Black IPA recipe

A Black IPA recipe is all about contrast. You want the bold hop character of an IPA, layered over a dark malt base without tipping into harsh roast. Get it right, and you create a beer that looks like a stout but drinks like a hop-forward ale. The key lies in balance – keeping the malt profile smooth and restrained, while allowing citrus, pine, or tropical hop notes to shine.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen© Ale	24 kg	53 lb	6 – 9	3 – 4	69%
Swaen© Vienna	5 kg	11 lb	2 – 3	9 – 12	13%
Gold Swaen© Munich Dark	1 kg	2.2 lb	130 – 160	50 – 60	3%
Black Swaen© Chocolate Wheat	2 kg	4.4 lb	800 – 1000	300 – 375	6%
Flaked Oat	3 kg	6.6 lb			9%

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Hops

Variety	Quantity	Quantity	Duration
Citra	400 g	14.1 oz	60 min.
Cascade	120 g	4.2 oz	60 min.
El Dorado	365 g	12.9 oz	60 min.

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Yeast

Variety
Fermentis US-05
California Ale Yeast WLP001

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Brewing process

Mashing

• Mashing 1: 63°C (145°F) 40 minutes.
• Mashing 2: 71°C (160°F) 20 minutes.
• Mash out: 78°C (172°F) 10 minutes.

Boiling

• Boil for 60 minutes.

Fermentation

• Ferment at ~19 – 22°C (66 – 72°F) for 10 – 14 days.

Lagering

• Remove the yeast, mature during at least 2 weeks at 15 – 20°C (59 – 68°F).

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