ABV: 8.2% IBU: 38 SRM: 71
- A dark, hoppy and big Indian Pale Ale primarily for the fall and winter seasons.
- A combination of 3 specialty malts and 2 hop varieties
- provide a complex yet distinct IPA craft drinking experience.
Recipe Goals: Create a dark, hoppy, and big Indian Pale Ale for the fall and winter seasons to counter our very low hop/bitter gateway IPAs. A combination of 3 specialty malts and 2 hop varieties provide a complex yet distinct IPA craft drinking experience.
Background: IPAs are the largest craft beer segment and we will always have two on tap. Black Gold has a hop-forward balance and a flavor like an American IPA. It’s dark in color w/o roasted, or heavy chocolate/coffee notes or flavors. Drinkability is a key characteristic. Fruity hops and dark crystal malts combine to produce interesting interactions. It’s like a standard dark IPA but with restrained roast tastes unlike most American stouts and porters, and with less body for increased smoothness and drinkability. Named in honor of our high school colors and PA’s role in the beginning of the oil industry at Titusville.
Tasting Notes: A high hop aroma with stone fruit, tropical, citrusy, resinous, piney, berry, or melon
character. Dry hopping adds floral, herbal aroma. Very low dark malt aroma includes light chocolate, coffee, or toast notes. Caramelly malty sweetness in background. Fruitiness from esters and hops. Hazy black appearance due to late hops. High hop flavor. Medium high hop bitterness. Base malt flavor is clean and low intensity with low caramel or toffee flavors. Dark malt flavors are low. Finishes dry includes a light toasty character. Smooth medium bodied. Medium carbonation. A bit of creaminess may be present. Nice foam characteristics. Some smooth alcohol warming.
History: Dark, strong, and hoppy beer isn’t a new thing. The brewing of ales like Black IPA began in the 1800s. It wasn’t just IPAs that made the trip to India. Porters too, in the form of a heavily hopped versions found its way to India. In fact, more porter made this trip than did pale ale. The hopping rates for many of these porters averaged from three to five or six pounds per barrel, though some ranged even higher
Ingredients: Debittered roast malts for color and some flavor without harshness and burnt qualities — Pale US 2-Row Malt, Black Patent Malt, Caramunich Malt, and Caramel Crystal Malt (80L). American hop varieties that don’t clash with darker malts — Mosaic and Willamette. American Ale Yeast (Wyeast #1056).
Food Pair: Black IPA can cut through fat and handle rich, stronger flavors with ease. Try fried chicken, spicy BBQ short ribs, a butter-ladened steak, shrimp stir-fry, cheeseburger with all the dressings, even foie gras on toast. Wild game meats also pair nicely. For the cheese plate, go with blue cheese, Cheddar, or Aged Gouda. For dessert, think of Chocolate as your friend in this pairing. Think chocolate truffles, cheesecake, or chocolate cake with coffee. Carrot cake with some spice and cream cheese frosting is another good one.
Vital Statistics: BJCP IPA Section (21B) With American IPA, Belgian, Brown, Red, Rye. And White IPA.
For Style ABV: 5.5 – 9.5% IBU: 50 – 90 SRM: 25 – 40
Black Gold ABV: 8.2% IBU: 71 SRM: 38
ABV is Alcohol by Volume. Listed as a percentage volume. Average commercial beer ABV = 4.2%
IBU is International Bitterness Units. Measures bittering chemicals ranges from 0-120, but most beers are from 15-80.
SRM is Standard Reference Method. Measure of color. Scale of 0-40. From yellow, to amber/gold, to brown, to black.
Commercial Examples: 21st Amendment Back in Black, Deschutes Hop in the Dark CDA, Rogue Dad’s Little Helper, Southern Tier Iniquity, Widmer Pitch Black IPA,