Black IPA Critique

cold steep that BP to get less roastiness/ashyness

It also looks like you IBU calc for each addition are off, boiling simcoe for 60min is gonna get more IBUs than boiling chinook for 15min

 

I would drop BP a bit.

 

That's WAY too much BP.

 

I'd skip the BP entirely and use Midnight Wheat and/or Carafa III Special instead. I'd also skip the 45 minute hop addition. Instead, I'd do it all at 60. Not sure if I like Amarillo in a Black IPA either, but it's your beer!

 

26% of specialty malts seems super high to me. Also what yeast do you plan on using to get that attenuation?

Edit: Nevermind I see 001. That seems pretty high attenuation for that yeast. Maybe SD Super yeast instead?

 

My Black IPA uses 23.5% non-base malts, starts at 1.068 and ends around 1.014 with Nottingham. So it hits 78% a. attenuation with Nottingham (rated for 73-77% which is lower than chico is rated for) without issue. I also use almost as much carapils in the recipe as the OP does in his and don't use any simple sugar. In other words, I think his targets are doable with his yeast choice, provided he doesn't mash any higher than say 150F and pitches the correct amount of healthy yeast.

 

I would do 1/2# Carafa III instead of BP. You want color not flavor.

 

man, i make a real nice BIPA with Amarillo (Carafa III as well) - folks that have tried it said it was almost like an orange porter. tried to sub in Centennials and it wasn't even close. I think Hoppy Feet by Clown Shoes Amarillo - although I've nevr had this beer.

 

I'd call that an american porter/stout with that amount of BP

A black IPA to me should just taste of an IPA but be black. no roast at all

 

Ditto on the Carafa III (6%'ish) in place of BP.

Something is way off on your IBU calculations or maybe you just copied wrong. Cascade at 45 will give you little, recommend deleting or adding at 10/0. I have cloned Stone's Sublimely Self Righteous which is heavy Amarillo/Simcoe at 0/DH with excellent results.

 

^ this. except I like the high concentration of late hops. Should make for a lot of hopflavor, but more at the 60 minute mark would be a good idea. late additions are awesome, but you need some early ones for long term bitterness .

Late bitterness tends to dissipate rapidly. Just a warning to not let it sit too long

 

Dumb style question. Whats the difference between a black IPA and a brown ale that's been hopped like an IPA?
I ask because I brewed the Janet's Brown from Brewing classic styles and its bitter and dry hopped like an American IPA. But its a Brown Ale.

 

I would say that most brown ales tend to have medium-roast grains such as amber or brown malt, plus some darker crystal as well. At least mine do. Probably won't find these grains too often in a black IPA. Color is definitely darker in a black IPA (at least on average).