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Old 04-12-2012, 03:28 PM   #1
dwolf
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Default Black IPA recipe feedback

I'm experimenting with the following recipe for a black IPA and would appreciate some input. I prefer the hops that do not produce as much of the citrus flavor, and I was thinking about using a California Ale Yeast.

Stats
OG 1.075
FG 1.019
IBU 75
ABV 7.2 %
SRM 37
Specifics

Batch Size 5 gallons

Fermentables

11.00 American Two-row Pale
1.00 German Vienna
0.75 American Roasted Barley
0.25 American Black Patent
0.75 American Crystal 60L

Hops

0.75 Magnum 60min
0.50 Amarillo 30min
0.50 Simcoe 30min
0.25 Amarillo 15min
0.25 Simcoe 15min
1.00 Amarillo DH

Thanks,
David

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Old 04-12-2012, 04:35 PM   #2
scottland
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Drop the Roasted Barley and Black patent. Your recipe is more of a hoppy stout.

You want to use a de-bittered black malt. The maltsters remove the husk from the malt before they roast it, which gives a much smoother character without any of the burnt, roasty flavors you associate with a stout. Weyermen makes a malt called Carafa III Special. It's 550L, i'd use between 12 and 16oz of it. Also Briess makes a malt called Midnight Wheat, again use between 12 and 16oz if you go that route.

As for the hops. Simcoe and Amarillo are rather citrusy. If you don't want citrus, get rid of those. Try maybe Columbus and Chinook, or Columbus, Chinook, and Simcoe.

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Old 04-12-2012, 05:13 PM   #3
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Granted, I have yet to find a commercial version of a BIPA to know what they "should" taste like... but I made one anyway. I figured I didnt want just a regular, run of the mill IPA with a different color.

Mine was fairly similar to yours, with some slightly smaller quantities of the dark malts. It turned out very well. The first week in the keg it was still a bit roasty and strange (having nothing to compare it to probably didn't help), but after the second week it mellowed out and rounded out very nicely. I like the citrusy hops, myself, but I am not certain it is "appropriate" for the style if you want it a bit roastier. When I make it again I will go for more of a dank hop profile with CTZ for flavor and aroma hops and maybe dry hop with simcoe.

E2 Black IPA - American IPA
================================================== ==============================
Batch Size: 5.500 gal
Boil Size: 6.394 gal
Boil Time: 60.000 min
Efficiency: 85%%
OG: 1.063
FG: 1.013
ABV: 6.6%%
Bitterness: 67.7 IBUs (Tinseth)
Color: 26 SRM (Morey)

Fermentables
================================================== ==============================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.500 lb Yes No 79%% 2 L
Victory Malt Grain 2.000 lb Yes No 73%% 25 L
Caramel/Crystal Malt - 60L Grain 8.000 oz Yes No 74%% 60 L
Black (Patent) Malt Grain 6.000 oz Yes No 55%% 500 L
Roasted Barley Grain 4.000 oz Yes No 55%% 300 L
Total grain: 11.625 lb

Hops
================================================== ==============================
Name Alpha Amount Use Time Form IBU
Warrior 15.5%% 0.500 oz Boil 60.000 min Pellet 22.4
Warrior 15.5%% 0.500 oz Boil 40.000 min Pellet 19.7
Citra 12.0%% 1.000 oz Dry Hop 5.000 day Leaf 0.0
Citra 12.0%% 0.500 oz Boil 15.000 min Pellet 8.6
Citra 12.0%% 0.500 oz Boil 5.000 min Pellet 3.5
Warrior 15.5%% 0.500 oz Boil 20.000 min Pellet 13.6

Yeast
================================================== ==============================
Name Type Form Amount Stage
Danstar - Nottingham Ale Dry 2.232 tsp Primary

Mash
================================================== ==============================
Name Type Amount Temp Target Time
Infusion 3.633 gal 166.915 F 154.000 F 60.000 min
Final Batch Sparge Infusion 4.332 gal 179.141 F 165.200 F 15.000 min

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Old 04-12-2012, 06:41 PM   #4
dwolf
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Scotland
Would nugget or palisade be an acceptable sub for amarillo? great pointers on the malts.
Thanks,

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Old 04-12-2012, 07:02 PM   #5
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Palisade would be nice. Ahtanum also comes to mind, as does willamette.

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