Righlander
Well-Known Member
so what are the opinions on using roasted barley to an IPA? like only 4oz or something?
I hear you...you should really try a Black IPA. I've been wanting to make one for a while. Its basically an IPA that is black in color, and just has a slight roasted flavor to it. My 2 fav combos-roasty and hoppy! Here is a recipe I recently came across, that sounds like its tried and true. Here is a link for it. Just use Carafa III instead of roasted barley, and some mid-range crystal.
Brewing styles (such as IPA) should be followed if submitting to a competition, but other than that, I say experiment with the flavours you like, even if they are not traditionally in the style. Personally, 2-3oz of roasted barley in a 5 US gallon batch of IPA gives a very nice taste, with just a hint of roastiness. I reccomend using brewing software, so that you can get a good idea of how the roasted will affect the IPA's colour, although, again, if its not for a competition, this is personal preference.
What are you going for? It won't be an IPA and a CDA doesn't have that much roasty character; you use Special Roast and Carafa to get the color w/out the roastiness.
CDA's are NOT very roasty. The Carafa gives it color WITHOUT the roastiness of Roasted Barley. Some brewers use liquid Sinimar to get color w/ NO roastiness. The roasty character should be VERY subtle. If you closed your eyes your initial impression should be "That is a damn fine IPA," then the roast sneeks in, playing slightly different hoppy notes that a classic IPA just can't seem to hit.
Have you ever brewed a big hoppy American stout or Imperial Stout? I think that may be what you are looking for...Roasty, coffee, chocolate, dark dried fruits, and HOPPY, HOPPY, HOPPY :rockin:
this is exactly what im looking for.
i just love the roasty taste so much i wanted to impart a bit in my IPA.
I love Carafa Special malts, but that is not the first thing that comes to mind when I think "roasty". He should use Roasted Barley for that, maybe 2 oz vs 4 oz. Carafa is too smooth, which is why it makes a phenomenal schwarzbier.
I love IPAs, but a "roasty" IPA doesn't sound good to me. A hint of roast, sure. But "roasty" and hoppy don't always blend that great in an IPA..
Just checked their website, Otter creek Alpine Black IPA. They use 2 row, caramel 60 and carafa III. 60 IBU
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