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Old 09-06-2011, 01:09 AM   #1
mistercameron
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Default CDA / Black IPA recipe feedback?

I'd love to get some feedback on this CDA / Black IPA recipe. This is more or less my first "from-scratch" recipe, so please go easy on me . I sort of patched together some of the common ingredients from other recipes out there and tried to stay roughly within the IPA guidelines with the exception of a balanced dark, roastiness. I don't want a super hoppy IPA, either, so I kept the range roughly in the middle of the guidelines. I'm not sure if I should bump up the IBUs because it has a bit more roast in in. Here goes nothing

Vol: 5.5 gal
IBU: 57
Color: 31 SRM
Expected OG: 1.067
ABV: 6.8
Mash: 152F, 60 Min
Boil: 60min

US 2-Row Malt 12.00 lb
US Caramel 60L Malt 0.75 lb
German Carafa Special III 0.75 lb

US Chinook 10.5 % 1.75 oz 60 Min From End
US Amarillo 7.5 % 1.00 oz At turn off
US Simcoe 12.2 % 1.00 oz At turn off
US Simcoe 12.5 % 1.00 oz Dry-Hopped
US Amarillo 7.5 % 1.00 oz Dry-Hopped


Your input is greatly appreciated.

Thanks!

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Old 09-06-2011, 01:46 AM   #2
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Looks good; I like the simplicity. You might want to tone the carafa down slightly (or add it late in the mash), as it will still bring a bit of roast that can get overwhelming. Still, you'll probably be OK with the amount you've listed.

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Old 09-06-2011, 05:48 PM   #3
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I wasn't too sure about how much carafa III to use. A couple other threads had similar debates about how much/when to add it. I think the consensus was the the carafa III special added some roast, a good amount of color, but wouldn't bitter the wort as much as the other varieties, even when used for the full duration of the mash. I really liked the 21st Amendment Back in Black, and I have a Deschutes Hop in the Dark waiting in the fridge, but I've seen that clone sheet... pretty complex. http://www.deschutesbrewery.com/recipe/hop-dark-clone First things first - get a decent easy, then add complexity.

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Old 09-06-2011, 06:28 PM   #4
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Subscribed. I'm very interested to see your results.

Please update this thread after you try this.

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Old 09-06-2011, 08:19 PM   #5
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I'm talking with a friend about working together on the final version.... or at least a starting point for some variations like taking 10 gal wort and splitting it to 2 different 5gal batches with different hops... or same hops and different yeast strains.

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Old 09-08-2011, 06:51 AM   #6
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What if I bring the carafa down to about 1/2 lb? Would that be enough? I've never brewed with it.

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Old 09-08-2011, 07:31 AM   #7
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Well, it sounds like you want at least a little roast from it, do that would probably be a good balance. My last iba used a full pound and it came out almost stout-like (although still delicious, mind you).

You could also go 8oz full mash and add the other 4oz with ten minutes left, just to be sure you get the color you want. I may actually go that route for my next batch, just out of curiosity.

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Old 09-08-2011, 05:34 PM   #8
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That's an interesting idea. The first version of the recipe had a full lb of the Carafa III special plus 1# of the 60L, and that brought it to over 37 SRM, which isn't necessarily bad, but it seemed to be higher than most commercial varieties. I figured it would also have more roast than them as a result.

How does the hop schedule look?

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Old 09-08-2011, 05:43 PM   #9
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I would do half a pound on the crystal and the carafa then maybe add like 3oz of chocolate for a darker color?

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Old 09-08-2011, 05:52 PM   #10
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Cam-

One of the other things I found is that a lot of black ipa's seem to use Melanoidin malt. The best I can figure is the bump in malty flavors might give the kind of body a beer that dark needs to stand up. But, we're likely going to get that from the Carafa III and 60L anyway.

As for Hop schedule...I like. If I were to change anything...my imagination is on maybe trying Simcoe for bittering and instead of Simcoe and Amarillo at flame out, try Palisade and Amarillo 5 minutes before flame out to help get those oils released into the wort. Then stick with Simcoe and Amarillo for dry hopping.

I do agree with smagee...simplicity is good. You've seen my recipes...I can get too wild and then when flavors don't work out how I wanted I have a heck of a time unwinding the problem.

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