gives good head profile and dry hopping provides for a great aroma to the beer.


  • 10 lbs Pale 2-row
  • 1 lb Crystal 40
  • 8 oz Chocolate Wheat
  • 4 oz Chocolate Malt
  • 2 oz Columbus at 30min
  • 1 oz Nugget at 30min
  • 1 oz Columbus at flameout
  • 1 oz Nugget at flameout
  • 1/2 oz Columbus for dryhop last 7 days of fermentation
  • 1/2 oz Nugget for dryhop last 7 days of fermentation
  • 1 oz Cascade for dryhop last 7 days of fermentation
  • 1 pkg Yweast American Ale 1056

Additional Instructions

Primary Ferment: 1 week
Secondary Ferment: 2 week

Beer Profile

Original Gravity: 1.066
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe


Step Mash:
Heat 3 gallons of ABQ tap water to 130 deg in the brewing kettle (NOTE: Should have added 3.5 gallons)

Add the 12 lb of grain to brewing kettle and allow temp to stabilize to 122 deg F
Hold for 30 mins at 122 deg f
Heat 1.5 gallons of water to boiling
Pop Wyeast packet

After 30 mins is up, add the 1.5 gallons of boiling water to the kettle and allow to stabilize to 148 to 152 deg F
Hold for 60 mins at 148 to 152
Begin heating 5 gallons of sparge water
Mash out at 165 after the 60 mins of 148 to 152

Sparge: With 5 gallons of water at 170 (we are using a square sparge arm)

Boil: After sparge is complete do a 60 minute boil - (Make sure that you have about 7 gallons of wart to boil, if not add water to the wart until you have 7 gallons you will loose anywhere from 1.75 to about 2 gallons to the boil depending on climate)

Add boiling hops 30 mins into the boil using hop sock (2 oz Columbus & 1 oz Nugget)

Add flameout hops when the flame goes off the boil (1 oz Columbus & 1 oz Nugget)

Cool: Cool in kettle using copper cooling coil to 70 deg F
While cooling sanitize everything you will use from this point on (fermentation lock, carboy, any tubing/hoses used, thermometer, yeast packet, etc)

When cooled to 70 degrees transfer using sterilized hoses into a sterilized 6 gallon carboy make sure to take enough wart out to obtain the OG (NOTE: at this point we added more water because our yield was low-however this should have been noticed at the beginning of the boil and added then)

Add yeast, agitate, and affix fermentation lock

Primary Fermentation: 7 days at about 65 deg

Secondary Fermentation: transfer to secondary fermenter, add aroma hops in steril hop sock, and ferment for 7 days

Keg: Transfer into sterilized, CO2 filled keg force carbonate to desired CO2 content




review rating
 Reviewed by Jonathan on Tue Oct 18 2016

Terrific recipe, my best brew so far out of 13, my first kegging also which helps, i did a mistake when buying ingredients so i ended up dry hopping with full oz of Columbus and no Nugget, but turned out just perfect!! My girlfriend said its less sweet then her favorite IPA and she likes it, ill surely do it again soon, thanks for sharing!!

review rating
 Reviewed by Alan on Sat Feb 27 2016

This is worth a try, very hoppy and great head retention.

review rating
 Reviewed by Reversepivot on Wed Nov 11 2015

This was my first IPA attempt, and it worked out quite well. Tastes good, looks good, darn good recipe!

review rating
 Reviewed by William on Thu Dec 4 2014

This was our first attempt at a black IPA. The results were excellent. The bittering hops seemed to blend in, tastewise, with the dark chocolate hints from the grain. The two step mash was fairly easy to control - we went with a couple of degrees higher temperature. The beer is very balanced in both flavor and aroma. All in all, a wonderful beer!