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Old 11-08-2007, 06:47 PM   #1
Glibbidy
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Default Chocolate or Black in a Pils?

I'm in the process of designing a black Pilsener. Ideally My reasearch says Carafa III would be the way to go. What if you didn't have Carafa III. How much black or chocolate would you use with without going overboard?

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Old 11-08-2007, 06:53 PM   #2
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I thought the whole point of carafa III in a black pils was that it was de-husked so it added color without roast flavor? Black or chocolate would be different...

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Old 11-08-2007, 06:55 PM   #3
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I'd be careful, you don't really want a roasty bitter flavour in there.
Your going to end up with a stout otherwise.

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Old 11-08-2007, 07:03 PM   #4
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I realize I'm walking a very fine line here.
perhaps no more then 1% total just to get the color.

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Old 11-08-2007, 07:06 PM   #5
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Have you run a recipe through a calculator?
Will 1% get the colour?

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Old 11-08-2007, 07:34 PM   #6
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I would go with chocolate before black.

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Old 11-08-2007, 07:35 PM   #7
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Have you seen Jamil's award winning recipe?http://beerdujour.com/Recipes/Jamil/...hwarzbier.html
I didn't think you could use chocolate or black, but he uses both and even says some judges state that it's lacking some roastiness!
You can get a lot of color by using Munich as part of the base malt. If you do a double decoction the wort would darken considerably and you wouldn't need that much carafa or black malt.

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Old 11-08-2007, 07:45 PM   #8
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Quote:
Originally Posted by orfy
Have you run a recipe through a calculator?
Will 1% get the colour?
I don't have one of them fancy calculators. I put 1% choclate in my alt and that gives it a really deep brown.

Here's what I'm considering for the grain bill:
55% German Pilsener malt
39% Munich Malt
5% Crystal
.5% Black
.5% Chocolate

Maybe even up the chocolate to 1%. I'm doing at least a single decoction, and will consid a double decoction if time permits.
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Old 11-08-2007, 07:50 PM   #9
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Is this for this weekend?

I've been wanting to do a Black IPA for a while, without any roastiness coming through, so I'm interested in this. I have a few bottles of Stone 11th Anniversary to share this weekend (I'm going to pick up a few more if I can find any, to cellar), which sounds like it might be right in the wheelhouse of what I'd like to make.

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Old 11-08-2007, 07:53 PM   #10
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Quote:
Originally Posted by Glibbidy
I don't have one of them fancy calculators. I put 1% choclate in my alt and that gives it a really deep brown.

Here's what I'm considering for the grain bill:
55% German Pilsener malt
39% Munich Malt
5% Crystal
.5% Black
.5% Chocolate

Maybe even up the chocolate to 1%. I'm doing at least a single decoction, and will consid a double decoction if time permits.
With just some quick calculation you are gonna need alot more dark grains to get there. What crystal are you gonna go with?
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