Black IPA Question

MiddleStMarket · 03-17-2011, 12:16 PM

I am going to be brewing a Sierra Nevada Clone and I was thinking about adding some black malt or some roasted barley solely for the purpose of turning it black. I don't want it to affect the flavor a ton, just get the color from the malt. Would 4oz of black malt in a 5 gal batch do it? or do you think that'll affect the flavor too much. It might be a dumb idea all together...

**Yooper** · 03-17-2011, 12:22 PM

A couple of ounces of carafa III would do it! You wouldn't get any flavor from two ounces of it, and it's debittered so it won't have that acrid burnt taste.

beeber · 03-17-2011, 08:09 PM

I just did a batch with 10 oz of carafa II and it was not enough, all I got for color was a dark brown. I would go at least 8 oz of carafa III and possibly a small amount of black patent next time.

Check around for black ipa recipes online.

Quote:

Originally Posted by Yooper

A couple of ounces of carafa III would do it! You wouldn't get any flavor from two ounces of it, and it's debittered so it won't have that acrid burnt taste.

**JLW** · 03-17-2011, 08:27 PM

I brewed this recipe and love it. It will be in my normal rotation for the foreseeable future.

http://www.homebrewtalk.com/f69/heavenly-scourge-black-iipa-141308/

malkore · 03-17-2011, 10:10 PM

cold steeping the dark grains, or adding them late in the mash (like, just before you start collecting the runnings) really helps diminish the flavor while still leeching color.

its an idea

ArcaneXor · 03-17-2011, 10:25 PM

Aside from Carafa III Special (not regular Carafa III!), options include de-bittered Black Malt, Briess Blackprinz, Briess Midnight Wheat, Weyermann Sinamar, and Briess Black (not Dark!) malt extract powder.