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Old 05-06-2011, 01:57 AM   #1
cwalter13
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Jan 2011
Yardley, PA
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I have all the ingredients to make a 5 gallon batch of a nice 7% IPA, but I have just decided to do a black IPA (ala Otter Creek). How much and what grain should I use to make an IPA a Black IPA?

 
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Old 05-06-2011, 02:27 AM   #2
ddahl84
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Black patent Malt. It's used usually for color more than anything else.

 
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Old 05-06-2011, 02:28 AM   #3
bgruis
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Johnstown CO, Colorado
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I typically find super small amounts of any of the "Dark" malts brings a huge amount of color to a recipe.

example...my next beer is a strong scottish ale...and with 16 lbs of Golden Promise it's straw yellow...but adding 7 oz's of british chocolate turns it almost black.
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Old 05-06-2011, 02:30 AM   #4
ddahl84
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Quote:
Originally Posted by ddahl84
Black patent Malt. It's used usually for color more than anything else.
http://www.homebrewtalk.com/wiki/index.php/Black_malt

 
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Old 05-06-2011, 02:36 AM   #5
nootay
 
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I used about 1/4 pound of carafa III the last 10 minutes of the mash. Worked out good for me and gave just a small hint of roastiness, which i thought was nice

 
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Old 05-06-2011, 03:00 AM   #6
TANSTAAFB
 
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You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.

A Cascadian Dark Ale should taste much like an IPA with a subtle roasty character that brings out a different side of the American hops used than a traditional IPA.
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Old 05-06-2011, 03:03 AM   #7
cwalter13
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Jan 2011
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Thanks guys.

 
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Old 05-06-2011, 03:19 AM   #8
Walker
I use secondaries. :p
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Quote:
Originally Posted by TANSTAAFB View Post
You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.

A Cascadian Dark Ale should taste much like an IPA with a subtle roasty character that brings out a different side of the American hops used than a traditional IPA.
Note: "Carafa" is not dehusked. "Carafa Special" is.

http://www.weyermannmalt.com/eng/pro...e=37&sprache=2
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Old 05-06-2011, 03:21 AM   #9
ddahl84
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Quote:
Originally Posted by TANSTAAFB
You absolutely DO NOT want to use black patent...use a Carafa. The black patent will impart way too much burnt bitter astringent roast character. The Carafa is dehusked/ debittered and contributes color without significant flavor. You get a hint of roastiness but not the acrid flavor the black malt will give you.
When used in moderation it can be used in Ales and Lagers as stated on Midwest site.

http://www.midwestsupplies.com/black-malt-briess.html.


 
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Old 05-06-2011, 03:23 AM   #10
Walker
I use secondaries. :p
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Quote:
Originally Posted by ddahl84 View Post
When used in moderation it can be used in Ales and Lagers as stated on Midwest site.

http://www.midwestsupplies.com/black-malt-briess.htmle.
Yup. less than 4oz, and you can't taste it.
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