Black IPA

Discussion in 'Homebrewing' started by dnolan36, Mar 28, 2012.

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  1. dnolan36

    dnolan36 Initiate (0) Nov 5, 2008 Virginia

    So I am looking into joining the masses and brewing a Black IPA or whatever it is called these days. I have a fairly solid IPA recipe that I want to just tweak a little bit. What is the best way to add the dark color without getting a lot of dark roast flavor? I am looking to do a 5.5-6 gallon batch.
     
    #1 dnolan36, Mar 28, 2012
  2. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Just take your IPA recipe and add some Weyerman Carafa Special II or III or some Briess Midnight Wheat to your desired SRM.
     
    #2 MrOH, Mar 28, 2012
  3. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    Add some Carafa III Special (the dehusked stuff) to the mash. For even less flavour, cap the mash with it ~5 minutes before you mash out.
     
    #3 kjyost, Mar 28, 2012
  4. gdkersey

    gdkersey Initiate (0) Mar 6, 2008 Massachusetts

    Try some Carafa malt

    edit - delayed reply but ya, what they said
     
    #4 gdkersey, Mar 28, 2012
  5. dnolan36

    dnolan36 Initiate (0) Nov 5, 2008 Virginia

    Thanks
     
    #5 dnolan36, Mar 28, 2012
  6. Longstaff

    Longstaff Initiate (0) May 23, 2002 Massachusetts

    Sinamar (wyermann) or Maltoferm (briesse)
     
    #6 Longstaff, Mar 28, 2012
  7. walows

    walows Initiate (0) Aug 9, 2008 California

    For my black IPAs, I've had the best success cold steeping the Carafa III special overnight. I just put 1.5 lbs of grain in a nylon bag and then place it in 1 gallon of room temperature water and let it sit overnight, for a 5 gallon batch. Then I add the liquid to boil. The wort gets pretty black and there isn't a lot of roasty character. No where near as much roasty character as if you where to mash it or add it to the end of the mash.
     
    #7 walows, Mar 28, 2012
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