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View Poll Results: Where to start for a dark hoppy ale?
Imperial Pale Ale 16 25.00%
Robust Porter 16 25.00%
Black ale 7 10.94%
Brown Ale (as in Texas Browns) 25 39.06%
Voters: 64. You may not vote on this poll

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Old 01-10-2009, 04:34 PM   #1
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Default Designing Dark Hoppy Ales

Most attempts at dark hoppy ales seem to start with an IPA recipe. If you were designing one where would you start and why?

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Old 01-10-2009, 04:52 PM   #2
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I would start with a brown ale, as they tend to be smooth, malty and nutty. I think that would make a good offset to the hop bite and flavor. I think the dark malts in the robust porter would be a little too bitter (for lack of a better term) to make a good offset for the hop bite, same with a black ale.

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Old 01-10-2009, 05:08 PM   #3
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We have a microbrewery up here that has an "india dark ale" (Phillips brewing http://phillipsbeer.com/craft-beers/ : Black Toque") Its a dark brown ale with an IPA hop regime. One of my favorites. I plan on trying to clone it at some point.

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Old 01-10-2009, 05:30 PM   #4
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I started with making IPA's and IIPA's just trying to find the hop threshold of "undrinkably too much hops". Due to the law of diminishing returns, I believe that you reach a point when you just can't get it any hoppier. That being said, this course naturally led me to try an imperial brown and it came out quite nice. Here's what I did for a 6 gal. batch;

8# marris otter 2row
4# us 2row
.75# aromatic
.75# special roast
.75# chrystal 120
.50# cara pils
.50# chrystal 10
.50# choc.

.25 warrior 60 min.
.25 columbus 60 min.
.50 cenn 30 min.
.50 cascade 30 min.
1.0 cenn 10 min.
2.0 cascade 10 min.
1.0 columbus 5 min.

Added 1 # light brown sugar to boil for 10 min.

WL 002 English ale in 2000ml starter

dry hop with 2.0 oz. of Cenn. and 1 oz. of palo santo wood chips.

I will have this beer out of secondary and in keg in a couple of days, so we will see what we have?


Eastside

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Old 01-10-2009, 05:35 PM   #5
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I brewed this recipe from my All Grain Mentor years ago. It rocks. I called it a Texas Tan.



Mash at 154 and pitch with a starter of WLP051

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Old 01-11-2009, 01:59 PM   #6
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Interesting, although almost half of the votes are for IPA-based beers, only Brown-based beers are actually discussed.

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Old 01-11-2009, 02:11 PM   #7
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I've tried a few black ales lately, and they were basically just pale ales with patent. I have been tossing this around in my head for a couple weeks, wondering what the point of the black ales was, and it seems to be more novelty than substance. And it seemed to be a waste...

I was thinking of making a black ale that was not 'stouty'; not really heavy bodied, and with more than a casual toss of hops. A black that didn't have a heavy coffee and chocolate taste, but that had the punch of a premium American IPA. Along the lines of a nutbrown, but dark and heavily DH'ed.

It would appear that you are more advanced into your consideration of this approach, so what are you thinking of doing?

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Old 01-11-2009, 02:19 PM   #8
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Quote:
Originally Posted by Henry Hill View Post
I was thinking of making a black ale that was not 'stouty'; not really heavy bodied, and with more than a casual toss of hops. A black that didn't have a heavy coffee and chocolate taste, but that had the punch of a premium American IPA.?
That's exactly what the recipe I posted above does.
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Haus Pale Ale, Bavarian Hefeweizen, Robust Porter, Oktoberfest Ale, Wounded Knee IPA, Rye IPA, BCB IPA, Kolsch, Apfelwein

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Old 01-12-2009, 12:14 AM   #9
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Search for the Stone XIth anniversary clone. It's Good!!

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Old 01-12-2009, 02:10 PM   #10
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Saw this in the OBC discussions, via brewnews:

Quote:
They need some fleshing out but here are proposed style guidelines:

Cascadian Dark Ale

Aroma: prominent NW hop aromas: citrus, pine, resinous, sweet malt,
hints of roast, toast, chocolate malt, and/or Carafa

Flavor: A balance between NW hop flavor, bitterness, sweet malt,
subtle toast and roast, chocolate, Carafa. Black Patent is acceptable
at low levels, but should not be astringent. Some brewers prefer to
cold steep the dark grains to achieve a very dark beer without the
tannin contribution of adding the grains to the mash.

History: A style which emerged on the Northwest Coast of North America
in the early 21st Century. Northwest hops are prominent, balanced with
malt, dark malts give color and flavor, but body should be reminiscent
of an IPA, not heavy like a porter or stout. The style is not only
gaining traction with brewers in the Pacific Northwest, but is
starting to spread to other regions.

IBUs 45-90
Abv 6-8.5%

Cheers,
Abram Goldman-Armstrong
The IBU range is probably too wide and needs to be reduced at the high-end. Note that " not heavy like a porter or stout" points it towards a Brown.
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