Chocolate Malt in IPA?

[bigchristheman]

I was wondering if anyone has tried this with success. This was one of those things that I always tried to stay away from, as really fully bodied and sweet IPA's and Double IPA's are not my thing at all.

Sierra Nevada came out with a new Ruthless Rye IPA and gave this information about it:

Bittering Hops: Bravo
Aroma Hops: Chinook & Experimental hops
Dry Hops: Chinook, Citra & Experimental hops
Malts: Pale, Rye, Caramel and Chocolate
Yeast: Ale Yeast

Has anyone here used chocolate malt in a hoppy or dry beer with success? It is inspiring me to think outside of the box a little more.

 

[Reno_eNVy]

Sounds good. Also consider trying dehusked versions of Carafa II and III as they are quite common in Cascadian Dark Ales.

 

[MrOH]

I'd assume the chocolate malt was there mainly for color adjustment. For some reason, a lot of people hear rye and think red.

 

[dankev]

I've been making an imperial ipa with 1/4 lb of chocolate. I wanted a deep red ipa, and the chocolate did it. It's a delicious beer.

 

[dmckean44]

I once tried to make a black IPA with some british chocolate malt and ended up with a stout.

 

[eanmcnulty]

I've been making an imperial ipa with 1/4 lb of chocolate. I wanted a deep red ipa, and the chocolate did it. It's a delicious beer.

I did the exact same thing! The color is really nice.

 

[stevea1210]

I have an IPA I put chocolate in. I love it. I don't quite consider it a cascadian dark ale, but it is a bit more complex malt profile than a standard ipa.

Recipe: Blackeye IPA version 4- 14B

 

[beerandcoding]

I believe surly uses a dash of roasted barley for color and dryness in their furious ipa.

Cheers!
Kevin