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.