Black IPA AG recipe??

[ceejam]

Evening folks, just making the foray into all grain brewing after spotting clibit's great thread.

I've done a single malt pale and two ambers with pale malt / crystal and now fancy a Black IPA. Or a Cascadian dark ale if you prefer.

I was thinking of 2kg of pale malt for a 10L batch and using Carafa special 3 for the colour.

I've used Carafa special 3 with a kit to turn an IPA dark and I cold steeped 250g in 2L for 10 or so hours, then boiled before adding to the kit. It turned the kit from an IPA into into a very black IPA, but with a bit of roasty flavour.

I was thinking of trying two options, one with the Carafa in the mash and one with a cold steep overnight before adding to the boil?

Any advice / experience of this? If not I guess I'll make an educated guess, give it a go and report back!

 

[clibit]

There an article here, with a couple of recipes. The Turmoil recipe looks good.

http://byo.com/hops/item/2013-birth-of-a-new-style-cascadian-dark-ale

And this, just swap pale malt for the extract...

http://www.seriouseats.com/recipes/...lack-ale-cascadian-dark-black-ipa-recipe.html

 

[rodabod]

Someone here recently posted that they were brewing Stone's Sublimely Self Righteous. That recipe is worth reading. Also, if you get a copy of the Mikkeller book, it has a recipe for Firestone Walker's Wookey Jack black IPA.

You can add Carafa III while sparging if you don't want to extract too much bitterness. You want to get some flavour, but it's just a case of getting the balance right.

 

[clibit]

I can strongly recommend the Rastafarye recipe in the Completed and Brewed forum. It's unique, it uses roasted rye, it has some roast flavour but a good amount in my opinion. I don't see the point of simply dying a regular IPA black, there should be something a little more to it than simply a change of colour. I know chap who tried this recipe and now makes it regularly so he doesnt run out, it's his favourite beer, and he says his mates all love it too.

http://www.thehomebrewforum.co.uk/showthread.php?t=53510

 

[GHW]

I agree with clibit there's got to be something other than just dye I there! I used about 80g each of carafa iii and chocolate in my 10L black IPA, it has some subtle roast flavours, but nothing overpowering, and a load of citra for bittering, cascade and citra dry hop (about 10g of each I think). It's one of my best beers to date, really interesting and great to surprise mates with who haven't had a black IPA before!

 

[clibit]

That reminds me Gareth, I need a check up. :)

I just remembered that the Black IPA I have enjoyed most was a Weird Beard Fade to Black, from a keg. It was pricey, but bloody lovely. It uses pale malt, crystal, crystal rye, chocolate and Carafa III according to their website. I think using crystal rye and/or roasted rye in a Black IPA is a really nice twist.

Fade to Black is not a normal IPA dyed black - but it's not a stout either. It's a very hoppy IPA with a hint of roast and some rye spice. And that is what works for me, and what makes this style of beer worth bothering with. For me, it sits between an American IPA and an American stout. If I was just going to dye a normal IPA black, I wouldn't bother. What is the actual point of doing that? My interpretation may not agree with anybody else's, but it's mine, and I like it, and I'm sticking with it, cos I like normal IPAs, I like American stouts, and I like things inbetween. I want it all, and I can have it all, cos I make it myself, and no-one can interfere! :thumb: :p

 

[rodabod]

Fade To Black is great. Probably mentioned these before, but Windsor & Eton Conqueror is worth keeping an eye out for, as is Libertine by Brewdog, Dalston Black IPA by Brodie's (wonder if anyone has every tried to copy that...), Beavertown Black Betty, etc.

I'm not fussed about whether a beer is black or pale. As long as it tastes good then I'm happy. If you want a slightly clearer representation of what these burnt malts add in flavour, then try a schwarzbier, or Budvar Dark, as the lack of yeastiness and hoppiness can let you taste it more easily.