RECIPE: Dark Forest Black IPA (All-Grain & Extract)

I previously discussed my favorite tips on how to brew a Black IPA, and in that article I mentioned that I have a great recipe to start with. Because the final product is so delicious, I thought it deserved it’s own article, specifically focusing on the recipe itself.

No matter if your an all-grain or extract brewer, below is my favorite recipe for brewing a Black IPA. Try it. You won’t regret it.

Dark Forest Black IPA — All-Grain

Recipe Specs
Recipe Type:	All-Grain
Batch Size:	5 gallons
Volume Boiled:	6 gallons
Original Gravity:	1.063
Final Gravity:	1.015
SRM:	32
IBUs:	51
ABV:	6.3%

Ingredients:

• 10 lbs 2-row base malt
• 0.63 lb Carafa II (500L)
• 0.25 lb Biscuit Malt
• 0.25 lb Chocolate Malt
• 0.25 lb Crystal Malt (60L)
• 0.25 lb Crystal Malt (20L)
• 10 HBU Sorachi Ace hops (boiled 60 minutes)
• 0.5 oz Sorachi Ace hops (added 15 minutes before end of boil)
• 0.5 oz Sorachi Ace hops (at flameout)
• 0.5 oz Sorachi Ace hops (dry hopped 14 days)
• Yeast Options: US-05 SafAle yeast by Fermentis, Wyeast 1056, or White Labs WLP001

Procedure:

Mash at 152° F for an hour. Mash out at 170° F and sparge with 180° F water to make 6 gallons. Heat to boiling and then add 10 HBUs of Sorachi Ace hops.

Boil 45 minutes, then add 0.5 oz Sorachi Ace hops. Boil 15 more minutes and turn off heat and add 0.5 oz of Sorachi Ace hops.

Cool as quickly as possible to 70° F, rack to your fermenter, and pitch yeast.

After 7-10 days, rack to secondary fermenter and dry hop with 0.5 oz of Sorachi Ace hops. After 14 days, prime and bottle or keg.

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Dark Forest Black IPA — Extract with Grain

Recipe Specs
Recipe Type:	Extract with Grain
Batch Size:	5 gallons
Volume Boiled:	6 gallons
Original Gravity:	1.063
Final Gravity:	1.015
SRM:	32
IBUs:	51
ABV:	6.3%

Ingredients:

• 6 lbs of light dry malt extract
• 0.63 lb Carafa II (500L)
• 0.25 lb Biscuit Malt
• 0.25 lb Chocolate Malt
• 0.25 lb Crystal Malt (60L)
• 0.25 lb Crystal Malt (20L)
• 10 HBU Sorachi Ace hops (boiled 60 minutes)
• 0.5 oz Sorachi Ace hops (added 15 minutes before end of boil)
• 0.5 oz Sorachi Ace hops (at flameout)
• 0.5 oz Sorachi Ace hops (dry hopped 14 days)
• California Ale Yeast (WLP001, White Labs 1056 or similar)

Procedure:

Steep your grains in water and heat water to 170° F for at least 20-30 minutes (the longer they steep, the more flavor you’ll get – to a point). Remove the grains and add your malt extract. Stir well, dissolving all clumps and then heat wort to boiling and add 10 HBUs of Sorachi Ace hops.

Boil 45 minutes, then add 0.5 oz Sorachi Ace hops. Boil 15 more minutes and turn off heat and add 0.5 oz of Sorachi Ace hops.

Cool as quickly as possible to 70° F, rack to your fermenter, and pitch yeast.

After 7-10 days, rack to secondary fermenter and dry hop with 0.5 oz of Sorachi Ace hops. After 14 days, prime and bottle or keg.