Gila Monster Black IPA - Archived

Gila Monster Black IPA - Archived is rated 4.7 out of 5 by 14.
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A perfect melding of the orange and the black with a fierce hop bite. This big, moderately roasty, India Pale Ale showcases the dark malt character followed by a deep hop back bite. Watch this one, and handle with care. It's a serious contender in flavor, body and the ABV that it brings. It is truly a wild ride!


Out of stock

This recipe has a lot of fermentables. Put your fermenter somewhere safe in case it leaks during fermentation. 

What You Get

1 Diablo IPA Brewing Extract (HME)

1 American Porter Brewing Extract (HME)

2 Packets of Dry Brewing Yeast (Under the Lid of the Brewing Extracts, you will not be using these)

1 Packet of Palisade Pellet Hops

1 Hop Sack

1 Packet of US-05

1 Packet of No-Rinse Cleanser

For Fans Of

Firestone Walker Wookey Jack

Lagunitas NightTime

Brew Specs

Flavor: Hoppy

Original Gravity: 1.082

Final Gravity: 1.019

ABV: 8.4%

SRM: (Color): 21

IBU: (Bitterness): 99

STEP 1: Sanitizing

Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

2.Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

3.To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.

4.Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

5.After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

1. Remove the yeast packets from under the lid of the cans of Brewing Extract, then place the unopened cans in hot tap water.

2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess material

3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Bring this to a boil, add in your hop sack, then remove from heat.

4. Open the cans of Brewing Extract and pour the contents into the hot hop water in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

5. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

6. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

7. Stir your wort mixture vigorously with your sanitized spoon or whisk.

8. Sprinkle the US-05 yeast into the keg, and screw on the lid. Do not stir.

Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.

STEP 3: Bottling & Carbonating

After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

2.Distribute the cleaning solution equally among the bottles. Screw on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

3.Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

4.Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

5.Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

Tip from our Brewmasters

After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

This process is called conditioning and during this time the yeast left in your beer can help clean up any off flavors. Almost everything gets a little better with time and so will your beer.

Rated 4 out of 5 by Tim the Toolman from Worth waiting for "This definitely improves with conditioning. I recommend no less than 6 weeks conditioning at room temperature. I shared this with a few friends and got nothing but compliments.The taste and bitterness are not overpowering but linger long after the beer is gone. This goes great with Beef or Pork. "
Date published: 2015-05-02
Rated 5 out of 5 by JCro80 from A Monster of a Beer! Taking the advice from other reviews, I conditioned my beer for 6 weeks. All my friends who love black IPAs waited patiently. They were shocked by the quality of this homemade brew; everybody stating it was the best they have had, barring none, from the best microbrews. I am not sure if I will ever be able to impress them with another beer again.
Date published: 2015-05-02
Rated 5 out of 5 by rogerlb from Very rich and delicious "black" IPA I'll mimic what the others said here: patience is a virtue. This is said to work best with 2 - 3 month bottle conditioning. After about 6 weeks (practically there) I tried one and it was on the way to being a rich, roasty IPA but the hops (from the Diablo HME) still overpowered the taste, too forward and citrus-y and still not really ready. I waited another 4 weeks and tried another: the taste had really balanced. What you end up with is a dark-looking, nearly black IPA with some malty roast undercurrent. It looks pretty much like porter and has the body of one. This has lots of body but without the harsh bitterness. Floral hop tinge that almost taste added and if I can hold onto some of these for 2 or 4 more months I expect to be very happy with those.
Date published: 2017-09-28
Rated 5 out of 5 by Grumpy from This is a great beer! This was my fifth batch of Mr. Beer brews that I have tried. It is the best one yet and I will definitely be brewing this one again. Great flavor and a good hop bite, but not overpowering. Suggested lager time is just about right. If I had any patience I would let it sit a little longer - better get busy and order more!
Date published: 2015-05-02
Rated 5 out of 5 by Beer Lover from Best brew yet! Make sure you condition this beer at a minimum the recommended amount of time. This beer turned out wonderfully. I conditioned for 2 months at room temperature and then cold conditioned for an additional 6 weeks. The beer has a wonderful aroma, flavor and color. I would recommend this beer to anyone wanting a high quality, flavorful beer.
Date published: 2015-05-02
Rated 5 out of 5 by RDannhoff from Serious Beer This beer is no Joke. Big flavor and big ABV. I bottle carbed for 3 weeks and bottle conditioned for 2 weeks. It has a soft mouth feel with an upfront orange flavor that turns dark. The back end is a nice roasted flavor with a deep dark hop bite. Recommend to anyone who is interested in a dark citrus beer with a heavy hop back.
Date published: 2020-03-13
Rated 4 out of 5 by Kevin from Power Beer - but wait for it! I was a little worried about this beer given the warnings about exploding my LBK. I brewed it without a problem, waited the initial recommended wait time (like two months). Not quite ready. Three months was about right (laggering). Came out very well. Just make sure to wait for it.
Date published: 2015-05-02
Rated 4 out of 5 by Gunrjake from Monster Flavor, With a Good Bite Got to enjoy this baby after it had conditioned for about 10 weeks, and I have to say that it was every bit as good as any of the commercial offerings that I have had. The couple of odd bottles that I had (1 flat bottle, and 2 low carbonation) were my fault, so I can't knock the beer for that. This was the second batch that I've ever put through my LBK, but it will definitely be making a return.
Date published: 2015-05-02
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Asked by: joebee23
JOebee23, I'd be happy to answer your questions. What exactly are you trying to find an answer to?
Answered by: MrBeer CSM
Date published: 2016-01-11
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