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Old 01-12-2012, 08:41 PM   #1
mojito65
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Aug 2011
Miami, Florida
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This is my first attempt at a CDA/BIPA. I used BrewTarget to formulate the recipe. (see attached)

The main concern I have is about the IBUs. Does this hop schedule seem appropriate for the style? If I change the LME to a late addition the software more that doubles the IBUs.

Should I increase the hop additions (more $$$), do I move the LME to a late addition (15 minute boil) and adjust the hops accordingly or just go with the original and see what happens?

Thanks!
File Type: pdf CDA.pdf (12.9 KB, 96 views)

 
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Old 01-12-2012, 09:00 PM   #2
dankev
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Oct 2011
Portland, OR
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Just a thought: You might get more feedback if you post the recipe. People will be less inclined to download the pdf.

 
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Old 01-12-2012, 09:06 PM   #3
Reno_eNVy
 
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In my opinion, your IBUs are too low for a CDA. Also, you have a lot of different kinds of dark roasts... you're going to overpower the hops with a muddled roast flavor.

Keep it simple on the roasts. I have an all-cascade CDA recipe that's really simple: 12# 2-row, 1.6# Crystal 60L, 1# Dehusked Carafa II (400L) and it allows everything to shine through.
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Old 01-12-2012, 09:13 PM   #4
HollisBT
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Quote:
Originally Posted by Reno_eNVy
In my opinion, your IBUs are too low for a CDA. Also, you have a lot of different kinds of dark roasts... you're going to overpower the hops with a muddled roast flavor.

Keep it simple on the roasts. I have an all-cascade CDA recipe that's really simple: 12# 2-row, 1.6# Crystal 60L, 1# Dehusked Carafa II (400L) and it allows everything to shine through.
I can't see the op's recipe, but I disagree with your recipe formulation strategy completely (I also disagree with calling a black IPA a cda, but that is a different rant).

When I think of a black IPA, I want to know that there are roasted malts present, and want to be able to taste them. When I brewed mine I used lots of flavorful roasted malts in the recipe, coffee malt, chocolate wheat malt, some crystal, and a touch of carafa III. Then to balance it out I upped the hop bill to increase the ibu's and give it balance. It came out delicious, gorgeous roast character followed by some great hop presence. That is what I look for in a black IPA, not just a darker version of an IPA.

 
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Old 01-12-2012, 09:48 PM   #5
scottland
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I would drop the special roast, but I don't see anything wrong with that recipe. Looks fine, brew away.
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Old 01-12-2012, 10:13 PM   #6
mojito65
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Aug 2011
Miami, Florida
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Sorry about the PDF...Here is the recipe. This is a partial mash and a partial boil - still in the kitchen. My concern was the computed IBU (BrewTarget), I thought they were low at 42.5.

2.0# 2 Row (mashed)
1.0# Munich (mashed)
0.5# Crystal 60L (mashed)
0.5# Special Roast (mashed)
1.0# Carafa III (stepped for color)
4.0# LME

1.0 oz Magnum (60 min)
1.0 oz Simcoe (45 min)
0.5 oz Amarillo (20 min)
0.5 oz Willamette (20 min)
0.5 oz Amarillo (5 min)
0.5 oz Willamette (5 min)
1.0 oz Cascade (dry hop)

WLP001 - California Ale Yeast


Partial Mash/Batch Sparge

1.25 mash thickness, hold for 60 min at 154 deg, batch sparge to get to my boil volume

 
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Old 01-12-2012, 10:31 PM   #7
Reno_eNVy
 
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Quote:
Originally Posted by HollisBT View Post
I can't see the op's recipe, but I disagree with your recipe formulation strategy completely (I also disagree with calling a black IPA a cda, but that is a different rant).

When I think of a black IPA, I want to know that there are roasted malts present, and want to be able to taste them. When I brewed mine I used lots of flavorful roasted malts in the recipe, coffee malt, chocolate wheat malt, some crystal, and a touch of carafa III. Then to balance it out I upped the hop bill to increase the ibu's and give it balance. It came out delicious, gorgeous roast character followed by some great hop presence. That is what I look for in a black IPA, not just a darker version of an IPA.
Yeah it sounds pretty good but I just don't think a CDA should have coffee taste or even a dominant roastiness. I don't want a citrus-hoppy forward stout
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Old 01-12-2012, 10:36 PM   #8
baldben
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I would go with late addition of the extract myself and work from there. I dont have enough experience brewing to speak to the grain bill, but as a beer drinker I want my CDA to have at least a bit of that dark/roast taste. I'm working on an extract CDA recipe right now myself and am using 10% caramel 40l, 8.5% Carafa III, and 1.5% roasted barley. My SRM is projected at about 40.

 
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Old 01-12-2012, 10:40 PM   #9
HollisBT
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One of the greatest things about beer/brewing is that every has their own different tastes and preferences, neither of which are wrong

My favorite black ipa's (again, NOT cda, I am not talking anything cascadian, but rather a roasted version of an IPA) have had rather prominent roast notes, that played along great with the hops. In my opinion if you can close your eyes and can't pick out any roast flavor in the brew, you are just brewing for color, and what is the point in that? I want my black ipa's to taste roasty so I know it's not just a regular IPA with some color added to it.

But again, to each their own :cheers:

 
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Old 01-12-2012, 10:44 PM   #10
baldben
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Don't want to stray too far off topic, just will say that I prefer CDA. I think beer styles traditionally are associated with their place of origin... also a black pale ale is ridiculous. But it's all been said before. To the OP, let us know however you decide to brew your final recipe and how it turns out.

 
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