Will my recipe be too roasty for the style?

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irishplague

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I'm just starting out making my own recipes, and I want to brew a better CDA, Black IPA, (whatever you like to call it). The one I just kegged doesn't taste like I wanted, but it's still drinkable and still needs some time to mature I believe. I made another recipe, and I just wanted some advice on if it will be too roasty for the style. any tweaks from more experienced brewers will be more than welcome. Thanks in advance.

11 lb 2-row
.5 lb crystal 90
.5 chocolate
.5 carafa III
.25 black barley


2 oz chinook 60 min
1.5 oz cascade 20 min
1 oz cascade 5 min
1 oz centennial dry hop

planning to mash @ 152 f
 
irishplague said:
I'm just starting out making my own recipes, and I want to brew a better CDA, Black IPA, (whatever you like to call it). The one I just kegged doesn't taste like I wanted, but it's still drinkable and still needs some time to mature I believe. I made another recipe, and I just wanted some advice on if it will be too roasty for the style. any tweaks from more experienced brewers will be more than welcome. Thanks in advance.

11 lb 2-row
.5 lb crystal 90
.5 chocolate
.5 carafa III
.25 black barley


2 oz chinook 60 min
1.5 oz cascade 20 min
1 oz cascade 5 min
1 oz centennial dry hop

planning to mash @ 152 f
Click to expand...

Yes, that will be roasty. Black barley is roasty, as is chocolate malt.
 
So, what would be some good malts to use for getting to the darkness I want without overpowering the hops with roastyness? I don't want to just color an IPA black, I do want a little roasty flavor.
 
Will it be roasty? Yes.

Will it be too roasty for the style? Not necessarily.

I would like to see more late hop additions here, especially the dry hop. Right now you'll get something fairly low in hop flavor/aroma, albeit very bitter with the large 60 minute addition.
 

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