Black IPA

cwalter13 · 05-06-2011, 01:57 AM

I have all the ingredients to make a 5 gallon batch of a nice 7% IPA, but I have just decided to do a black IPA (ala Otter Creek). How much and what grain should I use to make an IPA a Black IPA?

ddahl84 · 05-06-2011, 02:27 AM

Black patent Malt. It's used usually for color more than anything else.

bgruis · 05-06-2011, 02:28 AM

I typically find super small amounts of any of the "Dark" malts brings a huge amount of color to a recipe.

example...my next beer is a strong scottish ale...and with 16 lbs of Golden Promise it's straw yellow...but adding 7 oz's of british chocolate turns it almost black.

ddahl84 · 05-06-2011, 02:30 AM

Quote:

Originally Posted by ddahl84

Black patent Malt. It's used usually for color more than anything else.

http://www.homebrewtalk.com/wiki/index.php/Black_malt

**nootay** · 05-06-2011, 02:36 AM

I used about 1/4 pound of carafa III the last 10 minutes of the mash. Worked out good for me and gave just a small hint of roastiness, which i thought was nice

**TANSTAAFB** · 05-06-2011, 03:00 AM

You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.

A Cascadian Dark Ale should taste much like an IPA with a subtle roasty character that brings out a different side of the American hops used than a traditional IPA.

cwalter13 · 05-06-2011, 03:03 AM

Thanks guys.

**Walker** · 05-06-2011, 03:19 AM

Quote:

Originally Posted by TANSTAAFB

You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.

A Cascadian Dark Ale should taste much like an IPA with a subtle roasty character that brings out a different side of the American hops used than a traditional IPA.

Note: "Carafa" is not dehusked. "Carafa Special" is.

http://www.weyermannmalt.com/eng/produkte.asp?idkat=19&umenue=yes&idmenue=37&sprach e=2

ddahl84 · 05-06-2011, 03:21 AM

Quote:

Originally Posted by TANSTAAFB

You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.

When used in moderation it can be used in Ales and Lagers as stated on Midwest site.

http://www.midwestsupplies.com/black-malt-briess.html.

**Walker** · 05-06-2011, 03:23 AM

Quote:

Originally Posted by ddahl84

When used in moderation it can be used in Ales and Lagers as stated on Midwest site.

http://www.midwestsupplies.com/black-malt-briess.htmle.

Yup. less than 4oz, and you can't taste it.