Split batch IPA and Black IPA

Discussion in 'Homebrewing' started by MarriedAtGI, Jun 23, 2015.

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  1. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I'm making an IPA this weekend in a single boils, then splitting and adding cold steeped Carafa Special III to one half. I will be using Simcoe, Amarillo, and Mosaic hops. I want to further distinguish the beers from each other with the dry hops. Any suggestions on which hops to emphasize in the IPA and which in the Black IPA?

    21# Maris Otter
    1# Honey Malt
    0.44# Acid Malt
    1# table sugar at flameout
    1.2# Carafa Special III cold steeped 24 hours
    OG 1.060
    75 IBU

    Currently planning to use US-05 for both beers, but might switch the IPA to 1388 or other Belgian yeast.

    Thanks for any suggestions!
     
    #1 MarriedAtGI, Jun 23, 2015
  2. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    I was going to go the opposite way, Simcoe/Amarillo and then just Mosaic for the Black. I'm not sure I can explain that, I guess it's just that I've always found the hops kind of competing with the darker malt a little odd and the Mosaic seems 'rounder', and I know the Simcoe/Amarillo combination works in a golden IPA, so...
     
    #2 NeroFiddled, Jun 24, 2015
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  3. jbakajust1

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

    I've done exactly this twice now. I also switched up the yeast on the different batches. I did Cal Ale for the Black and West Yorkshire for the regular. The WYork throws a bit of peach which played nice with the hops. I used a few more hops than you did in mine though. With the hops you have I would go S/A for the Black (that is the hopping for Sublimely Self Righteous), and S/A/M with higher Mosaic in the regular. I love doing that riff. Where did you get the idea from?
     
    #3 jbakajust1, Jun 24, 2015
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  4. MarriedAtGI

    MarriedAtGI Zealot (569) Feb 26, 2013 Illinois

    I split almost all my batches with different yeasts, and have been wanting to differentiate them even more. I started with the Black IPA idea and was researching the best way to get the color. When I settled on cold steeping, it occurred to me I didn't have to add that to both fermenters. I then searched the forums about different beers from a single boil and found this: http://www.beeradvocate.com/communi...-about-splitting-batches.184675/#post-2482288

    Thanks for confirming that this works out well! :-)

    All three suggestions above sound good. Not sure which way I'll go yet.
     
    #4 MarriedAtGI, Jun 25, 2015
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