« on: April 28, 2011, 08:55:41 am »
Here is my personal take on CDAs/India Black Ales, so take it with a grain of salt. But I have brewed about 10 over the last 3 years or so and regulary score well in competitions with them.
Ditch the chocolate malt all together and go with 5% carafa III. It is not just a color addition! There should be a slight roasted note in CDAs/IBAs but not as strong as stouts or porters. You can add the carafa on top of your mash or at the end or I just add mine in at the beginning because I am lazy. I really don't think it makes a difference. IMHO, chocolate malt has no business being in CDAs/IBAs. I find the flavor conflicting, why it works in an american brown ale and not an IBA/CDA I don't know.
You have to much crystal malt as well. Pick one and go with it, preferably the C-40L. Again, 5% of the grist. C-60L would work as well. I would elimitate the C-120L altogether.
Carapils or Wheat would be a better option than oats. But, I have never used any of them in my IBAs/CDAs. If you have good control over your process and fermentation I have not found much need for them. Plus you get a lot of dextrinous mouthfeel from the hops.
Cut back on the Munich to 10% of your grist. I think you have too much in there.
In regards to the hops, you can certainly leave the warrior where it is out. I would actually bump up you 20 and 5 minute additions to an ounce each at 20 and not less than an ounce each at 5 min. Definitely double the dry hopping. For a 1.070 beer you need more hop flavor and aroma.
Hope this helps, like I said, just my opinion. Take from it what you will. I enjoy the style, but sometimes the debate about it can get a little heated;)