I want to make an earthy, spicy and florally Black Ipa. This is my rough 1st draft so far:
**Attempt at Spicy/Peppery Black IPA**
**Grains**
* 12 lb 2-row (75%)
* 1.5 lbs Rye Malt (9.4%)
* 1 lb Chcolate Rye Malt (6.2%)
* 12 oz De-bittered Black Pearl (4.7%)
* 12 oz Caramel 80L (4.7%)
**Hops (IBUs 68)**
* 0.75 oz Warrior (60min)
* 1 oz Challenger (30min)
* 1 oz Santiam (30min)
* 1 oz Saaz (10min)
* 1 oz Cascade (10min)
* 1 oz Santiam (10min)
* 1 oz Santiam (0 min)
* 1 oz Cascade (0 min)
* 1 oz Saaz (0 min)
**Others**
* 1-2 oz of crushed black peppercorns
* 1 cayenne pepper
All opinions appreciated, never used any type of peppers or peppercorns before. Cayenne is what I have on hand but will switch out if anyone thinks there is a better pepper to use .
**Attempt at Spicy/Peppery Black IPA**
**Grains**
* 12 lb 2-row (75%)
* 1.5 lbs Rye Malt (9.4%)
* 1 lb Chcolate Rye Malt (6.2%)
* 12 oz De-bittered Black Pearl (4.7%)
* 12 oz Caramel 80L (4.7%)
**Hops (IBUs 68)**
* 0.75 oz Warrior (60min)
* 1 oz Challenger (30min)
* 1 oz Santiam (30min)
* 1 oz Saaz (10min)
* 1 oz Cascade (10min)
* 1 oz Santiam (10min)
* 1 oz Santiam (0 min)
* 1 oz Cascade (0 min)
* 1 oz Saaz (0 min)
**Others**
* 1-2 oz of crushed black peppercorns
* 1 cayenne pepper
All opinions appreciated, never used any type of peppers or peppercorns before. Cayenne is what I have on hand but will switch out if anyone thinks there is a better pepper to use .
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