That’s a nice amount of carafa III. i use a few ounces of chocolate in mine to add a touch of roastedness along with 3/4 lb of C60 for body, but you might get that with the carahell. I use a bunch more hops but thats what I do lol. You’re hop schedule looks good. And yes, definitely dry hop 4 oz. Cents and columbus will be a good combo in this beer.
i really dig centennial in CDAs seems to play well with the roast. that does seem like alot of carafa lll but who know could be magic:) I use about 6% carafa ll for around 26 srm. I like my 0min additions as whirl pool additions for 30 min or so and dry hop for sure.
Hmmmmmm! This is an interesting idea. This is my first Black IPA so I will probably stick to grain only, but this sounds like a very interesting idea going forward. How much would you typically use and how much Carafa III?
My Belgian Dark Ale is based on a similar idea. Dubbel malt bill and yeast, APA gravity and hops (mainly Caliente for that big red plum aroma). It works really well.
Yes, it gives a nice dark fruit flavor that plays well with hops. I learned this trick from a friend (Justen Pelton)who makes great beer. I’ve used the Candisyrup in Belgian beers many times and the flavor came out nice in those beers so I gave it a try. It helps get a dark color with no roast flavor. I don’t like roast and citrusy American hops together.
I recently did a three gallon batch of Black IIPA with 12 ounces of midnight wheat cold steeped, boiled, and added on day 12: very dark brown and virtually no roastiness.
One thing that I’ve never understood about brewers wanting to avoid roastedness in a black IPA. Isn’t that most of the point in making it black? If you’re not wanting any roasted flavor in your black IPA, why not just make an IPA. Somebody please set me straight if I’m missing something lol.
I like a touch in mine, Frank. Not so much that it clashes with the hops, but not just dyed black IPA either, like you said. My favorite way is to use Midnight Wheat for the color, then 2-3 oz of chocolate for a little roast.
I agree. It’s no different than adding green food coloring to your beer on St Patty’s Day.
Semantics of hoppy porter vs Black IPA aside, I think you need at least a little bit of roast otherwise I don’t see the point. Personally, I like the combo of citrus and roasted coffee/chocolate quite a bit. It can be overdone, but I like a good amount of roast in my Black IPA’s.
I like the green beer analogy. I can’t see the point of just a dyed beer, either. I think the best black IPAs are a little better attenuated and a little less roasty than a porter, and obviously way the hell hoppier. But with a discernable roast.
Ok, so I’m not completely crazy… Well, that still might be debatable lol… But like Jon and Eric hinted at, I don’t think it needs to be stout roasty, but there should be hints of roast that compliment the hops. I like nice piney/dank/resinous hops in my black IPA. Hmmm could a black IPA be complimented with some Equinix, Jon? I’ve not tried the hop in a beer yet, but it smells like it should work here.
My point is by adding the dark candisyrup you not only get a dark color, but also nice flavor. A flavor that I prefer over roast with American citrusy hops. I don’t have a problem with roast flavor or even some in a black IPA, but like it better in a stout. Most IPA recipes don’t have dark candisyrup, so it is different than making just an IPA.
I wasn’t so much questioning this technique. It’s different, and it’s probably not for me, but you are adding another element to the beer other than just making it black. I don’t get adding certain dark grains through sparge or cold steep to avoid roast and just add it for coloring. To me, there’s no point. Just make it not black if you’re not adding anything to it but color.