Too much work IMNSHO 
This recipe looks like the “60 minute IPA” where they add some hops every minute for full hour.
This thing is probably so bitter, one can’t even feel any malt or even hops for that matter. IMO this much hops would just overwhelm each other and result in tasting like bitter over-boiled spinach.
That’s just what I think, correct me if I’m wrong.
If you’re talking the Black Perle… actually it was surprisingly drinkable and approachable. Yes, you’re not going to be able to hand it off to a person who doesn’t already like bitter beers, but it was well done.
11oz!?!? :o
I just did some continuous hopping in my recent batch of The Red Hoptober…not quite as meticulous or methodical though…that’s a tight schedule to keep, but damn I’m sure that hop profile is nice…
Curious how mine is going to turn out… :
Was just reading through the new issue of Zymurgy and read the “Another Great GABF” article.
[quote=“Jill Redding”]Among the many diversions at the festival, the Brewers Studio Pavilion offered several educational seminars. One of the seminars I attended was on “what’s new in craft brewing.” Here’s the scoop:
- Black IPAs: Stone head brewer Mitch Steele presented on this growing style, which he described as a “black beer that has more in common with a schwarzbier, and is hopped like an IPA.”
[/quote]
i brewing a black ipa this weekend (hopefully). iirc, stone 11th/sublimely self righteous is a black ipa and a wonderful brew. i can’t wait to brew one myself. it will be my first all grain venture.