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Old 11-02-2012, 11:35 PM   #1
sils13
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Default Any thoughts on my recipe for a black ipa?

So I haven't done a big beer yet and with winter approaching I thought it b something to try and I can just let it sit forever lol wanted to do an imperial stout or imperial ipa so I thought what the hell ill just do a imperial black ipa lol I'm open for suggestions or thoughts or criticism let me hear it I already have everything so ill be brewing it Sunday and since I don't think my 10 gal mash tun will b big enough I'm going to use my sparge cooler also and pretty much have to mash tuns with my work in progress keggle as my sparge tank!
Also I currently have a 1600 ml starter going which I'm goin to decant tomorrow night and pitch into a half gallon starter

image-2358878464.jpg



image-1388184783.jpg

Sorry for the screen shots I could copy and paste from I brewmaster

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Old 11-02-2012, 11:53 PM   #2
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This looks like my first attempt at a Black IPA that actually turned out to be a stout. I didn't do enough research on the actual style and just kind of threw in a bunch of dark crystal and roasted malts. I'd tone the malt bill down quite a bit unless you're looking for a hoppy stout/porter.

Also, the hop addition times are kind of odd. For example, I'm not sure if there's really much difference between a 90 and 82 minute bittering addition.

Here's a good link:

http://www.byo.com/stories/beer-styl...adian-dark-ale

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Old 11-02-2012, 11:58 PM   #3
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Take out all Roasted Barley and Chocolate, add 1 lb Carafa II or III. Replace C120 with C60. Cheers!

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Old 11-03-2012, 12:09 AM   #4
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Kk good food for thought thanks!!

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Old 11-03-2012, 05:53 PM   #5
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You may want to consider using midnight wheat. Using this as 2 percent of the grain bill will give it a good dark color without adding a whole lot anything else. You can use more in the sparge to get an even darker color.

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Old 11-03-2012, 06:07 PM   #6
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I recently just made one that is tasting very good out of the secondary. I kept the grain bill fairly simple:

9.5# Marris Otter
1# crystal 60l
1# flaked oats
.5# sugar
.25# Carafa III

Then with 15 minutes left in my boil I added about a half gallon of water that had 8 oz of chocolate malt cold steeping in it overnight. It created a really smooth and subtle dark malt flavor.

I'm fairly particular with how I like my black ipa's, hop dominant but it should have a smooth subtle roast flavor. I agree with Tinytowers, the hop additions are interesting.

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Old 11-03-2012, 06:21 PM   #7
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That's definitely not a black IPA. That's a ridiculously roasty imperial stout with a ****ton of hops. +1 for replacing roasted/choc malts with a dehusked/debittered roasted malt. If it were my recipe, I'd lose the black, roasted, and chocolate malts completely. Add .5-1lb of a dehusked caraffa or blackprinz malt. I'd also probably cut back on the c120 to .75lbs, but that's just my preference.

All of that roast is going to seriously take away from the hops, which should be very forward in a black IPA. I'd also cut back on the bittering hop additions. I'd move probably half of your 90-30min additions to somewhere between 30 and 0min.

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Old 11-03-2012, 07:39 PM   #8
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I agree.. That looks like some imperial baltic porter kitchen sink mash up.

You want to keep in mind, run a normal IPA, and add the carafa or something dehusked and in small amount to give you the color and the slight roast. The hops should shine still.

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Old 11-04-2012, 02:11 PM   #9
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So I'm understanding that this is more up the alley of of a imperial stout and I'm just gonna adjust my hop additions for that style any suggestions

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Old 11-04-2012, 02:40 PM   #10
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Quote:
Originally Posted by sils13
So I'm understanding that this is more up the alley of of a imperial stout and I'm just gonna adjust my hop additions for that style any suggestions
Different kind of hops, for starters...
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