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Old 06-21-2011, 02:10 AM   #1
Goliath86
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Feb 2011
Quincy, Illinois
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Hey all.

I spend most of my time creepin around with few posts... But I wanted to get a little bit of input with this recipe.... Its ingredients I have on hand, and its mostly a tweak on one I have done before....

Thanks in advance.

~5 gallon batch...

15.5 lbs Pale
1.00 lbs Crystal 60
1.00 lbs Black Patent (last 30 min of mash)
0.25 lbs Chocolate Malt (last 30 min of mash)

***1.5-2 lbs of flaked rye that I would love to add if you think it would be a good addition... I think to make it a worthwhile addition i need about 4....

75 minute mash @ 152

90 minute boil

2.00 oz Chinook [11.2%] 90 min
1.00 oz Centennial [8.8%] 20 min
1.00 oz Chinook [11.2%] 20 min
1.00 oz Cascade [6.4%] 0 min
1.00 oz Amarillo [9.1%] Dry Hop 7-10 Days
1.00 oz Centennial [8.8%] Dry hop 7-10 Days
****** OR 1.00 oz Chinook [11.2%] Dry hop 7-10 Days
1.00 oz Amarillo [9.1%] Dry hop 7-10 Days

I have more Chinook/Warrior/Centennial/Cascade/Columbus to add if anyone sees fit... Im looking for something that is inline with Stone's Sublimely Self Righteous, but not a full on clone.
Good Resiny bitterness, little bit of a fruity/citrus nose to it... Confident and substantial maltiness, but not anything that could be considered really malt forward....

Thanks all

 
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Old 06-21-2011, 02:20 AM   #2
annasdadhockey
 
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personally, I would lose the black patent and sub in 8-10 ounces of carafa III, or some other debittered black malt. Black IPAs dont really need the roastiness or "cigar ash" flavor that black patent lends. The carafa III will add the color without the flavor. Add it to the last 5 minutes of the mash.
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Old 06-21-2011, 03:15 AM   #3
coypoo
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Jun 2010
Cary, NC
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Definitely avoid the black patent, especially a whole pounds worth. Carafa is the way to go, 8-10 oz's like mentioned will be right on. You can sub they rye for some of the base to add an additional twist.
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Old 06-21-2011, 12:36 PM   #4
beergolf
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I did one recently and used 8oz debittered black and 4oz C80.

Just a nice hint of roast flavor. Mostly tastes like an IPA with a slight roast finish. Love it.

 
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Old 06-21-2011, 02:48 PM   #5
jmf143
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Simcoe makes a nice hop addition for a Black IPA.
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Old 06-21-2011, 10:26 PM   #6
Goliath86
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Feb 2011
Quincy, Illinois
Posts: 18

The last one I did i had a Debittered... I just dont have anymore laying around at the moment... I agree 100% with the idea of just adding a little roastiness without the bitterness, I was hoping that the later addition to the mash would help...

Ill prolly just skip it for the moment, and order some debittered and more rye when I get a minute... Maybe even some Simcoe....

Thanks all I appreciate it.

 
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Old 06-23-2011, 12:24 AM   #7
kyuagony
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Jun 2011
Vancouver, British Columbia
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Quote:
Originally Posted by jmf143 View Post
Simcoe makes a nice hop addition for a Black IPA.
what I came to say, I love the simcoe paired with the dark roasty flavor

 
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Old 06-23-2011, 03:56 AM   #8
bolts
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Gordon Strong's new book mentions cold steeping for color and roast without the tannins. Couple random links ... and note that I haven't tried this yet, but will soon.

Some random links...

http://www.homebrewtalk.com/f39/extr...00/index2.html

http://hbd.org/clubs/cascade/public_...ing/index.html

http://www.homebrewersassociation.or...e;topic=7766.0

 
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Old 06-23-2011, 07:16 AM   #9
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Quote:
Originally Posted by bolts View Post
Gordon Strong's new book mentions cold steeping for color and roast without the tannins.
I read this too and was intrigued, I also plan to try this very soon.

 
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Old 06-24-2011, 01:02 PM   #10
coypoo
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Another option is grinding the grains. You only need a very small amount or ground grain to get your color
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