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Old 02-19-2013, 07:01 PM   #1
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Default Black IPA recipe

Looking for any comments/feedback on the following recipe I came up with.

Brewers Malt 2-Row (Briess) (1.8 SRM) 75.0 %
Munich 20L (Briess) (20.0 SRM) 7.1 %
Oats, Flaked (1.0 SRM) 7.1 %
Midnight Wheat (Briess) (550.0 SRM) 5.4 %
Black Barley (Briess) (500.0 SRM) 2.7 %
Caramel Malt - 120L (Briess) (120.0 SRM) 2.7 %

FWH with Warrior
Cascade&Amarillo at 15 min
Cascade&Amarillo at 5 min
Dry hop with Cascade
WLP051

Mash at 152
Target OG 1.068
Target FG 1.015
Target IBU 78

I didn't put the actual amounts in there because I brew 1 gallon batches.

I wanted to give this some complexity of flavor, which is why I chose to use the Munich, C120 and the midnight wheat/Black barley. Or will this just muddy up the flavor?

Thanks for any comments/suggestions.

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Old 02-19-2013, 07:16 PM   #2
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Why the oats? I wouldn't care for the oiliness or the weight that they would add to the mouthfeel of an IBA. I'd opt for C60 or C40 over C120, but that's personal preference -- C120 has a burnt raisin flavor that I wouldn't want competing with my late hop additions. I like the munich, I like the combo of midnight wheat and roast barley. I like the hop schedule, but I'd make room in the dry hops for some amarillo. They are a wonderful dry hop. I did a IIPA with cascade as the only dry hop and I was disappointed with it (compared to the other fementors which got amarillo, centennial and summit).

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Old 02-19-2013, 07:20 PM   #3
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the black barley and probably isn't that necessary and might make it too roasted

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Old 02-19-2013, 07:30 PM   #4
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Quote:
Originally Posted by Hopper5000 View Post
the black barley and probably isn't that necessary and might make it too roasted
Some people like their IBA's with some deliberate level of roastiness. Splitting the dark grains between roast barley and midnight wheat will accomplish that goal. It's less than 3% roast...
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Old 02-19-2013, 07:38 PM   #5
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I'd go with grain bill percentages like this, using most of the grains you picked...

- 75% 2 Row
- 10% Munich
- 5% Oats
- 5% Dehusked Caraffa
- 2.5% Midnight Wheat
- 2.5% C-60

Also, IMO you can't use too much Amarillo. It's my favorite hop. I'd add it to the dry hop at the least...maybe even adding more at flameout.

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Old 02-19-2013, 07:46 PM   #6
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Thanks all for the suggestions. I'll change up some things based on your feedback.

With the oats I was shooting for head retention, but I have read others say they think it actually decreases that because they are sort of oily. Maybe flaked wheat instead?

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Old 02-19-2013, 07:48 PM   #7
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I get that but if your trying to go for "style" it should be very subtle. Like if you close your eyes and drink it you wouldn't necessarily be able to tell its black... just has a hint of roasted flavor. However, I agree is depends on what the brewer is going for. There's just a fine line between a BIPA and a hoppy stout

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Old 02-19-2013, 07:53 PM   #8
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Quote:
Originally Posted by Hopper5000 View Post
There's just a fine line between a BIPA and a hoppy stout
That is actually the line I am trying to walk with this one!
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Old 02-19-2013, 08:34 PM   #9
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I freaking love Midnight Wheat for black IPAs. You can find my recipe by Googling "black IPA recipe" and clicking The Brew Guys link near the top, if you'd like a comparison recipe.

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Old 02-19-2013, 08:46 PM   #10
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Quote:
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I freaking love Midnight Wheat for black IPAs. You can find my recipe by Googling "black IPA recipe" and clicking The Brew Guys link near the top, if you'd like a comparison recipe.
I will definitely do that. Thank you!
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