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Batch 41 : Relocation Black IPA

relocation-black-IPA-00Around February of 2012, I made the decision to leave MT and relocate to Portland, OR.  I’d been brewing a LOT, and I’d finally shaken my contamination issues, so I wanted to get one last batch in before I left.  Sometimes it’s good to dig up an old recipe that worked, which is what I decided to do for this batch.  My original Black IPA is still one of the better beers I’ve ever produced, so I wanted to make something similar again.

I made a few small recipe changes, but can’t remember exactly why.  Hard to say… Either way, this has a little more Chocolate Malt and less Carafa III than the first time around, and the Chinook was replaced with Warrior, which I probably had on had.

Ingredients: Relocation Black IPA

relocation-black-IPA-05All-Grain Recipe

  • 12 lbs. – American 2-row
  • 8 oz. – Crystal 80
  • 3 oz. – Carafa Type III
  • 6 oz. – Chocolate Malt

Hop Additions

  • .5 oz. – Tomahawk (16.5%) – added during boil, boiled 60 min
  • .3 oz. – Warrior (16%) – added during boil, boiled 60 min
  • 1 oz. – Centennial (9%) – added during boil, boiled 10 min
  • .8 oz. – Cascade (5%) – added during boil, boiled 6 min
  • 1.1 oz. – Centennial (9%) – added end of boil



  • Safale S-05 Dry Yeast

Additional Details / Notes

  • OG 1.070 / TG 1.012
  • 7.68% ABV | Color: 23.32 °SRM | 67 IBU’s
  • Brewed 4/11/12, Kegged 04/28/12
  • Mash Temp: ~153°, Thickness: 1.25 qt/g, Efficiency 80%

How to Make the Relocation Black IPA

relocation-black-IPA-01Smooth brew day on this one.  I hit my mash temp a little high, and stirred it down from 160° to settle in at 153°.  For my strike water, I used a blend of tap and RO water (3 gal / 2 gal ).  I used 4 gallons of that, then heated 5 additional gallons of RO to use for the sparge.  I also added 1tsp of gypsum, as I was experimenting with my water.

I drained off 7 gallons before the boil, which is a little higher than I normally do, but I let it stay at a rapid boil for 30 minutes before starting any hop additions.  One note about the hops, I used pellets for the Tomahawk and Warrior, but the Cascade and Centennial were grown in my garden.  I got some great use out of those!

relocation-black-IPA-02I tried something a little different for chilling on this batch, running the hose through a bucket of ice, in an effort to cool the ground water a little extra and cool faster.  It didn’t matter much.

Once cooled, I strained the wort though a wire mesh strainer, added 50 seconds of Oxygen & 1/2 tsp of Yeast Nutrient, and pitched the Yeast at 69°.  Very happy with the efficiency on this batch.

Drinking the Black IPA

FINALLY!  Finally I made a good batch of beer!  I already knew I liked this recipe, but it was great to finally make a batch without contamination (the first of many).

If you’re a fan of Black IPA’s (or CDAs, as they’re called here in Portland), this is a great recipe.  As time goes on, I’m enjoying this style less and less, but this recipe is as close to what I once loved about them as anything I’ve drank.  Not overly hoppy (but close), and a nice balance of coffee notes, without the two doing full on battle in your mouth.  Smooth drinking and tasty.  A nice Fall or Winter Ale.


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