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Old 12-09-2011, 04:16 PM   #1
promontory
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Jan 2009
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So I have been brewing awhile, I have made dark beer, light beer, porters, lagers...

I live next to an area breweries manager and he brought over a CDA that they made. I make a habit of trying to decipher how things are done at the big boys so that I can do better on my own. This beer was black, I mean black. When I asked him how he achieve the color without adding a bunch of chocolate and dark malt flavors he told me that he couldn't tell me. ARGGG. He is right, he can't but I wanted to ask the community, are there other ways other than just straight dark malts to achieve dark beers?

thanks
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Old 12-09-2011, 04:19 PM   #2
cheezydemon3
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debittered black is good in a black ipa.

 
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Old 12-09-2011, 04:31 PM   #3
promontory
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hmm i like it
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Old 12-09-2011, 04:41 PM   #4
wildwest450
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Many ways to do it. Sinamar, adding dark malts at the end of the mash to avoid to much flavor.

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Old 12-09-2011, 04:47 PM   #5
bknifefight
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Keep in mind that you don't need a lot of these malts to get the color. Even as much as 1/8th of a pound of a dark malt will color 5 gallons of beer without huge flavor.

 
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Old 12-09-2011, 04:57 PM   #6
promontory
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So it sounds like to general strategies so far: debittered black, and adding a small amount of dark malt at the end of the mash.

This beer was black... I brew a brown thats good and brown but this sucker was BLACK. So I will have to try both options and see what comes of it
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Old 12-09-2011, 05:16 PM   #7
scottland
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Carafa Special III. Most black IPAs on the market use this. It's de-husked (debittered) 550L malt. Use about 12oz to 1lb of the stuff. That will give you a jet-black beer with very minimal roast flavor.
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Old 12-09-2011, 05:26 PM   #8
BrewThruYou
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Could be sinamar.

"Sinamar® natural beer coloring was patented by the Weyermann Company in Germany in 1902, and is a natural mashed coloring derived from debittered Carafa Special 11 black malt. It will help you create a dark beer with very little roast character."

 
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Old 12-10-2011, 06:26 AM   #10
cracked1
 
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Yup... Carafa III. The following CDA recipe is pretty dang dark. Add another 1/4 to 1/2 pound of the Carafa III and it would probably be absolutely jet black.

It got rave reviews when I took a growler full to a tasting at my LHBS.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.49 gal
Estimated OG: 1.068 SG
Estimated Color: 26.9 SRM
Estimated IBU: 109.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
10.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.78 %
1.50 lb Munich Malt (9.0 SRM) Grain 11.11 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.70 %
0.50 lb Carafa III (525.0 SRM) Grain 3.70 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.70 %
1.00 oz Zeus [16.00 %] (60 min) (First Wort Hop) Hops 50.9 IBU
1.00 oz Amarillo Gold [9.10 %] (Dry Hop 14 days) Hops -
0.50 oz Zeus [16.00 %] (30 min) Hops 17.8 IBU
0.50 oz Amarillo Gold [9.10 %] (20 min) Hops 8.9 IBU
0.50 oz Citra [13.60 %] (20 min) Hops 13.2 IBU
0.50 oz Amarillo Gold [9.10 %] (10 min) Hops 5.3 IBU
0.50 oz Citra [13.60 %] (10 min) Hops 7.9 IBU
0.50 oz Amarillo Gold [9.10 %] (5 min) Hops 2.9 IBU
0.25 oz Citra [13.60 %] (5 min) Hops 2.2 IBU
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13.50 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.88 qt of water at 169.2 F 151.0 F

 
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