I am looking to make a Black IPA and I'm looking at every recipe I can on here. Hate to revive an old thread, but hopefully I can get a response, as the recipe is still very present.
The original post said the recipe should "have enough dark malt flavor to justify their color (not using only Carafa III)". That description is just what I'm looking for. Isn't Carafa III the same as Black Patent, which, if only using Carafa III, would be extremely roast? Does it make sense that the OP means Carafa Special III, which to my understanding is de-bittered? I've never used these ingredients before, so I'd love to have some clarification.
This recipe has had lots of positive feedback ... what has everybody been using? Looking forward to some responses