Friday, September 9, 2011

BlackOut IPA

This recipe has become a staple at my house.  The 1st take on this turned out great.  With the correct level of Hops/roastiness that a Black IPA should have.  I am currently conditioning my batch #2 of this beer. 

Blackout IPA
American IPA


Type: All Grain
Date: 9/9/2011
Batch Size: 6.00 gal
Brewer: Chris Lewis
Boil Size: 6.87 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:

Amount Item Type % or IBU
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 64.29 %
2 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 14.29 %
2 lbs Vienna Malt (3.5 SRM) Grain 14.29 %
1 lbs Carafa II (412.0 SRM) Grain 7.14 %
1.00 oz Glacier [5.60 %] (Dry Hop 3 days) Hops -
1.00 oz Chinook [13.00 %] (60 min) Hops 34.7 IBU
1.00 oz Glacier [5.60 %] (10 min) Hops 5.4 IBU
0.50 oz Glacier [5.60 %] (Whirpool) Hops -
1 Pkgs California Ale V (White Labs #WLP051) Yeast-Ale

2.5 oz             Glacier [5.60 %] (HopBack)
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.39 % Actual Alcohol by Vol: 7.97 %
Bitterness: 40.2 IBU Calories: 291 cal/pint
Est Color: 28.4 SRM Color:

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 4.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 17.50 qt of water at 168.2 F 156.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 7.0 days
Storage Temperature: 42.0 F

Black IPA trial #1. Started at 9:34 AM. 1st Runnings were 16.5 Brix, Second Runnings were 15.5 Brix. 14 Brix at Preboil. Started boil at 11:56 AM. Planning to use my Randell on this with Glacier Leaf hops during serving.

Notes: The 2nd Glacier hop addition at 0 is a whirpool hop addition
Created with BeerSmith


My yeast starter did not take, so this along with my other 2 beers I brewed this day I am using a vile each of yeast.  Not the big starter I planned.  But, I hope this is a great beer.  I'm sure you might of read the notes of the brewing hop additions and other tweets I did...But either way I am going to tell you.

This will be my 1st randell'd beer.  I am unsure if I will be using my Hop Rocket or a old can filter that I plan to modify.  Either way I will be adding the Glacier hops at the tap.  

Right now this beer is fermenting great in the chamber at 68 degrees.  This morning I bumped it up to 69 and if it looks good on the hydro test tonight I will start to cold crash it down.  Maybe 59 for a week?


I took a gravity last night (Sept 25th) and I think it has some more to drop gravity wise.  I was at 1.018.  So I will monitor this one closer than the others.  Tasted good so far, a little to much roasted malt in the nose, but I hop that will be covered up with the Hop Rocket adding a ton of aroma.

 Here is the left over Glacier leaf hops from dry hopping.  A word of advice, don't put them in the garbage disposer.  It will clog and suck....So now my trash can smells like a dry hopped IPA.  Wondering how that will do during GABF with no trash pick-up this week.  Going to be interesting.


Well the time has come to use the hop back from Blichmann Engineering, filling it with 2.5 oz of whole hop Glacier hops.  Inserting the liquid lines and it was on. If you want to see pictures of the HopBack in action click here for the updated Hop Rocket post

Pouring the 1st beer was black as night.  Very clear, well attenuated Cascadian Dark Ale.

The addition of the Glacier hops was well integrated into the recipe.  If this recipe used something like Cascade I think the hops would over power the simple clean ale characteristics of this beer.   As you can see the head on this pour is a creamy white color, not the typical darker foam that most porters or stouts have.


I brewed this beer again last Friday.  This beer had so many praises from friends and family that it is now in the Lewybrewing rotation.  After 10 years of brewing I only have 3 that have made this list. 


The second batch of this Blackout IPA is in secondary and currently at 1.010.  The last one dropped to 05 which is a little to low so I will monitor this one and report back when I transfer it to the keg.  Which should be Weds this week. 


  1. How did you get this beer to finish at 1.005? With a mash temp of 156 F, I wouldn't have expected those numbers!

    1. You know, that's a really good question. I looked back at Beersmith and I have the mash listed as 151, but that still would be a hard gravity to get to. Since this was brewed back in 2011, then revised into a beer now named Raven my memory is a little foggy about the details.


Thanks for Commenting, Prost!