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Old 06-14-2012, 03:32 PM   #1
bobjohnson
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Jul 2008
North of Chicago, Illinois
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Using the old Keep It Simple method, is it nothing more than taking your favorite IPA recipe and tweeking the grain bill to include about 5 % carafa II or III special?

Been looking at Stones Self Rightous recipes and 21 amendment black IPA's recipe and it "seems" like this was the approach.

Sound about right for developing one of these beers?

 
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Old 06-14-2012, 03:44 PM   #2
alecoholic
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Dec 2009
Olympia, WA
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Yes, I use 8% carafa III in mine as the sole dark malt.

 
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Old 06-14-2012, 05:28 PM   #3
bobbrews
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Jan 2011
Sierra, Nevada
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Quote:
Originally Posted by bobjohnson View Post
Using the old Keep It Simple method, is it nothing more than taking your favorite IPA recipe and tweeking the grain bill to include about 5 % carafa II or III special?
It depends if color is the only thing you're after.

Some people want chocolate and/or coffee flavor, increased roastiness, fuller body from oats, and to make use of darker crystal malts.

 
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Old 06-14-2012, 06:03 PM   #4
BrewThruYou
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Sep 2010
Ambler
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Quote:
Originally Posted by bobbrews View Post
Some people want chocolate and/or coffee flavor, increased roastiness, fuller body from oats, and to make use of darker crystal malts.
Yeah, I agree...it's a style that's hard to pin down. If you make it too roasty/chocolate, people call it a hoppy porter. If you make it taste like a regular IPA but dark in color, people call it an IPA with food coloring/sinamar. There's a middle ground somewhere, but a lot of people disagree on what that should be.

 
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Old 06-14-2012, 06:11 PM   #5
SailorTodd
 
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May 2011
Washington, DC
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Quote:
Originally Posted by BrewThruYou View Post
Yeah, I agree...it's a style that's hard to pin down. If you make it too roasty/chocolate, people call it a hoppy porter. If you make it taste like a regular IPA but dark in color, people call it an IPA with food coloring/sinamar. There's a middle ground somewhere, but a lot of people disagree on what that should be.
Concur.

For my personal preference in creating a Black IPA, I want a little more sweetness and roasty flavor to show up, but not dominate the brew. In addition to Carafa, I whould throw a pinch of chocolate malt and crystal 80/120.

And thank you for getting the name of the beer style right...
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