Author Topic: Thoughts on Black IPA recipe  (Read 3728 times)

Offline -Liam-

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Thoughts on Black IPA recipe
« on: March 02, 2015, 12:57:36 AM »
I'm planning on brewing a Black IPA and have come up with the following recipe. I would be grateful of input/suggestions/criticism etc.

5 Gallons

11lbs Briess 2 Row
13oz Carafa Special III
8.3oz Carahell
4.5oz Flaked Oats
3oz caraaroma

1oz Columbus FWH
1.25oz Centennial 15mins
1.25oz Centennial 10mins
2oz Columbus 0mins
1.5oz Centennial 0mins

Perhaps dry hop with 3-4oz Columbus Centennial mix

Mash at 152F    OG 1.070  IBU 85
Wyeast 1098 @ 68F

Offline fmader

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Re: Thoughts on Black IPA recipe
« Reply #1 on: March 02, 2015, 01:06:21 AM »
That's a nice amount of carafa III. i use a few ounces of chocolate in mine to add a touch of roastedness along with 3/4 lb of C60 for body, but you might get that with the carahell. I use a bunch more hops but thats what I do lol. You're hop schedule looks good. And yes, definitely dry hop 4 oz. Cents and columbus will be a good combo in this beer.
Frank

Offline quattlebaum

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Re: Thoughts on Black IPA recipe
« Reply #2 on: March 02, 2015, 01:50:36 AM »
i really dig centennial in CDAs seems to play well with the roast.  that does seem like alot of carafa lll but who know could be magic:) I use about 6% carafa ll for around 26 srm.  I like my 0min additions as whirl pool additions for 30 min or so and dry hop for sure.

Offline dannyjed

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Re: Thoughts on Black IPA recipe
« Reply #3 on: March 02, 2015, 02:13:17 AM »
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.
Dan Chisholm

Offline -Liam-

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Re: Thoughts on Black IPA recipe
« Reply #4 on: March 02, 2015, 02:57:06 AM »
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?

Offline fmader

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Re: Thoughts on Black IPA recipe
« Reply #5 on: March 02, 2015, 03:14:44 AM »
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?

I use 12 or 14 oz carafa III plus 4 oz of chocolate. I think you have a good number.
Frank

Offline dannyjed

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Re: Thoughts on Black IPA recipe
« Reply #6 on: March 02, 2015, 03:43:48 AM »
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?
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.
Dan Chisholm

Offline erockrph

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Re: Thoughts on Black IPA recipe
« Reply #7 on: March 02, 2015, 04:21:38 AM »
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.
My Belgian Dark Ale is based on a similar idea. Dubbel malt bill and yeast, APA gravity and hops (mainly Caliente for that big red plum aroma). It works really well.
Eric B.

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Offline pinnah

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Re: Thoughts on Black IPA recipe
« Reply #8 on: March 02, 2015, 01:01:30 PM »

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?

Offline tonyccopeland

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Re: Thoughts on Black IPA recipe
« Reply #9 on: March 02, 2015, 09:26:24 PM »
I've been working on a Black IPA recipe as well.  Can someone help me with the differences on using 1# Midnight Wheat versus 1# Carafa Special III? 

assuming a recipe along the lines of 13# 2 row, .75# C60, and 4 oz. Chocolate malt...
« Last Edit: March 02, 2015, 09:29:31 PM by tonyccopeland »
-Tony

Offline dannyjed

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Re: Thoughts on Black IPA recipe
« Reply #10 on: March 02, 2015, 10:33:46 PM »

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?
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.
Dan Chisholm

Offline Steve Ruch

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Re: Thoughts on Black IPA recipe
« Reply #11 on: March 02, 2015, 11:01:32 PM »
I've been working on a Black IPA recipe as well.  Can someone help me with the differences on using 1# Midnight Wheat versus 1# Carafa Special III? 

assuming a recipe along the lines of 13# 2 row, .75# C60, and 4 oz. Chocolate malt...
I recently did a three gallon batch of Black IIPA with 12 ounces of midnight wheat cold steeped, boiled, and added on day 12: very dark brown and virtually no roastiness.
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Offline fmader

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Re: Thoughts on Black IPA recipe
« Reply #12 on: March 03, 2015, 12:20:07 AM »
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.
Frank

Offline HoosierBrew

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Re: Thoughts on Black IPA recipe
« Reply #13 on: March 03, 2015, 12:34:31 AM »
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.

I like a touch in mine, Frank. Not so much that it clashes with the hops, but not just dyed black IPA either, like you said. My favorite way is to use Midnight Wheat for the color, then 2-3 oz of chocolate for a little roast.
Jon H.

Offline erockrph

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Re: Thoughts on Black IPA recipe
« Reply #14 on: March 03, 2015, 01:21:21 AM »
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.
I agree. It's no different than adding green food coloring to your beer on St Patty's Day.

Semantics of hoppy porter vs Black IPA aside, I think you need at least a little bit of roast otherwise I don't see the point. Personally, I like the combo of citrus and roasted coffee/chocolate quite a bit. It can be overdone, but I like a good amount of roast in my Black IPA's.
Eric B.

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