Black IPA Critique

Discussion in 'Homebrewing' started by geneseohawk, Nov 6, 2013.

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  1. geneseohawk

    geneseohawk Initiate (0) Nov 4, 2008 Illinois

    OG- 1.067
    FG- 1.010
    ibu's- 74











    Pale 2 Row
    Cara-Pils/Dextrine (2.0 SRM) Grain 2 12.7 %
    Black (Patent) Malt (500.0 SRM) Grain 3 8.2 %
    Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 6.1 %

    Simcoe [13.00 %] - Boil 60.0 min Hop 15.6 IBUs
    Columbus (Tomahawk) [14.00 %] - Boil 60.0 min Hop 8.4 IBUs
    Cascade [5.50 %] - Boil 45.0 min Hop 7.2 IBUs
    Cascade [5.50 %] - Boil 15.0 min Hop 13.0 IBUs
    Chinook [13.00 %] - Boil 15.0 min Hop 30.7 IBUs
    Amarillo Gold [8.50 %] - Boil 0.0 min Hop 0.0 IBUs
    California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -
    Cascade [5.50 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
    Simcoe [13.00 %] - Dry Hop 7.0 Days Hop 0.0 IBUs
     
  2. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    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
     
  3. Tebuken

    Tebuken Initiate (0) Jun 6, 2009 Argentina

    I would drop BP a bit.
     
  4. JohnSnowNW

    JohnSnowNW Initiate (0) Feb 6, 2013 Minnesota

    That's WAY too much BP.
     
  5. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    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!
     
  6. Eriktheipaman

    Eriktheipaman Pooh-Bah (2,303) Sep 4, 2010 California
    Pooh-Bah

    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?
     
  7. koopa

    koopa Initiate (0) Apr 20, 2008 New Jersey

    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.
     
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  8. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

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

    mattbk Savant (1,111) Dec 12, 2011 New York

    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.
     
  10. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    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
     
  11. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    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.
     
  12. jucifer1818

    jucifer1818 Initiate (0) May 15, 2011 Florida

    ^ 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 :wink:
     
  13. Boonedog

    Boonedog Initiate (0) Apr 10, 2013 Illinois

    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.
     
  14. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    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).
     
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