Talon Black IPA

  • MaltyMalty
  • HoppyHoppy
  • CitrusCitrus
  • ChocolateChocolate
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Here’s a dark IPA you’ll want to get your claws into. It swoops into the glass a dark, ruby-tinted brown beneath a creamy white head. Its aromas seize on layered notes of roasted malt, cocoa, and hints of grapefruit and floral spice from the Talus hops. Then it soars smooth and vibrant on the palate, with rich malty depth balanced by zesty citrus and subtle pine firmly in its grasp. And finally, it lands: dry with lingering hop character and a dash of chocolate, making for a complex and captivating brew.

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Recipe Contains

1 × Mr Beer North West Pale Ale (1.3kg)
1 × American Ale Yeast (15g)
1 × Mr Beer Carbonation Drops (72g)

You'll Need

1 × 200g Midnight Wheat Malt
2 × 25g Talus Hops

Beer Style: Ale

Colour (EBC): 65
Volume: 10L
Difficulty: Advanced

ABV 4.8%

Alcohol by Volume

50 IBU

International Bitterness Units

EBC 65

Colour

This Recipe

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Ingredients

1 x 1.3kg Mr Beer North West Pale Ale
1 x 200g Midnight Wheat Malt
2 x 25g Talus Hops
1 x 15g Coopers American Ale Yeast
1 x 72g Mr Beer Carbonation Drops

Mix

Place the Midnight Wheat Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 2 Litres) bring 1 litre of water to approximately 60-70°C, add the crushed
Midnight Wheat Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper), and let steep for about 30 minutes.
Remove the Midnight Wheat Malt by gathering up the corners of the mesh cloth and lift, allowing the
liquid to drain from the malt back into the pot.
Add pot to the stove and bring to the boil for 5 minutes.
Turn off heat and add one of the 25g packets of Talus Hops and allow to steep for 15 minutes.
Set pot in an ice bath to cool for 15 minutes.
Strain the wort into your Fermenting Vessel (FV) and add the Mr Beer North West Pale Ale, stir to
dissolve.
Fill the FV with cold water to the 5 litre mark.
Check the temperature and top up to the 10 litre mark with hot or cold water to get as close to 18°C
as possible.
Sprinkle the Coopers American Ale Yeast and fit the lid

Home Recipes TALON BLACK IPA

Talon Black IPA

Here’s a dark IPA you’ll want to get your claws into. It swoops into the glass a dark, ruby-tinted brown beneath a creamy white head. Its aromas seize on layered notes of roasted malt, cocoa, and hints of grapefruit and floral spice from the Talus hops. Then it soars smooth and vibrant on the palate, with rich malty depth balanced by zesty citrus and subtle pine firmly in its grasp. And finally, it lands: dry with lingering hop character and a dash of chocolate, making for a complex and captivating brew.

Talon Black IPA
Beer Style Ale
Flavour Profile Malty, Hoppy, Citrus, Chocolate
Alcohol Content 4.8%
Colour (EBC) 65
Bitterness (IBU) 50
Volume 10L
Difficulty Advanced

Ingredients

1 x 1.3kg Mr Beer North West Pale Ale
1 x 200g Midnight Wheat Malt
2 x 25g Talus Hops
1 x 15g Coopers American Ale Yeast
1 x 72g Mr Beer Carbonation Drops

1. Mix

Place the Midnight Wheat Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 2 Litres) bring 1 litre of water to approximately 60-70°C, add the crushed
Midnight Wheat Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the
wrapper), and let steep for about 30 minutes.
Remove the Midnight Wheat Malt by gathering up the corners of the mesh cloth and lift, allowing the
liquid to drain from the malt back into the pot.
Add pot to the stove and bring to the boil for 5 minutes.
Turn off heat and add one of the 25g packets of Talus Hops and allow to steep for 15 minutes.
Set pot in an ice bath to cool for 15 minutes.
Strain the wort into your Fermenting Vessel (FV) and add the Mr Beer North West Pale Ale, stir to
dissolve.
Fill the FV with cold water to the 5 litre mark.
Check the temperature and top up to the 10 litre mark with hot or cold water to get as close to 18°C
as possible.
Sprinkle the Coopers American Ale Yeast and fit the lid

2. Brew

Place the FV in a location out of direct sunlight and try to ferment between 17C-22C.
Fermentation should take 5 to 10 days.
Once fermentation slows down, approximately day 5, add the remaining 25g Talus Hops (we
recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
Leave for 3 days and then check Specific Gravity (SG).
Check the SG again the following day and so on.

3. Bottle

The brew is ready once the SG has stabilised over a couple of days, expect about 1008 to 1013.
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.

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 4.8% ABV.

Common Questions

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