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Old 06-09-2012, 05:48 PM   #1
curtisj
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Default All-Grain - Belgian Black Rye PA

Ingredients
Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) -58.1 %
2 lbs Chocolate Rye Malt- 12.9 %
1 lbs Carafoam (2.0 SRM) Grain 3 6.5 %
1 lbs Caramel/Crystal Malt - 60L -6.5 %
9 oz Wheat, Flaked -6.5 %
1.00 oz Cascade [5.50 %] - First Wort

0.50 oz Galaxy [14.00 %] - Boil 60.0 min
0.50 oz Sorachi Ace [12.00 %] - Boil 60.0 min
0.50 oz Amarillo Gold [8.50 %] - Boil 20.0 min
0.50 oz Simcoe [13.00 %] - Boil 15.0 min
0.25 oz Galaxy [14.00 %] - Boil 10.0 min
0.25 oz Cascade [5.50 %] - Boil 5.0 min
4.0 oz Maple Syrup [Boil for 5 min](35.0 SRM)
8.0 oz Brown Sugar, Dark {Boil for 5 min}

1.0 pkg Belgian Ardennes (Wyeast Labs #3522) [124.21 ml] Yeast 15 -
12.0 oz Maple Syrup (35.0 SRM) Sugar 16 4.8 % (after primary)
1.00 oz Cascade [5.50 %] - Dry Hop
1.00 oz Galaxy [14.00 %] - Dry Hop

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Old 03-26-2013, 04:20 AM   #2
MrIPA
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taste?

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Primary 1: Flying Carpet Pale Ale
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Keg1: Widmer Bro's O'Ryely IPA clone
Keg2: Granada IIPA (AKA: "Hop Soup")
On Deck: More IPAs of course...
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Old 03-26-2013, 05:33 AM   #3
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Whoa that's alot of chocolate malt! I have some washed Belgian Stout yeast that I'm wondering what do do with...

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In Secondary:Rakau/ Kohatu (Kohatu-Jak) IPA
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[B]Chocolate Pecan Pumpkin Porter[B]

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Old 03-26-2013, 07:06 AM   #4
rayfound
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I still don't understand the whole " Black Pale Ale "... isn't black somewhat the opposite of Pale?

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Old 03-26-2013, 10:20 PM   #5
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Which is why "Cascadian Dark Ale"(CDA) makes more sense than a black or dark PA. If its dark then it should just be called a dark or black ale, but as it is, many still use the PA.

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[B]Chocolate Pecan Pumpkin Porter[B]

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TatFug IPA
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Old 03-28-2013, 04:39 AM   #6
mike_in_ak
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Pale black ale

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