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Old 03-25-2011, 04:20 PM   #11
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the_bird's Avatar
May 2006
Adams, MA
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If it's too roasty... well, just call it an American Stout. We won't tattle.
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Old 03-25-2011, 04:32 PM   #12
ruffdeezy's Avatar
Feb 2009
New West, BC
Posts: 403
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I really like your recipe, looks good. I think I'm gonna try it, or something very similar for my first - Cascadian Dark - as I call it.

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Old 03-25-2011, 04:39 PM   #13
DrinkNoH2O's Avatar
Oct 2009
Aliso Viejo, CA
Posts: 554
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Originally Posted by permo View Post
Here is the grainbill that I have used and enjoy...I consider 4 oz of chocolate in a five gallon batch to be a restrained amount. However, everybody is different and likes different things.

13 pound two row
1 pound C40
12 oz debittered carafaa II
4 oz chocolate malt

I mash low and use WLP001 or Pacman, and the beer drys out just fine.
Good points.

I made my first batch of BIPA/CDA with Pacman cultured from bottles/stirplated and it was awesome. Went from 1.084 to 1.018. Wish I would have had the sense to wash/reuse that yeast!

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Old 03-25-2011, 05:25 PM   #14
Mar 2010
Bucks County PA, PA
Posts: 318
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Originally Posted by permo View Post
personally I don't think you should make an IPA black just for the sake of color...what is the point of that? Roastiness should be evident, but somewhat restrained. I think pale chocolate is perfect for this purpose, and in mine I actually used straigh up chocolate malt and it was very good. I think your recipe will be great.
I found it gave too much of a stout like flavor when i used it, off hand i don't remember how much i used, maybe .8oz or there a bouts.

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