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Old 03-22-2013, 06:02 PM   #1
Tiroux
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Sep 2012
Thurso, Québec
Posts: 470
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So, the title says it all... I'd like some feedbacks on this recipe!

6gal batche

4.875kg (10.75 lb) Maris Otter 73%
400g (0.88 lb) Brown Malt 6%
400g (0.88 lb) Roasted Barley 6%
400g (0.88 lb) Flaked Barley 6%
400g (0.88 lb) Crystal 40L 6%
100g (0.22 lb) Chocolate 1.5%
100g (0.22 lb) Midnight Wheat 1.5%

1oz Columbus FWH + 60'
1oz EKG 15'
1oz EKG 5'
1oz EKG 0'
1oz Fuggles 0'
1oz Fuggles DH 5 days
1oz EKG DH 5 days

OG 1066
FG 1016
IBUs 62
SRM 36
ABV 6.5%

 
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Old 03-22-2013, 09:51 PM   #2
BlackRock
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Sep 2012
Seattle, Washington
Posts: 115
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More hops. I like the grain bill though. I did a Black IPA over the holidays with Crystal 40, Carapils and Flaked Rye then Carafa III for color. I think the Brown Malt with the Flaked Barely might be nice. More of a toasty chocolate coffee taste I'd bet.

I used different hops, but I used 8 ounces in the boil over 90 minutes and dry hopped with 2oz for 7 days. The brew was so dark and malty the crazy amount of hops blended amazingly well. If you let it warm in the glass you could really start to smell the spicy rye and the pine in the hops. My guess is that you could easily add more hops to balance out the heavyness you'll get from the malt.

 
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Old 03-23-2013, 12:07 AM   #3
Tiroux
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Sep 2012
Thurso, Québec
Posts: 470
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Quote:
Originally Posted by BlackRock View Post
More hops. I like the grain bill though. I did a Black IPA over the holidays with Crystal 40, Carapils and Flaked Rye then Carafa III for color. I think the Brown Malt with the Flaked Barely might be nice. More of a toasty chocolate coffee taste I'd bet.

I used different hops, but I used 8 ounces in the boil over 90 minutes and dry hopped with 2oz for 7 days. The brew was so dark and malty the crazy amount of hops blended amazingly well. If you let it warm in the glass you could really start to smell the spicy rye and the pine in the hops. My guess is that you could easily add more hops to balance out the heavyness you'll get from the malt.
It's kind of a recipe I made to finish my grain and hop stock, all I have on hand is 6oz. Maybe I can find some before the DH... Anyways, I could just call it a Hopped Stout Porter instead of a Black IPA

I also think the Brown malt will give a nice taste. I also have a pound of Pale Chocolate from Fawcett... I didn't open the bag yet to taste, but I will, and maybe it can give some nice flavor too...

 
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Old 03-23-2013, 03:03 PM   #4
othellomcbane
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Sep 2011
Beacon, New York
Posts: 228
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That looks like it'll be along the lines of a historic English porter, which were pretty hoppy. If you wanted to nudge it more toward "black IPA" territory, I would drop the brown malt and one of the dark malts and sub in some Carafa III if you still need the SRM boost. That's going to have a lot of body, for an IPA... but as a hoppy porter, it sounds quite tasty!

 
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Old 03-23-2013, 04:07 PM   #5
Tiroux
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Sep 2012
Thurso, Québec
Posts: 470
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Quote:
Originally Posted by othellomcbane View Post
That looks like it'll be along the lines of a historic English porter, which were pretty hoppy. If you wanted to nudge it more toward "black IPA" territory, I would drop the brown malt and one of the dark malts and sub in some Carafa III if you still need the SRM boost. That's going to have a lot of body, for an IPA... but as a hoppy porter, it sounds quite tasty!
I would probably just call it a Old Porter then

 
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Old 03-24-2013, 12:11 AM   #6
kingwood-kid
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Jul 2008
houston
Posts: 1,541
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Check out the 1855 East India Porter recipe on barclayperkins.blogspot.com. Will at perfectpint.blogspot says it is fantastic. I keep meaning to brew a modified version of it myself.
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Old 03-25-2013, 03:35 PM   #7
patto1ro
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Apr 2005
Posts: 252
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Looks like an East India Porter to me.

 
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Old 03-25-2013, 03:57 PM   #8
billl
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May 2012
Raleigh, NC
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That much roast barley is definitely going to be up front. I'm not sure I'd call it a black IPA, but it looks tasty.

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Old 03-25-2013, 05:13 PM   #9
Tiroux
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Sep 2012
Thurso, Québec
Posts: 470
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I'm pretty set on India Porter for the moment... The final recipe will be decided on the spot

 
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Old 03-26-2013, 12:48 AM   #10
kingwood-kid
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Jul 2008
houston
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Just to clarify, patto1ro is Ron Pattinson, author of the Shut Up About Barclay Perkins blog I mentioned above. If he says it's an East India Porter, it's an East India Porter. And yeah, looks tasty, my aversion to Fuggles not withstanding. What yeast did you have in mind?
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