Black IIPA and Carafa additions

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1971hemicuda

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Alright, so i'm brewing a Black IIPA in a few weeks. I have everything down, got the recipe, i'm ready to go! Single Hop Citra BIIPA

Type: All Grain Date: 12/24/2011
Batch Size (fermenter): 11.00 gal Brewer: Jason Sharp
Boil Size: 13.86 gal Asst Brewer:
Boil Time: 90 min Equipment: RIMS - 10 gallon
Final Bottling Volume: 10.25 gal Brewhouse Efficiency: 80.00

Amt Name Type # %/IBU
27 lbs Pale Malt (2 Row) US (1.8 SRM) Grain 1 79.4 %
1 lbs Aromatic Malt (26.0 SRM) Grain 2 2.9 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6 2.9 %
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7 2.9 %
4.00 oz Citra [13.40 %] - First Wort 120.0 min Hop 9 79.1 IBUs
1.50 oz Citra [13.40 %] - Boil 5.0 min Hop 11 4.9 IBUs
1.50 oz Citra [13.40 %] - Boil 20.0 min Hop 10 15.0 IBUs
5.00 oz Citra [13.40 %] - Dry Hop 14.0 Days Hop 13 0.0 IBUs
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8 2.9 %
1.0 pkg Pacman (Wyeast #1764) Yeast 12 - (4L starter)
1 lbs Carafa Special II (Weyermann) (415.0 SRM) Grain 4 2.9 %
1 lbs Carafa Special I (Weyermann) (320.0 SRM) Grain 3 2.9 %
1 lbs Carafa Special III (Weyermann) (470.0 SRM) Grain 5 2.9 %

My question is mainly on the Carafa...should I add with all the rest of the grains at the start of the mash? Or should I wait till the last 10 minutes of mash, then mash out so I don't get any roastiness (i know, its debittered/dehusked and shouldn't be roasty)

I've seen a few ways to do this, but I was thinking just toss it right in

Thoughts??

Cheers! :mug:
 

Gritsak

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Why are you using all three different versions of carafa? For a 11g batch, you'll probably only need 1-1.5lbs of carafa III to get a black final product.

I've done a full mash with carafa and crushed it super fine and added it at the end of the mash- both produced dark beers with minimal roasted character . The time i did a full mash was in a black DIPA and it was perfect.
 
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1971hemicuda

1971hemicuda

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Why are you using all three different versions of carafa? For a 11g batch, you'll probably only need 1-1.5lbs of carafa III to get a black final product.

With 1.5 lbs of III i only get an SRM of 28...which, yes, is dark, but not black. I was thinking I wanted something up near 40 for it to be black...

Granted, I can always adjust!

I'm thinking i'm just going to mash them all together then. If i don't like the outcome, the good news is...i can brew it again!

Thanks for the 411
 

Face Eater

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My last stout was around 28-30 srm and is just on the border of black. I would say its doable around that srm but when I think black I think around 35-40 srm.
 

jtejedor

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I just did a 5 gallon batch of black IPA and used around 14 and half ounces of midnight wheat. Its pretty darn black and does have that tiny bit of a roast edge so next time I think I am going to try adding at last 10 minutes as others have suggested.
 
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