I would say if the fermentation temperature got up into the high 70's you can definitely get fruity esters and even some fusel/hot alcohol flavor.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
That's funny, I've noticed just the opposite. New brewers (at least ones I've sampled beers from) , especially ones that start as extract/steeping grains brewers, often have overly sweet , underattenuated beers due to the lower fermentability of many extracts. And making things worse, a lot of them use way, way too much crystal. But to answer your question, to build body in an AG beer, a higher mash temp (154-160F) along with use of wheat, rye, or flaked barley would help, as would choosing a less attenuative yeast strain. As for being flavorless, that's a recipe issue. Gotta experiment with malts and hops.I agree with this +1. I even had this problem with some of my early, extract brews.
One thing that I've never understood about brewers wanting to avoid roastedness in a black IPA. Isn't that most of the point in making it black? If you're not wanting any roasted flavor in your black IPA, why not just make an IPA. Somebody please set me straight if I'm missing something lol.My point is by adding the dark candisyrup you not only get a dark color, but also nice flavor. A flavor that I prefer over roast with American citrusy hops. I don't have a problem with roast flavor or even some in a black IPA, but like it better in a stout. Most IPA recipes don't have dark candisyrup, so it is different than making just an IPA.
Yes, it gives a nice dark fruit flavor that plays well with hops. I learned this trick from a friend (Justen Pelton)who makes great beer. I've used the Candisyrup in Belgian beers many times and the flavor came out nice in those beers so I gave it a try. It helps get a dark color with no roast flavor. I don't like roast and citrusy American hops together.
I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.
Interesting. Does the Candisyrup impart significant flavour?
I use 1 lb. of the Candisyrup 180 and .75 lb. of Carafa III for a 5 gal batch. It also helps keep the beer dry and not too thick in body.My secret weapon in my Black IPA is Candisyrup D-180 and some Carafa III. I don't like a lot of roast, but rather a hoppy, dark fruit flavor.
Hmmmmmm! This is an interesting idea. This is my first Black IPA so I will probably stick to grain only, but this sounds like a very interesting idea going forward. How much would you typically use and how much Carafa III?