Looking back, I did have 8% crystal in the original email, must of messed up when putting the candy sugar in or something. I updated the original post with that. Here is the email string:
From: Mitch Steele
To: Daniel Reed; skeezerpleezer
Date: Tue, 22 Nov 2011 12:35:26 -0800
Subject: RE: Stone 15th Anniversary Escondidian Imperial Black IPA
Try bumping the carafe III and the chocolate malt to 4% each. We also used a little dark candi sugar syrup in the boil.
Also, flip-flop the additions of Nelson and Pacific Jade-move the Nelson to the dry-hop and take the Pacific Jade to flameout. We made that change after the 1st batch.
Have fun brewing!
Stone Brewing Co.
From: Daniel Reed
Sent: Tuesday, November 22, 2011 12:24 PM
To: Mitch Steele
Subject: FW: Stone 15th Anniversary Escondidian Imperial Black IPA
…last one. Promise. I think.
Brewery Tours & Promotions
Stone Brewing Company
1999 Citracado Pkwy.
Escondido, CA 9202
“Good people drink good beer.” – Hunter S. Thompson
Sent: Thursday, November 17, 2011 6:14 PM
Subject: Stone 15th Anniversary Escondidian Imperial Black IPA
NOTE: I cut out a lot of the extra stuff I put in to shorten this post. He is the important stuff:
I was wondering if Stone would be willing to give some hints or advice on the ingredients for this.**Below is what my initial thoughts were based on the blog entry found here: The Stone Blog » Stone 15th Anniversary Escondidian Imperial Black IPA
8% Cara-bohemian (sub crystal 80 if I cant find it)
3.5% Carafa III
Columbus at start of boil to get to around 80 ibus
Citra at 15 min left to get 20-25 ibus
2.5-3 oz Citra at flameout
2.5 oz Pacific jade dry hop
2.5 oz Nelson sauvin dry hop
Wyeast San Diego super strain, or 1056/001 fermented at 65-68
Mash around 154, try to get a final gravity around 1.025
The biggest concern is getting that wonderful roastiness that 15th has.**I am new to the black IPA brewing, so wasn't sure about my specialty grains.**Any help/comments would be greatly appreciated!**