Black IPA Recipe?

This is probably an abomination of a CDA, but it's all set into motion already and I'm going to brew it ...

Just Wingin' It English CDA

Hopefully this doesn't blow up the thread with outrage and gasps of horror

 

Hmm, haven't been around for a while, but it's nice to know that some things never change, like how passionate homebrewers can be about about the latest "style".

 

>gasp!< how dare you!

but seriously, looks nice. hop bill looks pretty good. let us know how that crisp black malt works out in place of the carafa (i'm assuming it's not de-husked?).

 

yes it is crisp black malt, not de-husked. "In place of" the carafa... well I don't think I've done it with carafa before so not sure I can really tell the dif, but I'll certainly tell how it comes out.

My last four batches have come out either pretty damn good or downright great (well, according to me anyway, lol) so I have high hopes that it will come out good.

 

sounds awesome. i said "in place of" because the consensus seemed to be de-husked carafa II or III was the standard for this style and you're taking some liberties with it.

 

After looking at a few recipes, here's what I came up with for a Black IPA I'll be brewing next weekend. Any suggestions? Think I need to add any sugar to dry it out with the amount of crystal-60 I'm using?

Grain:
14.0# Colorado 2-Row (90%)
0.75# Crystal 60-L (5%)
0.75# Carafa III Dehusked (5%)

Hops:
60 min. - 1.0 oz Warrior
15 min. - 1.0 oz Simcoe
15 min. - 1.0 oz Amarillo
5 min. - 1.0oz Simcoe
5 min. - 1.0oz Amarillo
7 day dry hop - 2.0 oz Cascade
7 day dry hop - 2.0 oz Simcoe

Yeast:
YLabs California Ale

Extras:
1 Whirlfloc tablet @ 15 min.

 

For something a little different but may be of interest;acknowledgements to patto1ro,
http://barclayperkins.blogspot.co.uk/2012/11/lets-brew-special-1859-barclay-perkins.html

 

Well the resulting beer was pretty good, perhaps not great though. I think the black malt made it a little roastier than I had wanted, or perhaps it kinda clashed with the yeast I used. However, it was quite drinkable!

 

i've never used a husked black malt but it sounds like you'd get a better result with something husk-less. i used a mixture of carafa III special and midnight wheat in the recipe i just brewed so i'll let you know how that turns out.

 

Adding sugar will not dry it out. Replacing some of the malt with sugar would dry it out.

Your recipe has a pretty big grain bill. Depending on your mash efficiency, this may be more of an 'imperial.' In that case, I'd say substituting some sugar to dry it out might be a good idea.

 

Ok, the grain build was taken from Stone's Sublimely Self Righteous Black IPA. Thoughts on how much grain to trade for how much sugar?

 

5-15% of the grain bill depending on how dry you want it. If your IPAs/DIPAs tend to come out dry already, you don't need it, but if they tend to come out a little flabby/underattenuated, replacement of base malt with sugar will help (as long as you make sure to pitch the correct amount of yeast and aerate).

Mashing low and long (148 F, 90 minutes) will help as well.

 

To add my opinion, I've always felt that the main difference between a Black IPA and a Cascadian Dark Ale is that CDA's use actual roasted/black malts in their grist to add roasted character to the beer as opposed to Black IPAs which use de-bittered black malts for color as opposed to flavor. Black IPA's in a way to me are a gimmick. You add malt-based food-coloring to a good IPA to mess with people's heads. That being said here's mine:

O.G. 1.074
F.G. 1.019
ABV 7.3%
IBU 132 (approx)

91% American 2-row
5% Black Prinz Malt
4% Carapils
2oz Sinamar

.5oz Amarillo (First Wort)
2oz Warrior (60min)
1 oz Simcoe (30min)
1 oz Simcoe (flameout)
1.5oz Amarillo (flameout)
2oz Simcoe(dry hop) 7 days
1oz Amarillo(dry hop) 7 days

Ferment at 68F

It's delicious, not adding any caramel malts really brings out the hops.

 

The Kernel and their beers are awesome!

 

Got one at the house... I'll post it later tnt....
it was initially brewed to be a hoppy american stout, but a redo.. taking out the roasted barley and subbing a little light choco yielded an awesome Black IPA.

 

Psssst. I bet the OP has probably settled on a recipe to try sometime in the last 3 and a half years since his post.

 

Time is relative, if it helps someone brew a Midnight IPA Love (most of) the revived threads

 

And now this thread is complete. We did it folks.

By the way, I like to call mine an IDA.