treznor

Recipes 

I know you were just agreeing with me, but I have to disagree with you (and my previous self). It looks like hop utilization isn't affected by wort gravity anywhere near as much as people thought a couple years ago. In the last two years most of the 'big names' in homebrewing (Palmer et al) have determined, based on a couple of studies, that hop utilization doesn't change that much based on wort gravity but more than likely based more on break material, which isn't really a huge concern for extract brewing.

The calculators, however, haven't caught up...

RunnerDude

Recipes 

Interesting. Thanks for letting me know. So my newly gained piece of knowledge was actually already out of date. Damn.

RunnerDude

Recipes 

Just saw your post. Not sure if this was directed at me or not. But for what it's worth, I followed the original recipe you posted. The only difference in malt was the liquid extract. The shop I went to didn't have Canadian two row so they subbed a generic light extract (might have been amber, I'd have to look at my notes).

Also, I never gave the final update on how mine came out. This seems pretty well carbed now. I had one two nights ago and sadly have to report it didn't come out all that well. I made so many changes, I don't think I can say that it's any fault of the original recipe. Most likely either my changes or other mistakes of a newbie brewer led it down the road of mediocrity. It's not bad, just nothing special. It's fairly bitter without much hop flavor or aroma. And there isn't much as far as other flavors either. It has a very mild sweetness, which could be nice but just doesn't' seem to balance out with the hop bitterness. Also it's kind of thin for a dark beer. If I had to do it over I think I'd stick with the Black Patent and personally I'd move more of the hops later in the hop schedule for less bittering and more aroma/flavor. Maybe my hop changes weren't good, but I went with what my shop had and their recommendations. The Chinook was my idea and I really can't say if that helped or hurt. On the upside, this strikes me as a beer that will age well. So, I'm going to be patient and try to wait another month or so and see how it is. My guess is that it will only improve from here.

Did you make another batch? I'd be interested to hear how it came out.

remman4

Recipes 

My next batch is in primary now and I just dry hopped it yesterday with the plans to bottle it next weekend

Sorry your luck was different, but I have had many batches under par but they are fewer and farther between these days

RunnerDude

Recipes 

Well, good luck. I'll hope to hear in a few weeks that it came out great.

I'm sure my beers will improve as my experience does. I'm excited to try my next one, I just haven't decided what it will be.

remman4

Recipes 

Well it is too soon to tell what the mature flavor profile will be I can definitely say that this batch is Much more like an imperial stout than a black IPA.

I wonder if my boil and steep volumes were a lot lower last time through...

I will let it age for a few more weeks, but my initial impression is that my grain bill is too assertive in my original recipe


I will keep you posted

RunnerDude

Recipes 

Interesting. Mine did taste a fair amount like a very hopped up version of the stout I made. I figured they were similar grains from the same store and I used the same bucket which wasn't perhaps cleaned as well as it should have been. But if you had the same thought. Perhaps there's more to it. When you say the grain bill is too assertive, do you mean there was too much grain or are you referring to the selection of grains?

As an aside, since I had this thought myself I started wondering what the difference between a black IPA and a hopped up stout really is. They seem like they have pretty similar ingredients.

remman4

Recipes 

I meant too much grain and possibly too many roasted grains

I will keep you posted