Black IPA or whatever we call it now...

[theowlman16]

Check my 10 gallon all grain recipe...Lookin for hoppy with a bit of roasty. Also need a yeast recommendation. Thanks!

21 lb. Pale Malt​
1 lb. carapils​
4 oz. carafa​
1 lb. crystal 60​
1 lb. roasted barley​
1 lb. black patent​
8 oz. chocolate malt​
1 lb. flaked wheat

Even mixture Columbus/Calypso​
2 oz. at boil​
2 oz. 15 minutes left​
2 oz. 10 minutes left​
2 oz. 5 minutes left​
4 oz. at flame out​

 

[mmahu]

Carafa should be the de-husked one, namely the Carafa Special I, II or III. I would however get rid of the black patent and the roasted barley, as I think you are moving into the stout territory.

Keep the de-husked Carafa for colour and the chocolate for a bit of roast and dump the others.

I would keep the Crystal or change it ot something like Melanoidin Malt for the malty/sweetness that brings.

I would also dry hop the beer.

PS: If you have a favourite IPA recipe, take that and add some Carafa and that should give you the Black IPA you desire.

 

[Steveruch]

The current issue (May/June) of BYO has an article about brewing black versions of pale beers.

 

[BrewSomeMore]

Half the Columbus on the flavor additions, it will overpower the Calypso. I like Calypso but its kinda delicate and gets overpowered easily. I made Cascadian Dark Ale/Black IPA(whatever you want to call it) last December, and still have some left. American II is a great choice because it gives it a good malt character while still retaining the hop flavor.

 

[kh54s10]

I agree with the Black Patent and Roasted Barley getting you a stout. The carapils and the flaked wheat won't add much. Use the debittered, Special Carafa, some crystals and some chocolate.

For the hops I would bitter with the Columbus, eliminate the 15 and 10 minute additions then spread the rest between a 5 minute and a hopstand at 170 degrees or so for 20 minutes, Though I usually add the hopstand a little warmer and continue cooling during that time. Then dry hop with at least a couple of ounces.

I haven't used those two hops together so I can't advise on amounts.

 

[jmartie13]

The title made me laugh, I have a pretty solid Black Rye "IPA" recipe I've used several times. When I went to enter it into a competition to brew a production scale batch for sale at a brewery I couldn't call it a Black IPA.... So, I wrote on the sheet "Hoppy Black Ale". It scored well too. Anyways, I used chocolate and special carafa to get the color, did a bittering addition early, then did 6 ounces of hops from 5 minutes down to 170F, and dry hopped with 3 oz. SO, it looks like I'm on the same page as the previous poster!

I've fermented this beer with 1056, 1272, and WL001. My notes lean towards 001 or 1057.

Cheers!

 

[oylerck]

Check my 10 gallon all grain recipe...Lookin for hoppy with a bit of roasty. Also need a yeast recommendation. Thanks!



21 lb. Pale Malt​

1 lb. carapils​

4 oz. carafa​

1 lb. crystal 60​

1 lb. roasted barley​

1 lb. black patent​

8 oz. chocolate malt​

1 lb. flaked wheat



Even mixture Columbus/Calypso​

2 oz. at boil​

2 oz. 15 minutes left​

2 oz. 10 minutes left​

2 oz. 5 minutes left​

4 oz. at flame out​

Try a midnight wheat over the black patent and chocolate malt. This seems to be a reoccurring suggestion for black rye IPAs. Boulevard had one that did this and also a local brewery up here did as well.

This is the malt bill of the Boulevard. I emailed them a few months back to see if I they would share the recipe. The wheat is midnight wheat which wasn't an option in BeerSmith.View attachment ImageUploadedByHome Brew1492651299.692623.jpg

 

[theowlman16]

I don't want just a dark colored IPA, I actually want some darker, roaster flavors. I use the wheat for a fluffy head.

 

[mmahu]

Carafa Special provides roast, but not as much as roasted barley and other black malts. The Chocolate malt will also add roastness to your beer. You can add a bit of roasted malt on top of that, but it should only be a little, as it could easily push the taste off-balance.

I never tried Midnight wheat, but from description is sounds like the perfect thing for a Black IPA. Maybe keep the Carafa and add a bit more Midnight wheat and take out the rest of the roast malt.

In the end, if you feel like you want even more, you could brew the beer as you imagined it and then write back on how it went.

I think we all agree that experiments should be undertaken, as this helps us all brew better beers.

 

[oylerck]

Just curious at what point does this become a hoppy porter instead of a black IPA? Not that labels matter, I just don't drink many porters or stouts.

 

[Upthewazzu]

I recently made a black IPA with Carafa I, and it ruined the beer, IMO. Way too much chocolate flavor. Stick with blackprinz or some other non-chocolate malt.

 

[officeboy]

Just curious at what point does this become a hoppy porter instead of a black IPA? Not that labels matter, I just don't drink many porters or stouts.

I think an english porter will have a lot more residual sweetness with roasty and caramel malt flavor. Also the suggested IBU's is 18-35 which is pretty far from IPA's 50-90.

 

[mmahu]

I recently made a black IPA with Carafa I, and it ruined the beer, IMO. Way too much chocolate flavor. Stick with blackprinz or some other non-chocolate malt.

Was it the Carafa Special ( de-husked ) or the normal Carafa, which imparts too much roast and bitterness?

There is quite the difference between the two types of Carafa.

Anyway, I know that each individual has his/her own prefence towards what and how much roast/bitterness/chocolate they prefer. Some will want more chocolate notes than others, but that does not mean their tastes are off.

 

[Upthewazzu]

Dehusked

 

[officeboy]

This thread is funny to me because I just made a black... something in the middle of schwarzbier/ipa. (black pale ale?)
It was partigyle off a RIS, but only 2 row, munich and oats were mashed. In 6 gallons (preboil 0.041) I steeped 2 lbs of black patent. I'll show you too much roast~!

 

[dstockwell]

I don't want just a dark colored IPA, I actually want some darker, roaster flavors. I use the wheat for a fluffy head.

You could cold steep the black patent, gets some roast without astringency.