Gila Monster Black IPA Recipe
Gila Monster Black IPA (8.5 Litres)
An IPA that delivers more bite than a desert full of Gila Monsters (google them). A perfect melding of the orange and the black with a fierce hop bite. This big and dark India Pale Ale showcases roasted malt characters followed by a deep hop back bite. Watch this one, and handle with care, it's a serious contender in aroma, flavour and the bitterness that it brings is truly a wild ride!
- 1.3kg Diablo IPA
- 250g Robust Malt Extract
- 250g Smooth Malt Extract
- 25g Mosaic Hop Pellets
- Safale US-05 Dry Yeast
- 72g Mr Beer Carbonation Drops
- Colour: Brown
- Body: Heavy
- Bitterness: High
- Approx. Alcohol Level: 7.2% ABV
- Naturally Carbonated: Natural
Step 1: Mix
Clean and sanitise all equipment that will come in contact with the brew. In a 2 litre pan, mix a 250g pouch of Smooth Malt Extract with 500ml of water and bring to the boil. Add half of the Mosaic Hop Pellets and boil for 10mins. Then add the remaining Mosaic Hop Pellets and boil for a further 5 minutes. Remove from heat and cool the pan in a sink of iced water. Strain the cooled malt/hop mix into the Fermenting Vessel (FV). Add the Diablo IPA and the Robust Malt Extract to the Fermenting Vessel (FV). Fill the FV with cold water to the 8.5 litre mark. Sprinkle the US-05 yeast and fit the lid.
Place the FV in a location out of direct sunlight and try ferment between 18C-22C. Fermentation should take 7 to 14 days. At around day 10 check the specific gravity (SG). Check the SG again the following day and so on.
The brew is ready once the SG has stabilised over a couple of days. Gently fill clean PET bottles to about 3cm from the top. Add 2 carbonation drops per bottle and secure the caps. Store the bottles upright in a location out of direct sunlight at or above 18C.
Step 4: Enjoy
After at least two weeks, check for sufficient carbonation by squeezing the bottles. Bottles kept unrefrigerated should improve with age. When ready to drink, chill the bottles upright. The chilled beer may be poured into clean glassware, leaving the sediment behind. Expect the alcohol content to be approximately 7.2 %ABV.