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Old 11-01-2012, 12:44 PM   #21
Jayhem
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Quote:
Originally Posted by C-Rider View Post
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.
C-120L is almost 5 times lighter than Carafa III or debittered black malt (550L). Chocolate malt is also only around 300L.
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Old 11-01-2012, 03:28 PM   #22
brrman
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Quote:
Originally Posted by C-Rider View Post
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.
Yeah you really need a black malt to get a black color. In this case, Carafa is the malt of choice. Black patent or roasted barley can do the trick as well, but they impart flavors that are not wanted in a BIPA.
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Old 11-01-2012, 07:26 PM   #23
C-Rider
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Quote:
Originally Posted by brrman View Post
Yeah you really need a black malt to get a black color. In this case, Carafa is the malt of choice. Black patent or roasted barley can do the trick as well, but they impart flavors that are not wanted in a BIPA.
My LHBS stopped carrying all three Carafa's Gotta do some research on his replacements.

http://www.homebrewinparadise.com/Be...1&subcat_id=12
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Old 11-01-2012, 07:34 PM   #24
brrman
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BREISS MIDNIGHT WHEAT MALT would do the trick. It is what many new CDA recipes call for.
Or the BRIESS BLACKPRINZ MALT looks like the Carafa III equivalent.
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Old 11-01-2012, 08:07 PM   #25
Jayhem
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Quote:
Originally Posted by brrman View Post
BREISS MIDNIGHT WHEAT MALT would do the trick. It is what many new CDA recipes call for.
Or the BRIESS BLACKPRINZ MALT looks like the Carafa III equivalent.
I just ordered 1/2 lb of Midnight Wheat and the Blackprinz Malts!
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Old 11-14-2012, 02:57 PM   #26
Jayhem
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For those who helped me with this recipe, I thank you.

I ended up doing a 10 gallon batch and here is my final recipe. It's fermenting as I type this on Nov14 2012.

21.5 lbs 2-row
1.5 lbs Munich
1.0 lb C-60
8 oz Midnight Wheat
8 oz Carafa-III
4 oz Chocolate Malt (350L)
1 lb amber DME (I mistakenly thought my efficiency would be too low!)

I sparged too much so had to do a full 120 min boil!

Hops:
2.5 oz Nugget 13AA @ 90
1.0 oz Nugget @ 25
1.0 oz Cascade @ 20
1.0 oz Nugget @ 15
1.0 oz Cascade @ 10
1.0 oz Cascade @ 5
1.0 oz Cascade @ Flame Out
Total: 88 IBU

OG for 10.0 gallons into fermenters = 1.075! I was highly surprised with a mash efficiency of 78%!

Ended up using 2 packets of US-05 dry yeast because I didn't have a starter wort ready.

I transferred almost everything from the kettle into the fermenters other then the heavy protein trub because I didn't want to lose my finishing hops.



The day after I took this picture the fermenters went nuts! it looks like a tropical storm inside these things!
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Old 11-14-2012, 03:04 PM   #27
cwheel
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You won't be disappointed with the Midnight wheat. I love that stuff for my BIPA recipe, especially when combined with Chocolate Malt. Your recipe isn't far off from my standby:

http://www.thebrewguys.com/2011/05/b...mebrew-recipe/
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Old 11-14-2012, 03:16 PM   #28
Jayhem
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Quote:
Originally Posted by cwheel View Post
You won't be disappointed with the Midnight wheat. I love that stuff for my BIPA recipe, especially when combined with Chocolate Malt. Your recipe isn't far off from my standby:

http://www.thebrewguys.com/2011/05/b...mebrew-recipe/
Thanks for the link. Is that your recipe on that site or you just clone that? Also what is the final SRM color of that beer? I'm worried mine won't be dark enough with an estimated SRM of only 28 (I was shooting for 32).
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Old 11-14-2012, 03:20 PM   #29
cwheel
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I usually clone that recipe, with minor adjustments (bump chocolate malt up to 8 oz, and dry hop with Willamette and Cascade instead of Nugget and Columbus). It's really tasty.

Final SRM, according to BeerSmith, is 29.4. But that's more than dark enough for me. Once you crash cool or let sit long enough for the yeast to drop out, I bet you'll be where you want to be even at only 28.
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Old 11-14-2012, 03:33 PM   #30
Jayhem
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Nice, thanks! I hadn't thought of dry hopping with Willamette and Cascade. I have both!
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