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I've never used sugar before, but I'm intrigued. I'm not too worried about fg so that's definitely something to consider. I just don't want any kind of creaminess whatsoever. Thanks for some feedback. I have to brew soon to get this thing ready for the competition.

No other ideas? Any help would be appreciated.

Whatever happened to dank IPA's? Too much juice these days.

Working on an updated recipe to enter a local homebrew competition. I want this one to be a little less "black", "drier" (for lack of better word; the last one batch was too creamy), and crisp-er (just making up words at this point). This is what I have so far for a smaller 3.75 gallon batch...

Yeah that's what I'm assuming. I read a lot about people steeping it but I was under the impression it wasn't supposed to impart those flavors in the first place. Maybe more Carafa instead next time?

Update.... Finally had one tonight after a more appropriate priming period. Two notes: 1, it's a bit more roasted than I wanted. Not a ton, just a little. 2, it's creamier than I wanted. It's still pretty dry, but it's not crisp. Feels more like a porter or light stout in my mouth than an...

FG was 1.018. Mashed at 149. Had another today. Wasn't as blown away, but still good. The extra few days seemed to really help take the edge off from the last bottle.

Wasn't sure going into this, but I really do now. Somehow it just works. They're definitely not typical hops for this kind of beer but I'm really happy with how it turned out. Would be interesting to know how different it'd be if I just added them to the boil instead of FWH.

Not the best photos, but I'll try to get some more next week when I try it again.

*Update* Tried one last night and was blown away!! Only a week in the bottle and it seemed nearly fully carbonated. On top of that, it was actually pretty dang good. Highlights - The AROMA! This was the best part. The dry hops packed every bit of the punch I hopes, amazing. The Roast...

I actually bottled last week. Brewed three weeks ago. Was a heck of a day. Did I mention this was my first all grain brew AND the first recipe I made?? Forgot to attach the silicon tube from my false bottom to the ball valve on my mashtun. Had to drain it. Reach into hot grain, burn my hand...

Trying to help get this train back on the rails...gah, I can't stand anything bourbon barrel aged. And chili pepper/spicy beer is for the birds.

Any other thoughts or suggestions? Looking to brew very soon.

I was planning on ignoring the IBU's in the whirlpool as you mentioned that you do. I think the 1.5oz at 60min should be ok. I've gotten a little timid with the Mosaic hops for bittering since I know that's not exactly their usual intended use. As for yeast, I just figured I'd go with SafAle...

This is what I have now. I made the hop changes as listed above and took out the Carafa III Special and replaced it with Midnight Wheat. 19 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.6 % 13.6 oz Carafa Special II...

I had seen that most recipes I found used the Carafa, but the more I read the more Midnight Wheat looks like the way to go, or at least some kind of combination. Appears to be smoother and less astringent, as well as darker. Rippajak, taking your advice and dropping the 60min hops to 1.5oz or...

Thanks for the reply! How about cranking up the Carafa III to 12oz (3.6%) and the Carafa II to 8oz (2.4%)? That puts the SRM up to 37.9. Also considering upping the first wort hops to 3oz and the flameout hops to 3oz as well. Thoughts?

First time posting, so I hope I don't do anything here to get kicked out! I'm trying to put together a recipe for a single-hop Mosaic Black IPA maxed out on both the hop flavor/aroma and alcohol content. Below is what I have so far. I'd greatly appreciate any comments and/or suggestions...