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Old 01-21-2012, 12:45 PM   #1
Aug 2011
BROOKLINE, New Hampshire
Posts: 12

i made the black ipa recipe from northern brewer a while ago and wanted to use that as a base recipe and turn it into an Imperial version. Here is the base recipe:
- 0.25 lbs Dehusked Carafa III
- 0.25 lbs Chocolate Malt
- 0.5 lbs Briess Caramel 80
- 3.15 lbs Dark malt syrup (60 min)
- 6 lbs Dark malt syrup late addition (15 min)
- 1 lb Corn Sugar late addition (0 min)
- 1 oz Summit (60 min)
- 1 oz Chinook (15 min)
- 1 oz Centennial (10 min)
- 1 oz Cascade (5 min)
- 1 oz Centennial (0 min)
- 1 oz Cascade (dry hop)

any help would be awesome. Thanks

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Old 01-21-2012, 01:57 PM   #2
Aug 2011
jacksonville, florida
Posts: 226
Liked 1 Times on 1 Posts

Try using some chocolate wheat malt . A brewer I know at the beach makes a killer black ipa with swamp head brewery and they use chocolate wheat it comes out really good

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Old 01-21-2012, 05:52 PM   #3
May 2011
Cincinnati, OH
Posts: 249
Liked 4 Times on 4 Posts

Steeped at ~155F for 30 mins in 2.5 gallons water
0.5 lb British Black Patent
0.5 lb Carafa III
1 lb 60L Crystal
0.5 lb 90L Crystal
0.5 lb Roasted Barley

2 lbs Dark DME 60 min boil
1 lb Amber DME at flameout
8 lbs Canadian two row LME at flameout

1.5 oz 13.9% AA Nugget 60 min
1 oz 17.4% AA Milennium 60 min
1 oz 13.1% AA Magnum 30 min (estimated AA due to being home grown!)
1 oz 6.6% AA Cascade 20 min
0.5 oz 6.6% AA Cascade at flameout
1 oz 6.6% Cascade dry hop 10 days
Final batch size 5.67 gallons
OG (est) 1.084 FG (est) 1.021
ABV: 8.1%
Color: 42 deg Lovibond
IBU 100+

It is dark and chocolatey with mild coffee undertones that are quickly balanced with a nice hop bitterness. The head is thick light tan and retention is outstanding!
It is a nicely balanced beer, but next time I think I will up the flameout hops additions to get more hop aroma

That is my recipe and I brewed it last weekend with columbus instead of magnum and simcoe 2oz at 10 mins and centennial at flameout with cascade as the dry hop

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Old 01-21-2012, 07:32 PM   #4
Nov 2011
Lino Lakes, MN
Posts: 558
Liked 40 Times on 34 Posts

I have not brewed a black ale but I did brew a dark old ale and I used some Special B and I really liked its unique flavor. More caramelly. It is traditionally used in dark belgians but it really was nice in my old ale. Just an idea. Good luck!
This might be the beer talking....but I really love beer!

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Old 01-21-2012, 08:30 PM   #5
Sep 2011
Grand Junction, CO
Posts: 19
Liked 3 Times on 3 Posts

I would use gold/light malt extract and use a steeping grains similar to what you posted. If you use that much dark malt extract and steeping grains you are going to be drinking a very hoppy stout. Not that a hoppy stout is bad, rather tasty at times, but not a CDA/black IPA.

Mine came out to a similar profile as arrogant bastard, but I prefer mine and it is still rather dark in color. Just the small amount of steeping grains imparted a significant amount of roasted/dark flavors. I'd be wary of that much dark malt. If you check out the reviews on it and remove the "TeH OMGZ!!11!!, I madez da bestz beeyaz evaz!!!11!" reviews from northern brewer, you'll see a handful of people on there saying it just plain isn't a CDA/black ipa.

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