My first recipe

[emerex]

OK, so I did some searching for an American Black IPA/Cascadian Dark/Black IPA/yadda yadda and came across several recipes out there for the style. So I took some notes from them and made my own. I'm new to brewing but I knew with this style i wanted around 60-70 IBU and to lean more toward piney/roasted/floral than the roasted/citrus that most people make. So after some research, this is what I came up with. Please let me know what you think!! (Chachi is my nickname in my circle of friends, definitely not a possible name hehehe, can't name it till I taste it.)

Black IPA Chachi Style
American Black/Cascadian Dark/Black IPA
Type: Extract
Batch Size: 5.00 gal Brewer: Justin Smith
Boil Size: 2.43 gal
Ingredients

Amount Item Type % or IBU
5.50 lb Pale Malt (2 Row) US [Boil for 15 min] Extract 50.55 %
2.50 lb Pale Malt (2 Row) US (2.0 SRM) Extract 22.98 %
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 13.79 %
0.75 lb Carafa II (412.0 SRM) Grain 6.89 %
0.63 lb Special Roast (50.0 SRM) Grain 5.79 %

1.00 oz Warrior [16.00 %] (75 min) Hops 29.2 IBU
1.00 oz Simcoe [13.00 %] (5 min) Hops 4.5 IBU
0.75 oz Warrior [15.00 %] (2 min) Hops 1.7 IBU
0.25 oz Warrior [16.00 %] (Dry Hop 7 days) Hops
0.25 oz Simcoe [13.00 %] (Dry Hop 7 days) Hops

0.50 tsp Irish Moss (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 15.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.18

Bitterness: 64.4 IBU
Est Color: 28.7 SRM

 

[Oldsock]

The malt bill looks fine, although I would back down on the crystal malt (I like my hoppy beers to be pretty dry, and extracts tend to be less fermentable). Hops look alright as well, but I would boost the late boil and dry hop additions to give it a hoppier aroma. Good luck

 

[emerex]

Thanks for the feedback! I'll give that a shot. I imagine its something I'll brew several times until I get it just the way I want it.

 

[dcp27]

the names a bit decieving, but special roast is more toasty than roasty. kinda like a stronger version of biscuit. it'll certainly work with this, but not sure if its the flavor you wanted. I agree with oldsock on cutting back the crystal and bumping up the late hops. also, warrior isn't piney, id go with chinook instead if thats what you're after.

 

[alexdagrate]

Definitely scale back on the crystal 10L. Is the Carafa II you're using the "Special" aka de-husked variety? If not, you may want to cold-steep it rather than heat-steep.

Simcoe or Perle would give some good piney-ness. I always use Simcoe in any CDA that I make, even if only a little.