Black IPA recipe

[The Baron]

Hi
I have attempted to make a black IPA with 3.5k of MO 200g of Carafe special 111 and 225g of chocalate.
It is still fermenting but has a slight mild porter taste. So how do I get a reasonably black IPA and keep it neutral in taste hence not the coffee chocolate taste albeit mild.I needs grains that are readily available in the UK. The Carafe was de-husked so I thought it might help without throwing too much of a strong flavour
Your help is grateful or a tried and tested recipe Ps it needs to be at session abv

 

[suffolkbeer]

When did you add the chocolate malt to the mash?
I like to add dark grains for the last 5-10 mins of the mash only, this gives colour and flavour while limiting burned/roasted taste

 

[The Baron]

Hi Suffolk
I added with the rest for a 60 min mash. So would it still get the same amount of colour and less of the flavour

 

[suffolkbeer]

Hi Suffolk
I added with the rest for a 60 min mash. So would it still get the same amount of colour and less of the flavour

Not sure if you lose any colour (as I’ve never done a direct comparison) but my beer seems to come out as dark as it’s supoosed to. See my avatar pic for an example of a RIS I brewed using the late addition.
Flavour always seems good as well and deffo not as bitter as if mashed from the start!

 

[The Baron]

thanks will give a try

 

[suffolkbeer]

Let me know how it works out for you!

 

[Sadfield]

Use less dark malt next time. I wouldn't go over 5% in total. Adding some darker crystal would be a better way of adding colour to a black IPA than going above 5%. A good amount of late hopping and dryhopping above 5g/L will move things away from being Porter like.

Sent from my E5823 using Tapatalk

 

[foxbat]

Try midnight wheat, or chocolate wheat as it's sometimes called. 3 to 5% will turn your beer black with little or no roast notes.

 

[The Baron]

Thanks Sadfield already planned a dry hop in the recipe so that should sort out some of the taste and Foxbat thats what i really needed was Midnight but as I think it is a american grain? I could not find a uk derivative but if you think Chocolate wheat is it that should sort it next time

 

[foxbat]

Thanks Sadfield already planned a dry hop in the recipe so that should sort out some of the taste and Foxbat thats what i really needed was Midnight but as I think it is a american grain? I could not find a uk derivative but if you think Chocolate wheat is it that should sort it next time

Chocolate/midnight wheat are the same thing. The one I got was Weyermann but I'm sure they're all the same.

 

[Pavros]

As others have said, I think it's the chocolate malt which is giving the roast flavour.
I don't like my black IPAs to taste roasty like a stout so, when I get round to brewing one, I'm thinking of just using Carafa Special to give it a dark colour - I can't remember whether it's 3 or B that I have but I understand that one of them doesn't give roast flavours

 

[ACBEV]

200g of Carafe special 111 and 225g of chocalate

The chocolate malt is the culprit... I brew a double brown ale which is dark... It has little roastyness and smooth on the taste buds...

100g Chocolate malt 2%
200g Carafa III de-husked 4%
500g Special B 10%
50g Blackstrap Molasses 1%

 

[The Baron]

Thanks Fox My original recipe was to use Midnight but as I said I struggled to find a alternative even on the grain charts I could not find it so flew solo. I dont think the beer will be exactly what I wanted but some of the best beers are done by mistake lets hope

 

[The Baron]

The chocolate malt is the culprit... I brew a double brown ale which is dark... It has little roastyness and smooth on the taste puds...

100g Chocolate malt 2%
200g Carafa III de-husked 4%
500g Special B 10%
50g Blackstrap Molasses 1%

I should have known better or added it in the mash late on

 

[Ghillie]

I find the concept of a black IPA pretty bizarre; given there's not all that much pale about it.

But as long as it taste good, it can be called whatever it wants!

 

[IainM]

Yup, ditch the chocolate. I did a BIPA yesterday with just 250g midnight wheat. Plenty dark and very little roastiness in the trial jar.

 

[Cwrw666]

I find the concept of a black IPA pretty bizarre; given there's not all that much pale about it.

But as long as it taste good, it can be called whatever it wants!

Just bought the Ron Pattinson `the homebrewers guide to vintage beer'. First one I'm going to attempt is an 1805 Barclay Perkins Pale Stout. I s**t you not...

 

[Ghillie]

Just bought the Ron Pattinson `the homebrewers guide to vintage beer'. First one I'm going to attempt is an 1805 Barclay Perkins Pale Stout. I s**t you not...

Haha, insane!? Good luck though, I hope you're happy with it :)

 

[MrRook]

Chocolate/midnight wheat are the same thing. The one I got was Weyermann but I'm sure they're all the same.

They are not the same. Chocolate wheat is around 350 srm. while midnight is 500 or higher.

 

[MrRook]

A good way to go is to cold steep the roast grain of your choice overnight and either add it to the last 5 minutes of the book or boil it after most of the fermentation is done and add what gives you the color you want.
Check out the May/June 2017 issue of Brew Your Own for an article on making dark versions of pale color beers written by a really smart(arse?) guy.