First Recipe for Indian Black Ale or BIPA or CDA

[rjelm90]

Hi, ive been doing some research on the BIPAs to see if i could come up with a good recipe, so far this is what ive got. Its a 6.08 gallon batch, my efficiency is 68%

14 # 2row
1 # Crystal 60
5.3 oz # Crystal 120
10.6 oz # Chocolate
4 oz # black patent malt.

0.5 oz chinook 60 min
1 oz amarillo 30 min
0.5 oz brewers gold 30 min
0.5oz warrior 10 min
0.5 oz warrior flameout

I will mash at 154F. I know carafa III is recommended for this style, but i cant get my hands on it, so i was wondering how to get more color from chocolate and black patent, without a lot a roast, any tips? Im relatively new to brewing so any help is appreciated.


OG: 1.062
IBU 58.4
SRM 27.9
ABV 5.9%

 

[sptaylor70]

Why are you brewing a CDA? Is it for the novelty of the color? I like CDAs because I like the counterpoint the roast flavor makes to the hoppiness.

Without Carafa 3, and without wanting the roasted flavor that black patent can bring, your options are limited. If you drop the black patent and replace all of your pale with Munich, you should have SRM 30-35, depending on how dark the Munich is. If you're satisfied with SRM 27, you could then cut the chocolate down to ~6 oz., which will also ameliorate the roasted flavor. Going to Munich will dramatically change the flavor profile, but keep you as far from roast as you can get and still get the dark color.

The choice of Warrior as a flavor/aroma hop is interesting - it's usually used for bittering only. Are you trying for big, citrus flavor? You could try Falconer's Flight blend, a high alpha finishing blend of Simcoe, Citra, Sorachi Ace, and a couple of other, experimental, varieties. Or Cascade. Or more Amarillo.

What yeast are you thinking about?

 

[thaymond]

As a suggestion for your grains, Flip flop the 120 and Chocolate numbers. If you want straight color, add 2-3 oz of debittered black.

For hops, I'd use warrior for bittering, and pair Amarillo with simcoe. What hops profile are you looking for?

I'd use a clean yeast like wlp001 or wy1056 to accent the hops.

Its your brew though, these are just personal suggestions. Good luck!

 

[jfk69]

Instead of the black patent, which I think gives a harsh, almost astringent characteristic in larger quantities, try Briess Blackprinz. All the dark color without the negatives that black patent can have. JMO.

 

[freisste]

You could also cold steep your roasted grain. It will give color without the roast.

Or so I've been told. I've been kicking around the idea of a BIPA for a while, but haven't gotten around to it...

 

[rodwha]

Or try midnight wheat. Less roasty than carafa special from what i've been told.

 

[heckler73]

a friend of mine made a pretty good one.

http://bb.nsmb.com/showpost.php?p=2791006&postcount=752

 

[punkrawkgeek]

I did a batch of the BIPA from the recipe section... The Darth Vader BIPA. It came out really nice. Not as hoppy as I would of liked it, but dad isn't a big HOP guy.
Nice to see a fellow North Vancouver brewer in here.

a friend of mine made a pretty good one.

http://bb.nsmb.com/showpost.php?p=2791006&postcount=752

 

[peterj]

That's not nearly enough late addition hops. And as was said before, I don't think warrior is a very flavorful hop, though I've never actually used it as a late addition. I would go with bold flavored American hops for the flavor/aroma additions like Centennial, Cascade, Simcoe, Amarillo, Chinook, etc. And put in at least 2-4 oz in the last 10-15 minutes of the boil. And definitely dry hop with more of the same. 2-4 oz probably.

 

[dcp27]

looks more like a robust porter than a BIPA. needs more hops and less crystal. definitely drop the black patent too and see if you can find one of the other dark malts already mentioned (blackprinz, midnight wheat). based on the hops you listed, i'd be flipping your schedule, i.e. warrior to bitter, the rest at the end, and move those 30min adds later too. using what you've already listed, i'd go closer to something like
14# 2row
12oz C60
12oz choc
1oz warrior @60
0.5oz brewers gold @10
1oz amarillo @KO
0.5oz chinook @KO
and then get more hops to do a dry hop

 

[rjelm90]

Hi, thanks for the replies, I've been kicking around the idea of making a recipe for a CDA, that was my first draft. But my main problem is I can only get those grains, and yeah, basically all I can get is dry yeast, so I was planning on using the Safale US-05. I'm looking for a citrusy flavor and aroma, i did those hop combinations because it seemed different, I know they're not usually used like that. I'm giving CDA a thought because it seems like a great style with some pretty interesting flavor, and have only had one example of it, and it wasn't very good, so i thought maybe i'd make one I like myself.