Hello I am looking for a all grain black ale recipe.
There’re a couple clone recipes here.
It’s basicallly an APA or an IPA recipe with a small addition of carafa or a similiar dark malt used to darken the beer.
He said black ale, not stupid named rip off of an east coast style ale. That “Cascadian Dark Ale” crap can take a hike.
There’s some pretty decent looking 1554 clone recipes kicking around somewhere…can’t seem to find them at the moment.
Sorry Bluesman, no hostility towards you, I just hate that whole “Cascadian Dark Ale” business…
Here’s my 1554 clone recipe. I got assistance from the guys at New Belgium on this one. I’ve yet to brew it, but I’m thinkin’ it’s pretty close. And yes, the guy insisted on quite a lot of carapils.
1554 clone
Schwarzbier (Black Beer)
Type: All Grain
Date: 2/13/2010
Batch Size: 5.50 gal
Brewer: Jesse
Boil Size: 6.74 gal Asst Brewer:
Boil Time: 60 min Equipment: RadaR’s Brewery
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 72.73 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 14.55 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 7.27 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 3.64 %
0.25 lb Debittered black malt (500.0 SRM) Grain 1.82 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.5 IBU
1.00 oz Williamette [5.50 %] (60 min) Hops 17.1 IBU
2 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager
Beer Profile
Est Original Gravity: 1.063 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.90 % Actual Alcohol by Vol: 0.00 %
Bitterness: 32.6 IBU Calories: 0 cal/pint
Est Color: 22.3 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13.75 lb
Sparge Water: 4.09 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
45 min Mash In Add 17.19 qt of water at 170.5 F 158.0 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: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Created with BeerSmith
Thanks beersk and bluesman, I will give that one a shot. One question can I use a ale yeast instead of the lager yeast.
I think I will give that 1554 a shot some time and see how it stax up…thank you
Also, you could brew any schwarzbier recipe with US-05 and get a black ale out of it.
If it’s a Black IPA you’re looking for, I would recommend this general grain bill:
6 gal recipe (bc the hops will absorb a half gallon or so of the wort)
10-12 lbs US 2-row
1-2 lbs Munich 10L
1 lb Crystal 40-60L
1.5 lb Carafa Special II (added at sparge)
You certainly could do that. It won’t taste like 1554, but it’ll still be good I’m sure. They’ve specified that they use a lager yeast fermented at ale temps. I heard it was the Bohemian Lager yeast. But 1554 is one damn fine beer, I must say.
Why so hostile? It’s just beer.
I’ve tried to look at all the info on this style lately, and man is it a contentious topic! Not just regards what defines the style, but what to “officially” call it!
All sides have made some reasonable arguments, to wit:
- It was “born” in Vermont, so a nod to that fact should be made
- It primarily uses hops from the Pacific Northwest, i.e. Cascadia, so that should be part of its name
- American Brown Ale used to be called “Texas Brown Ale,” so any “new” style should lose its regional link as well, so call it “American Black Ale”
- For purposes of the BJCP style designations, it needs a name to aid competition directors with placing it in flights where several subcategories and “lumped” together
What a mess!
I think one thing is clear: it IS a style that’s here to stay. Seems its been around since the mid-eighties; the recent explosion of its popularity is no doubt tied to the very healthy craft-brewing culture we are now blessed with.
I think competition-entering brewers should be happy if the style is honored with it’s own BJCP sub-style: a slight error in brewing or recipe formulation and you have an American Stout entry!
PS: I live in Savannah, Georgia…I understand “rivalries” – such as SEC football – and “regional hostilities” – Damn Yankee invaders! – so I’m not surprised to see some “vested interests” and “mild hostility” arise when it comes to naming this beast.
Ain’t it a shame we can’t just sit down and ply each other with our homebrews and discuss a solution? We could at least catch a good buzz while disagreeing…and who has a problem with a good buzz?
I know, I didn’t mean to be so hostile, but firm. Cascadian Dark Ale just plain sounds stupid. India Black Ale or India Dark Ale sounds much better, because not all dark IPAs are going to be made with American C hops from the Northwest. Why should it be limited to one region of the US that obviously is trying to claim it as their original style, when it is not?
I made one of these myself and they’re tasty, but never will I call it Cascadian Dark Ale, just like the Sears Tower is still the Sears Tower, not Willis Tower.
beersk may have some anger issues to deal with, but i do think he’s got a good point on the naming of the style. my local pub has been making a “black IPA” for quite some time and i live in holland, mi. i agree it should be called an “india black ale”.
he he. if it’s made with cannibis could it be called an “indica pale (or black) ale”? 
New Holland’s Black IPA is one of the few that I’ve had and I enjoyed it. Just a little roasty. I recently had the Black
Watch IPA (supposedly the first black IPA) at the Vermont Pub and Brewery, which they had on cask. It tasted almost like a hoppy dry American stout. Overwhelmingly roasty and very bitter. I thought for a sec that they had served me the wrong beer because the other cask had an Oatmeal Stout on, so I tried it again the next day. Wow. Too roasty for me. Way different than any of the other black IPA’s I’ve had.
I’ve never been the most subtle at getting my point across but I’m workin’ on it. What a wonderful life it would be if we were all the people we strive to be so early on in life…
No worries dude.
no worries, beersk. i had to poke fun. i’d expect it if it were me :) besides, it’s BEEEEER, we can’t help but to feel passionate about it.
[quote]New Holland’s Black IPA is one of the few that I’ve had and I enjoyed it. Just a little roasty.
[/quote]
i do know that the black hatter at new holland does not use carafa. instead they use special b at the end of the mash.
Why do you have to use carafa? I used 1/4 of black malt in my last IBA. It was tasty.
Carafa, being debittered, will provide more restrained roastiness, bitterness, etc. It minimizes the flavor contribution that you get by using dark malts. The other approach is to use Sinamar, which is essentially a cold extract of carafa. The idea being to get the black color with minimal dark roastiness.
It’s this concept that many people have trouble with regarding these beers… what’s the point if it’s just color and not flavor? I don’t have an answer to that. Still trying to expolre more commercial examples (and homebrewed as well) to get my head around this ‘style’. The naming thing is another whole issue, but I’m more concerned with flavor/brewing issues. The name will shake out over time.
I enjoy this style from Iron Horse in Ellensberg, wa, and Dechuttes, in Oregon. The Alaskan version isn’t too good. nor the one from 21A.
Well I’m kind of settled on as to what an India Black Ale is to me, profile-wise. I feel it should have a slight roasted flavor in the after taste from the dark/roasted malts, but it should also have the flavor and mouth feel of an IPA. I suppose like any style the profile can vary quite a bit, but this is what an India Black Ale is to me. Black IPA is a contradiction in terms, it’s like saying pale stout, which you never see. Why would you want to make an IPA dark and not have any of that tasty roasted flavor present? Beats me…