Black IPA Malts?

Take a look at SOME of the German lager and British Ale styles...not really all that ancient. What constitutes something that is Worthy (sorry) of a new sub-catagory of a particular style? Let's live in the 21st Century and reverently remember what they drank before penecillin was discovered.

Cheers

 

Well not this CDA business, that's for sure. The style is too new and/or not established to claim there's sub styles already. So CDA claims theirs are more roasty than what? The original Vermont Black IPAs? Stone's 1 example? Are we or they sure about that? Are there really enough CDAs or Black IPAs out there to claim there's a clear difference between roasty and not roasty ones, and even so do we already need a sub-style here to understand some are going to be a bit more roasty than others? If ones are really roasty are they not better listed under American Stouts? So the style guidelines should read: Black IPAs - a little roast is acceptable and common and CDA - a little more roast than Black IPAs is acceptable and common. Really?

 

A DMZ needs to be established between Hoppy Porters and Black IPAs. Either the 39th or 17th parallels will work.

 

Black IPA malt base isn't nearly as roasty or chocolatey as a Porter. Hoppy Porter shouldn't have as high IBUs and hop flavor/aroma as Black IPA. They are similar for sure but there's enough here to distringish them, and if you can't taste the difference then you probably got a crappy black ipa or porter.

 

Actually, neither style/catagory uses a roasty or chocolatey base. The base is almost always 2 Row of some kind and the roast/chocolate malts are either dehusked or wheat. I love hoppy Porters and Black IPAs, but like you said, they ARE different in significant ways. A Black IPA is a lot like a Schwartzbier with a lot more bitterness and a lot more fruitiness from the yeast and hops...so they're all similar, but different animals

 

could a special b ever work in a BIPA

 

Sure, why not? As long as judicious amounts are used and the SRM is in the ballpark

 

Didn't mean base malt just overall malt profile. I would say schwarzbier is like a black pilsner more than black IPA but they both use huskless black malt or sinamar (could work in a black IPA but not as common) so I could see your comparison.

 

When I have sought some dark color without acrid roast character, I have cold steeped black patent and black roasted barley. It's always been 0.5# or less, total roast malt. I don't know that I have notes on ratios. I suspect I kept it at mash ratios, so maybe 1-2 pints of dechlorinated water. Steep in the fridge overnight and filter the next day. But I also may just use a dehusked grain like carafa special or midnight wheat, in which case I just add to a regular mash.

 

I have made a CDA-BIPA following this malt bill almost exactly (75 L crystal, instead) and also the hop bill (with some Cascade, also). This malt bill definitely gives a small amount roast if the Carafa III Special is added to the mash. Overall, I agree that this a good place to start.