hoppy black ale recipe, come on in

here is my attempt at a citrusy, roasty but still drinkable "pale" ale. opinions? possibly some chocolate malt? good? horrible?
[size=+2]Untitled Recipe[/size]
[size=+1]14-B American IPA[/size]



Size: 6 gal
Efficiency: 76.0%
Attenuation: 78.0%
Calories: 224.11 kcal per 12.0 fl oz

Original Gravity: 1.067 (1.056 - 1.075)
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Terminal Gravity: 1.015 (1.010 - 1.018)
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Color: 28.39 (6.0 - 15.0)
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Alcohol: 6.92% (5.5% - 7.5%)
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Bitterness: 41.7 (40.0 - 70.0)
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[size=+1]Ingredients:[/size]
13 lb Maris Otter
12 oz Carafa Special® TYPE III
12 oz 2-Row Caramel Malt 120L
8 oz Pale Chocolate Malt
.5 oz Columbus (12.6%) - added during boil, boiled 60 min
.5 oz Centennial (6.9%) - added during boil, boiled 20.0 min
.5 oz Cascade (5.4%) - added during boil, boiled 15.0 min
1 oz Centennial (6.9%) - added during boil, boiled 10.0 min
1 oz Cascade (5.4%) - added during boil, boiled 5.0 min
.5 oz Cascade (5.4%) - added dry to primary fermenter
.5 oz Centennial (6.9%) - added dry to primary fermenter

[size=+1]Schedule:[/size]
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


[size=-1]Results generated by BeerTools Pro 1.5.3[/size]

I'd throw in a wee bit of crystal 120 (~.25-.5 lbs), and a bit of pale chocolate (~.25). That would give it some better malt complexity - and enough backbone to shoulder those hops. As I understand it Carafa Special III is dehusked, and so won't provide so much roasty flavor.

alcibiades said:

I'd throw in a wee bit of crystal 120 (~.25-.5 lbs), and a bit of pale chocolate (~.25). That would give it some better malt complexity - and enough backbone to shoulder those hops. As I understand it Carafa Special III is dehusked, and so won't provide so much roasty flavor.

Click to expand...

yeah, just the MO and cara just didnt seem like it would be enough body but i didnt know what would be the best to add. your recommendations are added! maybe i'll knock the maris down a lb or so to keep the abv lower...or maybe not :cross: