BaronAaron
Member
I made my first attempt at a black IPA but it did not turn out as dark as I desired. I did some research on this site about what grains people were using in their black IPAs. I saw many people were using carafa III. When I got to my LHBS they only had Carafa II, and I asked them about it. They kept recommending I use roasted barley at 350L instead of Carafa II when I told them I wanted a beer with some roasted dark character but not the harsher burnt flavors. Anyway, I went with the roasted barley, but they did not ask me how much I was going to add to the mash (and I didn't ask how much to add). I planned on using a half pound of the dark malt and along with the crystal 120L to get the black color and some nice roasted character. The beer was pretty dark brown, but not as black as I wanted. Should I try using a whole pound of roasted barley next time, or should I try a Carafa II or III? If you use Carafa, how much are you adding to the mash for a black IPA?
Here is the recipe I used:
Batch Size 5.75 Gal, 60 minute mash at 153, single batch sparge
12 lb. 2-Row
1 lb. Crystal 120L
.5 lb. Roasted Barley 350L
1 lb. Corn Sugar
60m 1 oz. Chinook
15m 1 oz. Centennial + 1 oz. Cascade
5m 1 oz. Centennial + 1 oz. Cascade
Dry Hop: 2 oz. Citra for last 7 days
US-05 Yeast
OG: 1.070
Here is the recipe I used:
Batch Size 5.75 Gal, 60 minute mash at 153, single batch sparge
12 lb. 2-Row
1 lb. Crystal 120L
.5 lb. Roasted Barley 350L
1 lb. Corn Sugar
60m 1 oz. Chinook
15m 1 oz. Centennial + 1 oz. Cascade
5m 1 oz. Centennial + 1 oz. Cascade
Dry Hop: 2 oz. Citra for last 7 days
US-05 Yeast
OG: 1.070