Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Black IPA Recipe Critique - Am I Going Overboard?
Reply
 
LinkBack Thread Tools
Old 07-02-2011, 04:57 AM   #1
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default Black IPA Recipe Critique - Am I Going Overboard?

First time developing my own Black IPA recipe, looking for guidance from others.

Black Hole Sun - Black IPA

8 lbs 2 row
3 lbs MO
1 lbs Crystal 10
1 lbs Dextrose
.75 lbs Black Patent
.5 lbs Chocolate malt
.5 lbs Debittered Carafa III

Cold steep the dark malts in 1 gallon of water the night before brewing, or a full day before if possible. Strain the grain out, refrigerate.
60 minute mash @ 152, mashout @ 170
Start boil, get past hot break
1 oz Centennial @ 75 min
1 oz Chinook @ 60 min
1 oz Chinook @ 45 min
.5 oz Amarillo @ 15 min
Dextrose @ 15 min
.5 oz Cascade @ 10 min
.5 oz Amarillo @ 5 min
.5 oz Cascade @ flameout
Dark grain tea @ flameout
2 packets US-05 yeast

14 days primary
7 days in secondary with 1 oz Amarillo dry hop
7 days in secondary with 1 oz Cascade dry hop (week after Amarillo)

OG 1.077-1.080
SRM 48
IBU ~120

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 04:16 PM   #2
alexmatt86
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego, California
Posts: 19
Default

However, I only used debittered Carafa 3 in the hot mash for 60 minutes and the amount of color and flavor that came out was amazing. I think the roast flavor is obviously present but sits right underneath the hops.

I assume the cold steeping is similar to cold pressed coffee, right? You'd still get a lot of flavor and color but without the tannic/bitter agents of the roasted malts?
I think the recipe looks great, maybe remove the 1oz at 60 or lower the amount you use to bring the IBU's down a little?

I'm not sure of my IBU's but I think I remember calculating out at 80.. around there. These beers are hard to balance. I've had some that were over the top roasty and over the top bitter and they were gross. Then some that were just hoppy bitter and black in color with no roast profile at all.


I used Northern Brewer(9.3AA) at 60m and added my next hop, Amarillo(9AA) at 25m. OG was 1.075.

__________________
alexmatt86 is offline
 
Reply With Quote Quick reply to this message
Old 07-02-2011, 10:07 PM   #3
Marshal6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 40
Default

Id personally scale back the dark malts, and I don't care for the taste of chocolate malt in a black IPA, but that's just my opinion. I'm drinking a pint of mine right now and it had 1.25 lbs of carafa II ( which equated to 7.4% of the grain bill) as the only dark grain and I feel its too roasty. Next time I brew this beer Ill be dropping that back to 1 lb. Also to me this style needs to be really well attenuated, any residual sweetness just doesn't seem to play well with the dark malts and the hops.

__________________
Marshal6 is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 12:09 AM   #4
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default

Thanks for the feedback guys.

Marshal - what was your OG and yeast? Part of the reason I'm adding the dextrose is to contribute to a drier profile.

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 07:02 PM   #5
Marshal6
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 40
Default

I believe my og was around 1.068-1.070 and I used wlp 007 the dry english ale strain, next time Ill try either 001 or the new san diego strain 090. Part of my recipe included sugar although I cant remember how much, I want to say it was around a pound for a 6 gallon batch.

Turmoil Cascadian Dark Ale clone
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 7.9%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
18 oz. (0.51 kg) Weyermann Carafa® II malt (450 °L)
18 oz. (0.51 kg) Munich malt
8.0 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3.0 AAU Columbus hops (first wort hops) (0.2 oz./5.7 g of 15% alpha acid)
1.3 AAU Simcoe hops (first wort hops) (0.1 oz./2.8 g of 12.8% alpha acid)
7.0 AAU Magnum hops (60 mins) (0.5 oz /14 g of 14% alpha acid)
6.4 AAU Simcoe hops (60 mins) (0.5 oz /14 g of 12.8% alpha acid)
4.0 AAU Amarillo hops (30 mins) (0.4 oz /11 g of 10% alpha acid)
2.6 AAU Cascade hops (15 mins) (0.5 oz /14 g of 5.25% alpha acid)
2.6 AAU Cascade hops (2 mins) (0.5 oz /14 g of 5.25% alpha acid)
3.9 AAU Cascade hops (0 mins) (0.75 oz /21 g of 5.25% alpha acid)
1.25 oz. (35 g) Amarillo hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming)

The above is the recipe for Barley Browns Turmoil CDA, which is the recipe I used. I had to add the sugar along with some DME to bring my pre boil gravity up due to poor efficiency. I also used my own hopping schedule, but had similar BU's.

http://www.byo.com/component/resourc...adian-dark-ale
Good article on the style

__________________

Last edited by Marshal6; 07-03-2011 at 07:03 PM. Reason: add info
Marshal6 is offline
 
Reply With Quote Quick reply to this message
Old 07-03-2011, 11:57 PM   #6
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default

Thanks Marshal, appreciatre your feedback and the link. Going to be making some good changes to this...

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2011, 12:17 AM   #7
alexdagrate
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Olympia, WA
Posts: 548
Liked 6 Times on 6 Posts
Likes Given: 4

Default

You don't have to cold steep the debittered carafa if you dont' want to.

i think your hop selection looks awesome, might want to double the amounts of the dry hops would be the only change i would suggest.

alexdagrate is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2011, 01:09 AM   #8
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default

Okay, after reading further, here's what I'm now thinking about:

Black Hole Sun - Black IPA

6 lbs 2 row
3 lbs MO
1 lbs Crystal 40
1 lbs Dextrose
1 lbs Debittered Carafa III
.25 lbs Pale Chocolate Malt
.13 lbs Red Wheat

Cold steep the dark malts in 1 gallon of water the night before brewing, or a full day before if possible. Strain the grain out, refrigerate.
60 minute mash @ 152, mashout @ 170
Start boil, get past hot break
.5 oz Centennial @ 75 min
.5 oz Chinook @ 20 min
.5 oz Amarillo @ 20 min
.5 oz Cascade @ 20 min
Dextrose @ 15 min
.5 oz Chinook @ 5 min
.5 oz Amarillo @ 5 min
.5 oz Cascade @ 5 min
Dark grain tea @ flameout
.5 oz Amarillo @ flameout
.5 oz Cascade @ flameout
2 packets US-05 yeast

14 days primary
7 days in secondary with 1 oz Amarillo dry hop
7 days in secondary with 1 oz Cascade dry hop (week after Amarillo)

OG 1.067
FG 1.017
ABV 6.8%
SRM 39
IBU ~60

__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 07-04-2011, 01:13 AM   #9
usfmikeb
Feedback Score: 5 reviews
Recipes 
 
Join Date: Jan 2011
Location: Leesburg, Virginia
Posts: 3,172
Liked 234 Times on 200 Posts
Likes Given: 2

Default

Quote:
Originally Posted by alexdagrate View Post
You don't have to cold steep the debittered carafa if you dont' want to.
I'm trying to force myself into the habit of doing cold steep of dark grains every time. What I'll end up doing is making the tea, and experimenting with how much I add in future batches. This provides better flavor control, something I want to focus on.
__________________
usfmikeb is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2011, 12:54 AM   #10
Brewitt
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brewitt's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Encinitas, CA
Posts: 817
Liked 66 Times on 60 Posts
Likes Given: 9

Default

This thread is interesting to me since my next beer is one of these ales.

What yeast is traditional for a Black IPA/Cascadian Dark Ale? I have a choice between WLP001 and WLP028. Any preference?

I see reference here to skipping the mid boil additions and doing at 60 and flameout. Is there really a difference between 60, 30 and 15? I just did a Sculpin IPA clone and there were additions every 15 min. I have the sense that most of those simply bittered. I would like to increase the flavor. I plan on 2 oz each of Amarillo and Centenial as dry hop and my boil additions are giving me about 100 IBU. What is a reasonable amount of Amarillo, Cascade or Centennial to use at flameout?

Thanks and sorry for the hijack.

__________________
Brewitt is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
critique on black ipa Please! (yes another one) rustbucket Recipes/Ingredients 2 06-06-2011 10:33 PM
Cascadian Dark Ale ("Black IPA") Recipe Help/Critique modernlifeisANDY Recipes/Ingredients 10 01-27-2011 08:06 PM
Black IPA - critique HellBentBrewCo Recipes/Ingredients 17 01-13-2011 03:11 AM
Black IPA (IBA) Recipe Please critique Drewbis Recipes/Ingredients 5 09-20-2009 02:01 AM
Black IPA critique hoplobster Recipes/Ingredients 5 08-28-2009 03:54 AM