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damdaman · 08-08-2011, 05:26 PM

Quote:

Originally Posted by Paulgs3

I just yesterday got a hold of Otter Creek Black IPA and I loved it. Decent hop flavor with the malt backbone of a coffee porter.

I'm not familiar with the grains used in this the OP's recipe, will this come close to Otter Creeks? Or should I grab a porter recipe and hop the living bejebus out of it?

I'm not familiar with Otter Creek's version, but a black IPA should not be a hoppy porter. It should be dry and crisp like an IPA, not sweet and malty like a porter. At least in my opinion.

My recipe will not give you as much dark malt flavor as a porter. It is intended to be black in color with a definitely detectable and yummy roast flavor, but one that doesn't dominate the beer.

**Paulgs3** · 08-08-2011, 06:10 PM

Quote:

Originally Posted by damdaman

I'm not familiar with Otter Creek's version, but a black IPA should not be a hoppy porter. It should be dry and crisp like an IPA, not sweet and malty like a porter. At least in my opinion.

My recipe will not give you as much dark malt flavor as a porter. It is intended to be black in color with a definitely detectable and yummy roast flavor, but one that doesn't dominate the beer.

Interesting. The otter creek had a strong hop welcome with a charred coffee malty finish. I really liked the combination.

I'm pondering it's just our differences in palate. I'm gonna have to give yours a try and find out. I really fell in love with OC's BIPA and I want to brew one.

**chezhed** · 08-08-2011, 07:36 PM

I have a black IPA from a similar recipe just about gone in the keg now and I'm going to work with it again. Like others, I think I will increase my dry hop time to get a bit more aroma.

10 lbs 2 row
2 lbs Crystal 45
1 lb Carafa I
1/2 lb roasted barley
1 oz Columbus 90 min
1/2 oz Centennial 20 min
1 oz cascade 20 min
1/2 oz cascade 10 min
1 oz cascade dry hop 7 days.....going to bump this up to 10

I really like it .... I got turned on to black IPA from Back In Black IPA from 21st Ammendment Brew

evanlee19 · 08-21-2011, 08:14 PM

used this recipe for my first all grain batch. fermentation is done and the reading was right on the mark. tasted amazing. nice subtle roastyness. I plant o wait another week, dry hop, and then bottle.

tellyho · 12-07-2011, 01:54 AM

Drinking this at around 4 weeks in bottle now. The description is right on: roasty but not malty. Flavor balance is really spot-on: roastiness does not overpower hops, just complements. I only dry-hopped one ounce, am now wishing I'd been man enough for 2 (last experience with dry hops was messy and dispiriting). I pitched rehydrated S-05 and am very happy with the outcome. It's great not having to make a starter.