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Why do you have to use carafa? I used 1/4 of black malt in my last IBA. It was tasty.
Carafa, being debittered, will provide more restrained roastiness, bitterness, etc. It minimizes the flavor contribution that you get by using dark malts. The other approach is to use Sinamar, which is essentially a cold extract of carafa. The idea being to get the black color with minimal dark roastiness.
It's this concept that many people have trouble with regarding these beers..... what's the point if it's just color and not flavor? I don't have an answer to that. Still trying to expolre more commercial examples (and homebrewed as well) to get my head around this 'style'. The naming thing is another whole issue, but I'm more concerned with flavor/brewing issues. The name will shake out over time.
beersk may have some anger issues to deal with, but i do think he's got a good point on the naming of the style. my local pub has been making a "black IPA" for quite some time and i live in holland, mi. i agree it should be called an "india black ale".
he he. if it's made with cannibis could it be called an "indica pale (or black) ale"?
I'm trying Thames Valley in my current batch. I'll let you know how it works out.I used to use a different yeast every time when I started brewing a couple years ago. Then I discovered US-05 about a year ago and have been using that since. Now, every couple of batches, I'll do something special where I use something other than US-05 and make a starter. I might just start doing that for every batch and using US-05 only in a pinch.
IPAs are mostly what I drink. I prefer more of a balance between malt and hops, with no over the top bitterness. I like them dry also as long as they're not just bitter, but have a great hop flavor/aroma. Most of the IPAs I brew come out dry because I use US-05 a lot and that yeast tends to attenuate like a fox. But I don't hop the hell out of my bittering addition either; most of the hops I add to the boil are near the end. So dry (or malty), not too bitter, and a bombshell of hop flavor and aroma. I guess you could call that "other"...But how do you like your Cascadian Dark Ale?
Funny, they're trying to ban it. That's the only reason I want it.
I hate to say but maybe its not the drinks but the people drinking....
Such as this>
"one of the students said he'd had three tins of this beverage Four Loko and several shots of tequila all in the space of an hour,"
I love vodka with Redline Energy Drink.
every thing at once, it FILLS my 10 gal igloo to the brim,
Long mash (I decocted to achieve a step mash) of 3.5 hours, or you could do a long (over 2 hours) cool (148F) single step
and a VERY long boil (4 hours), approximately 9 gallons collected to make 5
Results, good enough for Charlie to say "Wow!!" at the NHC
http://beerdujour.com/Recipes/ImperialEnglishBW63.htm
Ah, thanks for the link! Well hey, why not? But JESUS 811 calories per pint!?!?! I guess you don't drink it by the pint, eh? And is that 6 months in primary? Oof.
He said black ale, not stupid named rip off of an east coast style ale. That "Cascadian Dark Ale" crap can take a hike.
There's some pretty decent looking 1554 clone recipes kicking around somewhere...can't seem to find them at the moment.
Sorry Bluesman, no hostility towards you, I just hate that whole "Cascadian Dark Ale" business....
Why so hostile? It's just beer.
Distilling, to me, isn't worth the effort. The cost-benefit analysis of distilling vs. going out and buying your own bottle of whiskey is a clear choice. It's cheaper, easier, and less work to buy your own, not make your own.
Isn't that true of brewing as well?
From what I gathered by talking to a guy once who distilled his own spirits, it's A LOT of work. Homebrewing gains you way more than buying beer. Distilling your own gains you way less than buying your own. You might get higher quality, but it's gonna cost ya.
Hey beersk, Didnt you say something like "it isnt all about the money" in that thread about selling Coors in a brewpub? I just figured you were rich and would open a brew pub for philanthropic reasons.
Thanks beersk and bluesman, I will give that one a shot. One question can I use a ale yeast instead of the lager yeast.
