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Old 04-02-2012, 11:26 AM   #1

I brewed a hopped up version of my dry stout with a few substitutions. If I decide it is a Black IPA I'll dry hop it, if I decide it is a hoppy stout I won't. What would you call this?

9.5 lbs mixed Golden Promise + Maris Otter
12 Oz Black roasted barley
4 Oz Carafa II special
8 Oz wheat malt
4 Oz oat malt
1 lb flaked barley

1/2 oz Summit 60 mins
1/4 oz Northern Brewer 45 mins
1/5 oz Northern Brewer 20 mins
1/2 oz Summit 10 mins
1 1/2 Cascade 5 mins
1/4 oz Simcoe 5 mins

6 gallons in the carboy, OG 1.058, IBUs = 56 (Rager) mashed at 147, Nottingham yeast

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Old 04-02-2012, 01:58 PM   #2
Feb 2005
Hubbardston, MA
Posts: 272
Liked 4 Times on 4 Posts

I say stout. It seems a bit roastie for a Black IPA. Good luck.

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Old 04-02-2012, 02:08 PM   #3
krduckman's Avatar
Aug 2011
Fayetteville, GA
Posts: 202
Liked 16 Times on 13 Posts

I'd say stout.

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Old 04-02-2012, 03:20 PM   #4

Stout is my inclination also. I suppose I have been gradually moving towards a hoppy black ale and away from stout over the last year. I had a rreally wonderful hoppy stout (or roasty black IPA) in Newark airport. Diesel by 6 points brewery. It was Columbus and NB all the way I think. This recipe is sort of inspired by it though not really...!

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Old 04-02-2012, 03:36 PM   #5
iijakii's Avatar
Jun 2010
Portland-ish, OR
Posts: 6,047
Liked 1802 Times on 1126 Posts

Yeah the roast really makes it more of a stout. I bet it'll be delicious though. Personally I'm curious how you end up liking the Simco, Summit and stuff in it. Seems to me that with the grainbill more "dank" hops would shine through better.

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Old 04-02-2012, 03:56 PM   #6
Sep 2010
Posts: 1,689
Liked 43 Times on 40 Posts

12 oz of black roasted barley will have a ton of roast quality.

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Old 04-02-2012, 04:00 PM   #7
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts

Black roasted barley is pretty strong. It might be a little overwhelming of a roast character for a black IPA. A pound of carafa II might be a better bet for a smoother roast character.

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Old 04-02-2012, 05:07 PM   #8

Summit - IMHO - is dank, a little like Columbus and in large late quantities not so nice. I like it in small middle additions. Simcoe is my favorite hop bar none. I dry hopped whole simcoe in a stout last year and it was really very nice. I also used Cascade flowers in the keg, ended up grassy but was a nice compliment to the roast. Besides I have so much Cascade I pretty much throw it in everything!

My bigest concern is that I mashed a little too low on this one, I shot for 149, ended up at 147 and a bit. Not too far off to fix but this will definitely be dry.

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