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Old 12-03-2012, 08:55 AM   #1
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Default Black IPA

Black IPA...should it taste like an IPA and be black or should I/we be getting some flavor out of the dark grains?

Reason I ask is the last Black IPA I made came out w/more flavor from the dark malts than I expected as I only mashed them in the last 10 minutes.

Also the color came out brown instead of black.

Here is the 1.75 g recipe

4 lbs Pale Malt (2 Row) US 83.3 %
8.0 oz Caramel/Crystal Malt -120L 10.4 %
4.8 oz Chocolate Malt 6.3 %
0.40 oz Columbus (Tomahawk) [14.00 %] - 57.1 IBUs
1.00 oz Malto-Dextrine (Boil 5.0 mins) -
0.50 oz Crystal [3.50 %] - Aroma Steep 5.0 min
1 pack Safal US-05
0.50 oz Centennial [11.10 %] - Dry Hop 5.0 Days Hop


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Old 12-03-2012, 02:10 PM   #2
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The ones I have made and drank all have the taste of the darker grains IMO. They seem to be a little sweeter with a little less hop character than a standard IPA. I do not know how they are supposed to taste, these are just my opinions.


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Old 12-03-2012, 02:13 PM   #3
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I don't think it is possible to make an IPA truly BLACK with no roasted taste at all.

I am just about to bottle my first black IPA and it is almost black, tastes like a brown ale up front and then hits you with 87 ibu IPA flavor!

I made a 10.5 gallon batch and I only used 4 oz of chocolate malt in that much beer! I imagine that your beer tastes like a bitter porter with that much chocolate in 1.75 gal!

You really must use black malt (Carafa III) and/or Midnight Wheat malt if you want black color without too much roasted/toasted/chocolate taste. I used 8 oz of Carafa III and 8 oz of Midnight Wheat, 1 lb of C-80, 4 oz Chocolate Malt in my 10.5 gal batch to get about 31 SRM color.
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Old 12-03-2012, 02:25 PM   #4
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The one I just made had Carafa III as the darkening malt otherwise it was basically an IPA recipe. Slight hint of roast flavor and otherwise a nice IPA. Really good and it will go down easily.
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Old 12-03-2012, 03:12 PM   #5
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I came across a malt called Blackprinz I am trying in my first Black IPA next weekend.

This is the way they describe it at Briess:

The crown jewel of black malts
Intensely roasted from hulless barley, Blackprinz® Malt is
an amazingly smooth and mellow flavored black malt
without bitter, astringent, dry flavors or aftertaste.
Despite its delicate and clean flavor Blackprinz® Malt
won’t disappoint the eye, delivering exceptionally deep
color to dark beers or a slight to intense boost of color to
other beer styles. The hints of toasted malty flavor that
come through at slightly higher usage rates make Blackprinz
® Malt a unique member and truly the crown jewel
of the black malt category.
Suggested beginning usage rates
1-2% Minor color adjustment with little to no flavor
impact in lighter colored lagers and ales.
2-5% Adds color with subtle, smooth flavor in Black
IPAs, Dark Mild Ales, Brown Ales, Dark Wheat
Beers and Schwarzbier.
5-10% Use in larger quantities for color plus hints of
toasted malty flavor.
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Old 12-03-2012, 03:23 PM   #6
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I've made a couple batches of similar Black IPAs. The first was just 2-row, with 12 oz of Caramel 60L and 12 oz of Carafa III. For the second batch, I split the Carafa III into 6 oz of Carafa III and 6 oz of Roasted Barley.

I, and most people, preferred the second batch - honestly one of the best black IPAs I've ever had. I'm sure it largely depends on the hop bill, but I personally prefer my Black IPAs to have a bit of roast and sharpness from the malt.
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Old 12-03-2012, 03:39 PM   #7
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Quote:
Originally Posted by tochsner View Post
I came across a malt called Blackprinz I am trying in my first Black IPA next weekend.

This is the way they describe it at Briess:

The crown jewel of black malts
Intensely roasted from hulless barley, Blackprinz® Malt is
an amazingly smooth and mellow flavored black malt
without bitter, astringent, dry flavors or aftertaste.
Despite its delicate and clean flavor Blackprinz® Malt
won’t disappoint the eye, delivering exceptionally deep
color to dark beers or a slight to intense boost of color to
other beer styles. The hints of toasted malty flavor that
come through at slightly higher usage rates make Blackprinz
® Malt a unique member and truly the crown jewel
of the black malt category.
Suggested beginning usage rates
1-2% Minor color adjustment with little to no flavor
impact in lighter colored lagers and ales.
2-5% Adds color with subtle, smooth flavor in Black
IPAs, Dark Mild Ales, Brown Ales, Dark Wheat
Beers and Schwarzbier.
5-10% Use in larger quantities for color plus hints of
toasted malty flavor.
Blackprintz is essential equal to Carafa III
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Old 12-03-2012, 03:40 PM   #8
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In regards to your actual recipe up there, I think Carafa III or Roasted Barley is better for most Black IPAs than Chocolate Malt. Part of the reason being that you have to use so much Chocolate to provide appropriate color that it tends to provide too much flavor (and as you say, it ended up more brown than black).

I'd definitely substitute Carafa III for the Choclate and either reduce the amount, or increase your IBUs.

As far as a style, Black IPAs are pretty diverse. You'll find examples that taste more likely hoppy stouts, and examples that taste more just like a standard IPA with food coloring. Personally, I think it's silly to add malt for the sole purpose of color - I expect some taste contributions. It's kind of a trendy style right now, but these days I am preferring Black IPAs to standard IPAs.
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Old 12-03-2012, 04:50 PM   #9
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I just made the Urban UFO in zymurgy and it uses carafa III. Kegging tonight and the samples I have tried are outstanding. Agree that the carafa III is the way to go if you don't want a brown IPA flavor.
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Old 12-03-2012, 07:18 PM   #10
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Quote:
Originally Posted by JeffersonJ View Post
In regards to your actual recipe up there, I think Carafa III or Roasted Barley is better for most Black IPAs than Chocolate Malt. Part of the reason being that you have to use so much Chocolate to provide appropriate color that it tends to provide too much flavor (and as you say, it ended up more brown than black).

I'd definitely substitute Carafa III for the Choclate and either reduce the amount, or increase your IBUs.

As far as a style, Black IPAs are pretty diverse. You'll find examples that taste more likely hoppy stouts, and examples that taste more just like a standard IPA with food coloring. Personally, I think it's silly to add malt for the sole purpose of color - I expect some taste contributions. It's kind of a trendy style right now, but these days I am preferring Black IPAs to standard IPAs.
I just bottled NB's Black IPA recipe and they call for equal amounts of both Carafa III and Chocolate Malt. I did a 5 gal BIAB and used .375 lbs of both Carafa III and Chocolate Malt and I thought it turned out great. Got just a hint of chocolate flavoring but it wasn't too overpowering. And the color came out pretty dark as well which is good.

As you said, I wasn't looking for a beer that tasted like an IPA with dark food coloring added. I wanted some taste contributions and I think NB's recipe nailed it for me!


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