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Old 11-07-2012, 03:45 AM   #1
McClellandBrew
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Sep 2012
Mesa, Arizona
Posts: 37
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Alright. Went to my LHBS and just went for it. This is what I picked up for a 5 gallon extract brewed Black IPA.

6.6lbs Pale Extract Syrup
1lb Extra Light DME
.5lbs American 6row
.25lbs Chocolate Wheat
.25lbs American Victory
.25lbs Crystal 40L
2 oz Roasted Barley
.25lbs Cara-Pils

1oz Centennial
1oz Chinook
1oz Warrior
1oz Simcoe
1oz Amarillo (dryhop)
1oz Chinook (dryhop

I chucked all this in my Beersmith2 and it came out pretty solid, but a little lighter in color than I want (I know the beer color isn't spot on, but does anyone out there think I should add another .25lb or even a .5lb more of that Chocolate Wheat? Or maybe .25lb of Carafa II or Black Patent. I'm aiming for a nice creamy, not too sweet, dark black beer.

...Or should I stay as is?

Any advice please?!

 
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Old 11-07-2012, 06:20 AM   #2
mistercameron
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Jan 2011
SD, Ca
Posts: 390
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I use a full pound of Carafa Special ii in my black IPA. It's the perfect amount. I haven't used your other dark specialty grains so I can't speak to those. Try looking at some other recipes to get a feel for the quantities

 
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Old 11-07-2012, 06:25 AM   #3
McClellandBrew
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Sep 2012
Mesa, Arizona
Posts: 37
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In addition to 1 pound of Carafa II, do you use any chocolate, black patent or any other 350srm+?
I'm thinking I might do .5 of this chocolate wheat and another .5 of something else.

 
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Old 11-07-2012, 06:30 AM   #4
bottlebomber
 
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Apr 2011
Ukiah, CA
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I prefer Debittered Belgian black malt for a BIPA. It's not available everywhere, but it perfect if you can find it, about 550L with almost not bitter astringency and very little roast flavor. Northern Brewer has it I know.

 
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Old 11-07-2012, 08:21 AM   #5
McClellandBrew
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Sep 2012
Mesa, Arizona
Posts: 37
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Thanks for the advice. I don't believe my LHBS has Belgian Black but I'll check tomorrow. I think I'm sticking with .5lb Chocolate Wheat and .5lb Carafa Special II. Sounds like it will give it a nice rounded flavor and perfect dark color without being too roasty.
Looking forward to tasting this in a few weeks!

 
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Old 11-07-2012, 05:35 PM   #6
meadmazer
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Sep 2012
Deweyville, Utah
Posts: 170
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I added 1 oz of black patent and 2 oz of midnight wheat to mine, about 4 1/2 gallons. Maybe it will be a pale black but it has some color anyway, it is an experiment. Which I suppose all new recipes are.

 
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Old 11-07-2012, 06:00 PM   #7
dinnerstick
 
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Nov 2010
utrecht, netherlands
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i made the cybi 'back in black' recipe and it came out very good. prefect balance (for my tastes) of bitter, malt, dryhop fruitiness. i was so happy with it that i'll just stick it on here for reference. i can't do lbs, gives me a headache just thinking about math in base 16 or whatever it is

19 liters post-boil so slightly scaled down. mash 68C. ferment s05 at 17C, ramped to 21 after a few days.
4.8 kg pale malt
740 g munich
380 cara munich
270 carafa special II
15 g warrior 16aa 90 min
17 g centennial 10aa 20 min
13 g columbus 13 flame out
25 g simcoe dry hop
51 g centennial dry hop

 
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