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  • Black Ipa

    I want to make a black ipa. I ve read that dehusked carafa provides color without the burnt flavor of black malt, anyone find this to be true? Any other ideas for color without creating too much of a malt backbone.

  • #2
    Very simple: Sinamar.

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    • #3
      Thanks

      Wow simply beautiful. thanks

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      • #4
        Originally posted by wholehop
        I want to make a black ipa. I ve read that dehusked carafa provides color without the burnt flavor of black malt, anyone find this to be true? Any other ideas for color without creating too much of a malt backbone.
        You want a malt backbone, same as you would for a regular IPA. Remember, Black IPA not hoppy porter.
        Cheers!
        David R. Pierce

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        • #5
          Originally posted by grassrootsvt
          Very simple: Sinamar.
          Never had a Sinamar beer I liked. And I've had way too many.

          That's just me.

          Liam
          Liam McKenna
          www.yellowbellybrewery.com

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          • #6
            Quantity of Black

            How black (and what type of black) are you going for?

            I've used Weyermann Carafa 1 before with good results, and I think that you can get away with a blend of Briess Black and Extra Special, especially if you cut some of the crystal malts in the bill.

            Bill

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            • #7
              Originally posted by liammckenna
              Never had a Sinamar beer I liked. And I've had way too many.

              That's just me.

              Liam
              Just you and me. Sinamar is fun to play with on a small scale though. I wouldn't use in production.
              Cheers!
              David R. Pierce

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              • #8
                I don't understand why someone would want an IPA colored black without roasty flavor. Is a black-colored pils next? How about a touch of Crisp chocolate and some black barley, maybe something like 1/2 to 1% each? Depending on your hops, a smooth flavor transition from the rich,full hoppiness into malt richness might work.
                Granted, there is quite a bit in this world I don't understand, though.

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                • #9
                  I am with Moonlight on this one. Anybody tried the high kilned wheat from Briess? 550 L, apparently without a strong acrid bitter flavor. I haven't tried it. I think it might be seasonal.

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                  • #10
                    Originally posted by Moonlight
                    I don't understand why someone would want an IPA colored black without roasty flavor. Is a black-colored pils next? How about a touch of Crisp chocolate and some black barley, maybe something like 1/2 to 1% each? Depending on your hops, a smooth flavor transition from the rich,full hoppiness into malt richness might work.
                    Granted, there is quite a bit in this world I don't understand, though.
                    I don't get the attraction either. I was talking with some local homebrewers and "Cascadian Dark Ale" kept getting mentioned. A quick google search:
                    An Emerging Beer Style
                    The wiki addition

                    Personally, I believe the style to be contrived. Reminds me of a contract brew from the '90's: Black Wit! Wit! was the flagship and Black was the follow-up.
                    Cheers!
                    David R. Pierce

                    Comment


                    • #11
                      Yeah. Out in WA it is becoming Cascadian Dark. The good examples I have tried (good meaning I liked drinking them) have been huge on the nose, but the bitter flavor tended to be more well-balanced by the malt. The darker malts certainly came through, but weren't really as full as what you might expect in a stout or porter. The poorer examples I have tried didn't taste bad. But blind, it would have been a plain old IPA, albeit delicious.

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                      • #12
                        Originally posted by aorrick
                        Yeah. Out in WA it is becoming Cascadian Dark. The good examples I have tried (good meaning I liked drinking them) have been huge on the nose, but the bitter flavor tended to be more well-balanced by the malt. The darker malts certainly came through, but weren't really as full as what you might expect in a stout or porter. The poorer examples I have tried didn't taste bad. But blind, it would have been a plain old IPA, albeit delicious.
                        To clarify: I've no problem brewing new and exciting beers, but to force a new style i.e. San Diego Ale for IIPA in 2006 or 7. Wacky.

                        Can't those North Westerners be happy they have PNWA?
                        Cheers!
                        David R. Pierce

                        Comment


                        • #13
                          +1 for Carafa

                          I recently made a double black IPA using both Carafa II & III and really liked the results. I agree with Moonlight, to me there's no sense in an IPA that's black without having a small amount of complimentary roast character. I feel Sinamar is better suited for changing the color on a final product that has missed its intended SRM.
                          Cheers,
                          Mike Roy
                          Brewmaster
                          Franklins Restaurant, Brewery & General Store
                          5123 Baltimore Ave
                          Hyattsville,MD 20781
                          301-927-2740

                          Franklinsbrewery.com
                          @franklinsbrwry
                          facebook.com/franklinsbrewery

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                          • #14
                            Feeling like a White Stout

                            Any ideas?

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                            • #15
                              Originally posted by DancingCamel
                              Any ideas?
                              Bleached Roasted Barley? Liquid Smoke?

                              I have a keg of Stone's Sublimely Self-Righteous (Black IPA) on as a guest beer at the Pub and it is going quickly. Might be the novelty of it. I think as a new style, there is room for a Cascadia Dark or whatever you call it. Good beer is good beer, we just all tend to pigeon-hole everything. Trying new things is the most exciting part of this business!
                              Cheers!

                              Jeff
                              Carbondale Beer Works

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