Beachwood American Black Ale

Julian Shrago, Beachwood BBQ & Brewing

Julian Shrago, cofounder and brewmaster of Beachwood BBQ & Brewing in Huntington Beach, California, shares this homebrew recipe for a hoppy dark IPA similar to their award-winning Beachwood Hoppa Emeritus.

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 72% OG: 1.062

FG: 1.008

IBUS: 60

ABV: 7.1%

MALT/GRAIN BILL

11 lb (5 kg) pale two-row 8 oz (227 g) Weyermann Carafa Special III 6 oz (170 g) British Crystal 45L 3 oz (85 g) Weyermann LME Sinamar, at

whirlpool

HOPS SCHEDULE

0.25 oz (7 g) Ekuanot [14% AA] at FWH

0.25 oz (7 g) Warrior [15% AA] at 60 minutes 0.25 oz (7 g) Ekuanot [14% AA] at 15 minutes 2 oz (57 g) Citra [13% AA] at whirlpool

2 oz (57 g) each Citra, Simcoe, Mosaic at

dry hop, Day 5

YEAST

White Labs WLP001 California Ale

DIRECTIONS

Mill the grains and mash at 150°F (66°C) for 30 minutes. Vorlauf until the runnings are clear, then run off into the kettle.

Sparge and top up as necessary to obtain about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops schedule. After the boil, conduct a whirlpool, add the Sinamar LME and whirlpool hops, and whirlpool for 30 minutes. Chill the wort to about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C), adding dry hops after primary (typically 4–5 days), then continue to ferment until complete. Cold crash, package, and carbonate.

BREWER’S NOTES

You can substitute other types of debittered black malts for the Carafa.