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Old 06-15-2010, 06:30 PM   #1
May 2010
Winniepg, MB
Posts: 1

Recipe Type: All Grain   
Yeast: Nottinham   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 6   
Original Gravity: -   
Final Gravity: -   
IBU: -   
Boiling Time (Minutes): 60   
Color: -   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: no   
Secondary Fermentation (# of Days & Temp): 21   
Tasting Notes: -   

I followed a recepie from this one book. However, I dont know why it is called I.P.A because its dark - 0.5 lb chocolate barley-.
This is why I called it I.D.A. Its an ale, and its dark. And its got strong hops.

Is it sacrilage to call it India Dark Ale?

I.D.ale -ideal-

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Old 06-15-2010, 07:54 PM   #2
I use secondaries. :p
Walker's Avatar
Sep 2005
Cary, NC
Posts: 10,987
Liked 101 Times on 89 Posts

I can't remember who makes it, but there is at least one commercial example of a Black IPA out there.

Regardless.... call it whatever you want! Unless you are entering competitions, it really doesn't matter that you adhere to any particular style guidelines.

edit: even if you go by style, the top range of color for an IPA is 15 SRM from what I am reading right now.

My own IPA recipe is about 6 SRM (the low end of the PA scale) and if I add 0.5# of chocolate malt to it, it just BARELY goes to 18 SRM. Not very far out of bounds.
Ground Fault Brewing Co.

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Old 06-15-2010, 08:14 PM   #3
Kwanesum Chinook Illahee
ShortSnoutBrewing's Avatar
Oct 2007
Portland, OR
Posts: 3,213
Liked 19 Times on 17 Posts

TONS of commercial examples of Cascadian Dark Ales. And to be honest, it's a pretty heated debate on what to call them.


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