Anyone have a problem with overly-bitter malt profile from Caraffa 2? I've noticed a slight thin bitterness that I am pretty sure is coming from the high kiln malts (not from infection, fermentation temp etc). I recently did more of a scaled back bipa and used 3% Carafa Special II, 2% Chocolate, and had a much lower IBU (45). The only other time I've used Carafa was in a porter last year w 3.8%, and it had the same odd bitterness. Esp odd bc carafa is 'debittered' malt right?
Any feedback on using Carafa - or similar problems w dark malts?
For reference my BIPA recipe was
11 lbs MO
.75 lbs Vienna
.50 lbs Crystal 80 3.8%
.375 lbs Carafa Special II 2.9%
.25 lbs Chocolate 1.9%
.75 oz CTZ 60 min
.50 oz EKG 5 min
1.50 oz EKG flameout
I'll probably tweak this towards DAMN THE MAN next time. I will definitely be bumping the IBUs!!