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Old 10-31-2012, 04:24 PM   #11
brrman
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Oct 2006
Indianapolis, IN, Indiana
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i think you are fine. My bipa comes out to a 1.3ish
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Old 10-31-2012, 05:33 PM   #12
Jayhem
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Dec 2011
Culpeper, VA
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Thanks for your help!
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Old 10-31-2012, 05:37 PM   #13
Hopper5000
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Oct 2011
Oakland, CA
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Ya I would drop the roast and the chocolate and just the debittered black malt. This is a tricky style but the best description I have heard is that if you drink it with your eyes closed you should think it's an IPA with some hints of roast. Sounds like your debittered malt would be similar to Carafa 3.

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Old 10-31-2012, 05:45 PM   #14
Jayhem
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Dec 2011
Culpeper, VA
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Final recipe I'm going to brew on Thursday night! Milling the grain tonight!

11.5 lb 2-Row Pale (81%)
1 lb Munich
1 lbC-80
10 oz debittered black malt (Carafa III)
2 oz Chocolate malt
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Old 10-31-2012, 05:47 PM   #15
DonMagee
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Dec 2011
Granger, IN
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You are right in step with how my CDA turned out and it was wonderfully delicious. This looks great.

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Old 10-31-2012, 06:21 PM   #16
Hopper5000
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Oct 2011
Oakland, CA
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Looks pretty interesting, hope it turns out great!

 
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Old 10-31-2012, 08:48 PM   #17
brrman
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Oct 2006
Indianapolis, IN, Indiana
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ya it looks pretty good to me!
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Old 11-01-2012, 02:13 AM   #18
tgmartin000
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May 2011
Denver, CO
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What yeast are you using? I went with Denny's favorite 50. I also used 8 oz midnight wheat with no crystal.

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Old 11-01-2012, 02:23 AM   #19
Effingbeer
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Oct 2011
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+1 for the black wheat. I used 8 oz in a 10g batch and it has the nicest foamy tan head you ever saw. My grain bill was only 2-row, de-bittered black 550L, And black wheat. Very slight roast flavor with a Nelson and Citra hop explosion.

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Old 11-01-2012, 04:53 AM   #20
C-Rider
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Feb 2011
Wai, Hawaii
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I made a BIPA (American) using
Caramel 120 at 10% and
Chocolate at 6%

Added the dark malts to the mash with 15 mins to go.

After pouring in a glass I notice that it's a brown IPA not a black IPA.

Perhaps next time I should mash the dark grains a bit longer.
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