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Old 11-13-2009, 10:37 PM   #1
Scooby_Brew
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Jun 2009
Canton, MI
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I'm thinking of expending my library of homebrews and adding either a Brown IPA or a Stout IPA.
As a first step I just brewed an American Brown Ale using Centennial hops (just a small amount of hops, though). I wanted to see if the taste of chocolate malt, roasted malt and Centennial hops would balance each other (a big "if") or fight one another. If this Brown turns out OK I will brew a Brown-IPA hybrid and see how that will turn out.

I wonder if there are any commercial examples of Brown IPAs or Stout IPAs?

Any thoughts on this recipe project would be appreciated.
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Old 11-13-2009, 11:53 PM   #2
babalu87
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Feb 2008
Middleborough, MA
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Go for it

I brewed mine without ever tasting a Black IPA

Roast and hops go together beautifully

 
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Old 11-13-2009, 11:59 PM   #3
remilard
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Nov 2008
Kansas City
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Quote:
Originally Posted by Scooby_Brew View Post
I'm thinking of expending my library of homebrews and adding either a Brown IPA or a Stout IPA.
As a first step I just brewed an American Brown Ale using Centennial hops (just a small amount of hops, though). I wanted to see if the taste of chocolate malt, roasted malt and Centennial hops would balance each other (a big "if") or fight one another. If this Brown turns out OK I will brew a Brown-IPA hybrid and see how that will turn out.

I wonder if there are any commercial examples of Brown IPAs or Stout IPAs?

Any thoughts on this recipe project would be appreciated.
Commercial examples: Bitch Creek ESB, Terrapin India Brown Ale, Dogfish Head Indian Brown Ale.

Popular homebrew recipe: Mike McDole's Janet's Brown Ale

 
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Old 11-14-2009, 12:25 AM   #4
alexdagrate
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Jun 2009
Olympia, WA
Posts: 549
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They're also known as "Cascadian Dark Ale" if they're black, not brown.

Rogue, Hopworks, Iron Horse, Deschutes, Laurelwood, Walking Man, Three Creeks, and Laughing Dog are all Pacific NW breweries that make the same style either under the name CDA or Black IPA.

Stone, of course, makes the Sublimely Self-Righteous Ale.

They all typically involve taking an IPA recipe and adding roasted black malts. Most use Weyermann Carafa III Special. Carafa III is basically the darkest malt out there. The "Special" means it's been de-husked, which results in a smoother flavor.

I usually just take my normal IPA recipes, then steep about a pound of black patent and a pound of chocolate malt for 10 min at 160 degrees. The short steep gives me very dark color and a little bit of roasted flavor.

 
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Old 11-14-2009, 12:44 AM   #5
mZnthebend
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Dec 2007
Aurora, OH
Posts: 102
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Victory Brewing just released Yakima Twilight that falls in this category. I had it at a tasting the other week and it was by far the best beer I had that night. I'm not sure if Victory is is Michigan, but keep your eyes open.

http://www.homebrewtalk.com/images/smilies/offtopic.gif

Oh, and I met Greg Koch from Stone at the tasting and talked with him for a few minutes. He was a really cool guy and very down to earth.

 
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Old 11-14-2009, 03:39 PM   #6
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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I've had a number of commercial and homebrew CDAs. The best tasting ones used Carafa III or Chocolate Wheat. I find the 3Cs clash rather badly with the roast and coffee flavors of typical stouts.
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Old 11-15-2009, 07:44 AM   #7
Scooby_Brew
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Jun 2009
Canton, MI
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Quote:
Originally Posted by alexdagrate View Post
They're also known as "Cascadian Dark Ale" if they're black, not brown.
I found this on youtube:
At 3:05: "Carafa, Chocolate, Caramel, Pilsner".
Does anyone have more specific recipe for that? Or should I do what Alexgrate is suggesting:
Quote:
Originally Posted by alexdagrate View Post
They all typically involve taking an IPA recipe and adding roasted black malts. Most use Weyermann Carafa III Special. Carafa III is basically the darkest malt out there. The "Special" means it's been de-husked, which results in a smoother flavor.

I usually just take my normal IPA recipes, then steep about a pound of black patent and a pound of chocolate malt for 10 min at 160 degrees. The short steep gives me very dark color and a little bit of roasted flavor.
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Old 11-15-2009, 08:15 AM   #8
MultumInParvo
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Sep 2009
Detroit, Michigan
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There is one problem though. I heard once that once you go black, well... You know. Its quite difficult to go back.

 
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Old 11-15-2009, 06:27 PM   #9
alexdagrate
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Jun 2009
Olympia, WA
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Quote:
Originally Posted by Scooby_Brew View Post
...
Does anyone have more specific recipe for that? Or should I do what Alexgrate is suggesting:
I'd say this would be a good recipe to use if you can get your hands on the Carafa III Special:

http://www.homebrewtalk.com/f12/ston...tml#post558277

 
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Old 11-15-2009, 07:37 PM   #10
OLDBREW
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Oct 2009
SJ
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IPA= india PALE ALE There is no such thing as a Black or Brown IPA. ESB means Extra Special Bitter, Brown means just that. Stout is a whole other catagory.

Why don't you make another catagory like real bitter black dookie

 
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