This is my first stab at a black ipa/pale ale. My aim is to get a hoppy beer, with some nice caramelly notes and the black currant/chocolate flavor of darker malts.
OG: 1.065
FG: 1.012
ABV: 7,2
IBU: 60
EBC: 57
Malts:
5 kg Maris Otter, EBC 6
1 kg Muncih, EBC 17
370 g Carafa special II, EBC 800
200 g Caramunich, EBC 110
Hops:
30 g Magnum (15%) @ 90 min
50 g Cascade (6,6) @ 5 min
30 g Amarillo (9,5) @ 1 min
30 g Centennial (10,5) @ 1 min
Yeast:
Safale-05
I might add 40-50 g of dryhops, possibly a blend of the aroma hops that I used, but on this I will decide when I get to smell the beer after primary.
I'm mainly wondering about the special malts. Should I add something (roasted barley, more diverse caramel malts)? What about the hop schedule? Also would some more piney hops (simcoe, chinok) shine in this beer, or should they be left to paler pale ales?
Thanks for any advice in advance!
OG: 1.065
FG: 1.012
ABV: 7,2
IBU: 60
EBC: 57
Malts:
5 kg Maris Otter, EBC 6
1 kg Muncih, EBC 17
370 g Carafa special II, EBC 800
200 g Caramunich, EBC 110
Hops:
30 g Magnum (15%) @ 90 min
50 g Cascade (6,6) @ 5 min
30 g Amarillo (9,5) @ 1 min
30 g Centennial (10,5) @ 1 min
Yeast:
Safale-05
I might add 40-50 g of dryhops, possibly a blend of the aroma hops that I used, but on this I will decide when I get to smell the beer after primary.
I'm mainly wondering about the special malts. Should I add something (roasted barley, more diverse caramel malts)? What about the hop schedule? Also would some more piney hops (simcoe, chinok) shine in this beer, or should they be left to paler pale ales?
Thanks for any advice in advance!
