Balboa is my second attempt at a Black IPA (AKA Cascadian Dark Ale).
It’s a relatively new style that hasn’t yet been given its own BJCP
subcategory. In a nut shell, it’s a very dark colored ale with a big hop
punch and a hint of roasty flavors.
This was the first beer I brewed on my 3 gallon brew-in-a-bag setup, and it was a great first brew. The name comes from the cross street nearest to my new apartment.
This was the first beer I brewed on my 3 gallon brew-in-a-bag setup, and it was a great first brew. The name comes from the cross street nearest to my new apartment.
Grainbill
7.0 lb Maris Otter
.5 lb Carapils®/Carafoam®
.5 lb Carafa® TYPE III
.25 lb Crystal Malt 20°L
.10 lb Chocolate Malt
Hop Schedule
0.5 oz Summit (17.0%) - added during boil, boiled 60.0 m
0.5 oz Summit (17.0%) - added during boil, boiled 18.0 m
0.5 oz Amarillo (8.5%) - added during boil, boiled 1.0 m
1.0 oz Cluster (7.0%) - added during boil, boiled 0.0 m
Dry Hop
0.5 oz Nugget (13.0%) - added dry to primary fermenter
1.0 oz Columbus (15.0%) - added dry to primary fermenter
Yeast
1.0 ea White Labs WLP001 California Ale
I brewed this batch in time to submit it to the National Homebrew Competition. Last year I submitted my first Black IPA (Black Hops Cascadian Dark Ale) and scored well. So I decided to take some of the judge’s comments and incorporated them into this recipe. The biggest change I made was to add more late hops and a bigger charge of dry hops.
7.0 lb Maris Otter
.5 lb Carapils®/Carafoam®
.5 lb Carafa® TYPE III
.25 lb Crystal Malt 20°L
.10 lb Chocolate Malt
Hop Schedule
0.5 oz Summit (17.0%) - added during boil, boiled 60.0 m
0.5 oz Summit (17.0%) - added during boil, boiled 18.0 m
0.5 oz Amarillo (8.5%) - added during boil, boiled 1.0 m
1.0 oz Cluster (7.0%) - added during boil, boiled 0.0 m
Dry Hop
0.5 oz Nugget (13.0%) - added dry to primary fermenter
1.0 oz Columbus (15.0%) - added dry to primary fermenter
Yeast
1.0 ea White Labs WLP001 California Ale
I brewed this batch in time to submit it to the National Homebrew Competition. Last year I submitted my first Black IPA (Black Hops Cascadian Dark Ale) and scored well. So I decided to take some of the judge’s comments and incorporated them into this recipe. The biggest change I made was to add more late hops and a bigger charge of dry hops.
This style is quickly becoming one of my favorites, and I’m happy to see more brewers adding it to their lineups. It’s a style all about balance—keeping the citrusy hops front-and-center and giving the drinker just a hint of stout-like roasted character. And I think Balboa does it pretty nicely.
Now let’s see what the judges think.
Awesome label. I hope I get to try one of your brews at an upcoming SFHG meeting!
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