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Old 08-08-2011, 05:26 PM   #51
damdaman
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Dec 2009
Portland, OR
Posts: 551
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Quote:
Originally Posted by Paulgs3 View Post
I just yesterday got a hold of Otter Creek Black IPA and I loved it. Decent hop flavor with the malt backbone of a coffee porter.

I'm not familiar with the grains used in this the OP's recipe, will this come close to Otter Creeks? Or should I grab a porter recipe and hop the living bejebus out of it?
I'm not familiar with Otter Creek's version, but a black IPA should not be a hoppy porter. It should be dry and crisp like an IPA, not sweet and malty like a porter. At least in my opinion.

My recipe will not give you as much dark malt flavor as a porter. It is intended to be black in color with a definitely detectable and yummy roast flavor, but one that doesn't dominate the beer.

 
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Old 08-08-2011, 06:10 PM   #52
Paulgs3
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May 2010
Hamburg, NY
Posts: 449
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Quote:
Originally Posted by damdaman View Post
I'm not familiar with Otter Creek's version, but a black IPA should not be a hoppy porter. It should be dry and crisp like an IPA, not sweet and malty like a porter. At least in my opinion.

My recipe will not give you as much dark malt flavor as a porter. It is intended to be black in color with a definitely detectable and yummy roast flavor, but one that doesn't dominate the beer.
Interesting. The otter creek had a strong hop welcome with a charred coffee malty finish. I really liked the combination.

I'm pondering it's just our differences in palate. I'm gonna have to give yours a try and find out. I really fell in love with OC's BIPA and I want to brew one.

 
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Old 08-08-2011, 07:36 PM   #53
chezhed
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Dec 2010
Mission, TX
Posts: 675
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I have a black IPA from a similar recipe just about gone in the keg now and I'm going to work with it again. Like others, I think I will increase my dry hop time to get a bit more aroma.

10 lbs 2 row
2 lbs Crystal 45
1 lb Carafa I
1/2 lb roasted barley
1 oz Columbus 90 min
1/2 oz Centennial 20 min
1 oz cascade 20 min
1/2 oz cascade 10 min
1 oz cascade dry hop 7 days.....going to bump this up to 10

I really like it .... I got turned on to black IPA from Back In Black IPA from 21st Ammendment Brew
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Old 08-21-2011, 08:14 PM   #54
evanlee19
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Mar 2011
Posts: 38

used this recipe for my first all grain batch. fermentation is done and the reading was right on the mark. tasted amazing. nice subtle roastyness. I plant o wait another week, dry hop, and then bottle.

 
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Old 12-07-2011, 02:54 AM   #55
tellyho
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Apr 2011
Braintree, MA
Posts: 170
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Drinking this at around 4 weeks in bottle now. The description is right on: roasty but not malty. Flavor balance is really spot-on: roastiness does not overpower hops, just complements. I only dry-hopped one ounce, am now wishing I'd been man enough for 2 (last experience with dry hops was messy and dispiriting). I pitched rehydrated S-05 and am very happy with the outcome. It's great not having to make a starter.

 
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Old 03-28-2014, 12:28 AM   #56
Skiffy
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Aug 2013
Philadelphia, Pennsylvania
Posts: 121
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I am looking to make a Black IPA and I'm looking at every recipe I can on here. Hate to revive an old thread, but hopefully I can get a response, as the recipe is still very present.

The original post said the recipe should "have enough dark malt flavor to justify their color (not using only Carafa III)". That description is just what I'm looking for. Isn't Carafa III the same as Black Patent, which, if only using Carafa III, would be extremely roast? Does it make sense that the OP means Carafa Special III, which to my understanding is de-bittered? I've never used these ingredients before, so I'd love to have some clarification.

This recipe has had lots of positive feedback ... what has everybody been using? Looking forward to some responses

 
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Old 03-28-2014, 12:35 AM   #57
NewJersey
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Oct 2012
Boonton, NJ
Posts: 460
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special is what you want for a black ipa

 
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Old 03-31-2014, 03:00 PM   #58
jhenderson27
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Feb 2011
Canandaigua, NY
Posts: 466
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Could also use a bit of breiss midnight wheat, also a debittered dark wheat


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Old 09-11-2015, 06:55 PM   #59
Shenanigans
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Apr 2013
Posts: 540
Liked 45 Times on 39 Posts


Quote:
Originally Posted by NewJersey View Post
special is what you want for a black ipa
Thinking of brewing this in a few days but I think it should be normal Carafa not special. Because the original poster said he didn't have any experience with de-bittered malt and also that he liked to have a roasty taste and not a black beer that tastes like an IPA.

Anyone on the boards who has brewed this and confirm I can use the normal -Carafa?

 
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Old 09-11-2015, 07:12 PM   #60

As long as its a "de-bittered" roasted malt without a husk you are good. I personally like to use midnight wheat or blackprinz when I run out for black IPAs. They are darker than CIII (so you can use less) and have less roast character. Its also a good idea to add the darkening malt only at mashout if you are trying to keep roast character to an absolute minimum

 
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