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.
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Originally posted by wholehopI 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.Cheers!
David R. Pierce
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Originally posted by liammckennaNever had a Sinamar beer I liked. And I've had way too many.
That's just me.
LiamCheers!
David R. Pierce
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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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Originally posted by MoonlightI 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.
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
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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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Originally posted by aorrickYeah. 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.
Can't those North Westerners be happy they have PNWA?Cheers!
David R. Pierce
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+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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Originally posted by DancingCamelAny ideas?
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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