When I used extracts I rarely got below 1.020. The sugar will help, but I really suggest going all grain. Your beers will get under 1.010. I was relunctant to go to all grain at first because I thought it would cost a lot $, but I use Denny's cooler, batch sparge method and it barely costed me anything. You already have a turkey fryer and are used to doing full boils, so this won't be a huge step for you.
I made a Black IPA on Monday and I used only .5# of Carafa (5 gal batch) and it turned out dark brown. Next timeI think I'll use .75# or 1 # of Carafa, but I'm sure it will be tasty. Thanks for the advice
I have to admit I was skeptical at first concerning a Black IPA, but I had one that was good and I could definitely taste the Chocolate malt in it. The hops weren't that big, so I guess you could consider it a hoppy brown ale because it was more of a brown color than black.
I just tasted my first Denny Rye IPA and I love the wonderful spiciness of the rye malt combined with the Columbus hops. I was just wondering if anybody has used rye malt in other beer styles besides IPA?