Dark malt reco for black IPA - Home Brew Forums
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Old 10-10-2012, 01:54 AM   #1
terrenum
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Aug 2011
Montreal, Quebec
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Will be brewing my first black ipa this week-end and i was wondering if you can provide some suggestions on which dark malt to use. I want more than the color; would like to get a bit of acidity from the grain. Any reco?

 
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Old 10-10-2012, 02:18 AM   #2
m1k3
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Jun 2011
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Quote:
Originally Posted by terrenum
Will be brewing my first black ipa this week-end and i was wondering if you can provide some suggestions on which dark malt to use. I want more than the color; would like to get a bit of acidity from the grain. Any reco?
Never done it myself but people say Carafa III debittered huskless malt or Sinimar Extract.
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Old 10-10-2012, 02:33 AM   #3
tgmartin000
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May 2011
Denver, CO
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Yea on carafa III. About .75 lb. I'm also going to try midnight wheat this time.

 
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Old 10-10-2012, 04:58 AM   #4
bbrim
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Jan 2008
Lincoln, Nebraska
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Midnight wheat! I did one with this and if you closed your eyes you would never know it was dark. I actually asked a couple friends to close their eyes before I poured it for them and they were shocked.

 
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Old 10-10-2012, 05:00 AM   #5
RobertRGeorge
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Jul 2012
Nelson, Bc
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If you like the sharpness, Hugh Baird Black Patent
If you prefer more smoothness Breiss Black Prinz

 
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Old 10-10-2012, 11:49 PM   #6
terrenum
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Aug 2011
Montreal, Quebec
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Thanks. The best black IPA I ever drank had a coffee flavour and a bitterness as well. Do you know what grain could bring this out?

 
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Old 10-10-2012, 11:54 PM   #7
Phunhog
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Sep 2008
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I would recommend either the Carafa II or Midnight Wheat. A trick I use is to only add the darkest grains at vorlauf and the sparge. You get all of the color but little to no roastiness.
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Old 10-10-2012, 11:55 PM   #8
Double_D
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Feb 2011
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Roasted barley should take care of that. I type slow! But I'd vorlauf with the roasted barley. It's what I do.

 
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Old 10-11-2012, 05:57 PM   #9
Balanced_Brew
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Jun 2012
Portland, OR
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Quote:
Originally Posted by Phunhog View Post
I would recommend either the Carafa II or Midnight Wheat. A trick I use is to only add the darkest grains at vorlauf and the sparge. You get all of the color but little to no roastiness.
sounds like that's what he does not want...

small amounts of chocolate (or dark chocolate) malt will get you coffee notes. This is what I did recently: http://www.homebrewtalk.com/f12/midnight-cda-349093/

It has the flavor profile you're describing, for my preference I went a little light on the aroma, will dry hop it next time.
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Old 10-16-2012, 12:35 AM   #10
terrenum
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Aug 2011
Montreal, Quebec
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Thank you all for your help. Finally brewed the black ipa recipe from the latest brew your own magazine. It calls for carafa i, chocolate malt, caramel 120, caramel 80....

 
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