Black IPA recipe help needed.

[sweatysock]

All I wish to do a black IPA next but need some inspiration for the recipe. I have pale, crystal, brown and black malt. I also have Amarillo and cascade but willing to buy others if required. Any suggestions appreciated.

[AnthonyUK]

You really need a dehusked roasted malt such as Carafa for a black IPA to give the colour without too much roasted flavours.

[Goulders]

I'm looking at doing a black ipa soon. Have a look at this blog

[sweatysock]

I have read about Carafa special III but also found that black malt is a substitute. Not as easy as i thought it might be.

[oz11]

You could use Ali's Award Winning Indian Ink as a starting point and take it from there.

You could do a lot worse...

[bert7cosby]

http://www.brewuk.co.uk/lo-ag-recipe.html
I did this black ipa recently and its very nice indeed. stays true to the ipa style with out to much in the way of roasted flavours by using Carafe 3

[Oli1979]

This might be of interest to you.. It turned out very nice.
So managed to get a brewday in over Christmas, all went sort of ok. Used hop pellets for the first time and they clogged up my boiler filter, and only manged to get 18.5 litres out. I'm sure there was about 20 litres in the boiler. First time doing a 60 min mash instead of a 90 mash, i'm sure it affected my efficiency, i was supposed to get 1.068 but i got 1.064
Recipe:-

Badgers Revenge
Style: American IPA OG: 1.064
Type: All Grain FG: 1.016
Rating: 0.0 ABV: 6.29 %
Calories: 209 IBU's: 61.30
Efficiency: 75 % Boil Size: 29.00 L
Color: 25.0 SRM Batch Size: 19.00 L
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 14 days @ 22.0°C
Secondary 3 days @ 17.0°C
Bottle/Keg 14 days @ 23.3°C
Lager 10 days @ 1.0°C

Grains & Adjuncts
Amount Percentage Name Time Gravity
5.50 kg 91.21 % Pale Malt, Maris Otter 60 mins 1.038
240.00 g 3.98 % Carafa II 60 mins 1.032
290.00 g 4.81 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
40.00 g 53.53 Chinook 60 mins 10.20
15.00 g 3.49 Amarillo Gold 5 mins 9.50
15.00 g 4.29 Simcoe 5 mins 11.70
55.00 g Amarillo Gold 11 days 9.50
55.00 g Simcoe 11 days 11.70

Yeasts
Amount Name Laboratory / ID
1.00 pkg Dry English Ale White Labs 0007

Additions
Amount Name Time Stage
1.00 oz Irish Moss 15 mins Boil

Mash Profile

Sacch' Rest 60 min @ 64.0°C

Add 17.11 L ( 3.17 L/kg ) water @ 72.8°C

Mashout 10 min @ 76.7°C
Heat to 76.7°C over 2 mins

[Oli1979]

Mashing.
I didn't put the Carafa 2 in until the batch sparging process.

I hit 64'c as planned.

but found it difficult to raise the mash temp to 76'c for mash out.
All tucked up now in the brewfridge. Fermenting away.

[sweatysock]

Thanks all for the advice.

I will go for the chinook for bittering with cascade and amarillo as I have those in the fridge.

Also planning to get carafa special iii. Unfortunately Worcester Hop Shop do not have it but Brew UK do and I need some other things. Will let you know how it turns out.

[Barley Water]

One other thing you can do if you want to keep the roast flavors down is to do a cold steep of the dark grains rather than just adding them to the mashtun. What you end up with is an elixir of the dark grains which you can add for the last 5 minutes of the boil. I did this recently with a milk stout and American brown ale and it works pretty well.

[Matt12398]

Barleywater, how much did you cold steep, for how long and in how much liquid? I'm thinking of doing this with some black malt or roasted barley.

[Barley Water]

I did two different amounts as I tried it with two different beers. For the stout if I remember right I had the better part of a pound of dark grain (roast barley and chocolate malt). For the Brown Ale I think I did about 6 ounces of chocolate malt (oh and I do 5 gallon batches). What I did was run the grain through a blender and almost powdered it then used about a quart of water per pound. I then strained the solids out using my hop spider (it works pretty well). I doubt it makes all that much difference exactly how much you use. I got some solids in the boil kettle but they settled out and never made it to the fermentor. My plan this spring (such as it is) is to make a Swartzbier using this technique, that will be a new style for me. I may also try it on the brown porter I make every year (similar to Fuller's London Porter which I modified a bit). I would think that any style which requires a darker color but low burnt/astringent flavors would be a good candidate for this technique. Both those beers are entered into our big contest which concludes this coming weekend so I guess I will soon see how all this works out in a blind judging situation. Regardless however, I liked the beer which at the end of the day is the real goal here.

[Sadfield]

I'm looking at doing a black ipa soon. Have a look at this blog

Beat me to it.

[froggi]

Recently did a Black Wheat beer and instead of including the black malt in the grist, I sprinkled the black malt over the foil just prior to sparging and sparged through the grain.... Masses of colour, some aroma and not a massive amount to flavour from the malt.... Maybe it'd work on a Black IPA too... just saying like!!

[YeastFace Brew Co.]

+1 on the cold steep.