Thoughts on Black IPA recipe

[erockrph]

@fmader

@denny

IMO, there IS no point in making it black.  If you get roastiness, it conflicts with the hops.  If you don’t, what’s the point of just making it black?

I’m with Denny on this one. I have had a few examples that I greatly enjoyed, but I just can’t get behind this style overall. Absolutely nothing against those that are into this style.

I understand both of these reasonings. If you’re not a fan of the roast and the hops combo, you choose not to make it black at all. I just don’t get not liking the combo of roast and hops and just make it black to make it black.

It’s one of my favorite styles and one of the best beers that I brew.

Agreed. Personally, I don’t think that hops necessarily conflict with roast. It’s like garnishing espresso with a strip of lemon peel. Another example - many of the best chocolates out there have fruity undertones that go great with a balanced roast character (Madagascan terroir often shows up as a bright lemonade flavor). The thing is - it’s all about balance. A pound of Roast Barley and 100 IBU of Chinook sounds like a recipe for disaster.

Personally, I prefer the roastier beers in the style as long as the hop character leans towards the citrus side with moderate bittering. Heavy Seas Black Cannon and Widmer Bros Pitch Black come to mind.

[thirsty_monk]

@bboy9000

I also don’t think there’s anything wrong with using sinamar, in principle (though I’ve never used it).  It’s made from malted barley so it’s no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

[bboy9000]

@thirsty_monk

@bboy9000

I also don’t think there’s anything wrong with using sinamar, in principle (though I’ve never used it).  It’s made from malted barley so it’s no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

I wouldn’t plan on using it as the only source of color.  I would use 2-4oz. of chocolate and 6-8oz carafa special II.  Maybe just as a color adjustment.  I used 12oz carafa special II in my black IPA and it was too roasty.

I’m drinking Stone Sublimely Self-Righteous and there’s practically no roast. None in the aroma and just a hint in the background that blends with the hops.  I’m definitely cutting back on the roast next time as it clashed with the C hops and seemed like an American Stout.

[jonhughey_att.net (HoosierBrew)]

I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.

[bboy9000]

I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.

Do you mash the midnight wheat and chocolate as normal? I’ve been contemplating adding the roasted malt during the sparge.

[wort-h.o.g]

@bboy9000

I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.

Do you mash the midnight wheat and chocolate as normal? I’ve been contemplating adding the roasted malt during the sparge.

Going to get mostly color with little else contributing if removed from the mash

[jonhughey_att.net (HoosierBrew)]

@bboy9000

I like Midnight Wheat for it - it has the least roast. And then add 2-3 oz chocolate for the touch of roast.

Do you mash the midnight wheat and chocolate as normal? I’ve been contemplating adding the roasted malt during the sparge.

I mash it all together, but in this case it’s probably not a bad idea to just toss it in at the end of the mash. Honestly though, the midnight wheat is so mild, even mashed, it comes off really mild.

[thirsty_monk]

@bboy9000

@thirsty_monk

@bboy9000

I also don’t think there’s anything wrong with using sinamar, in principle (though I’ve never used it).  It’s made from malted barley so it’s no different than malt extract as far as where it comes from.

Word of caution. Too much sinemar will give you ash flavor.

I wouldn’t plan on using it as the only source of color.  I would use 2-4oz. of chocolate and 6-8oz carafa special II.  Maybe just as a color adjustment.  I used 12oz carafa special II in my black IPA and it was too roasty.

I’m drinking Stone Sublimely Self-Righteous and there’s practically no roast. None in the aroma and just a hint in the background that blends with the hops.  I’m definitely cutting back on the roast next time as it clashed with the C hops and seemed like an American Stout.

I like to keep dark malts under 5%. Chocolate and pail chocolate is a fine compliment to Carafa Spetzial II.

[wort-h.o.g]

Bringing home growler full of Ellicottville Brewing Company black IPA. The call it Black Hops. Just the right amount of roast and cascade makes this 6% abv 55ibu beer very easy and smooth to drink.

[hopfenundmalz]

@fmader

If you’re not a fan of the roast and the hops combo, you choose not to make it black at all. I just don’t get not liking the combo of roast and hops and just make it black to make it black.

Same here.

EDIT -  As a schwarzbier fan, I still have to ask - what is schwarzbier if not primarily a dyed black helles with a touch of roast ?  Black IPA is a dyed black IPA with a touch of roast. Other than the obvious misnomer, I think black IPA gets a bad rap. To each his own.

What is Schwarzbier? A black Pils.

[hopfenundmalz]

This one is a favorite. Has 80 IBUs.

Wookey Jack - Firestone Walker Brewing Company

[jonhughey_att.net (HoosierBrew)]

@hopfenundmalz

What is Schwarzbier? A black Pils.

Yeah, that would’ve been a better description. And love the Wookey Jack. That is a great beer.

[fmader]

@hopfenundmalz

What is Schwarzbier? A black Pils.

Yeah, that would’ve been a better description. And love the Wookey Jack. That is a great beer.

I had it in Vegas. They have really good beer. I haven’t seen any of them in Ohio… Not sure they distribute here.

[Liam]

Just to update on this recipe - I slightly undershot my OG and got 1.066 but it was my first brew that I monitored my PH, which I got to 5.4 at room temp. Now I’m wondering if this has been the secret key to making really awesome homebrew, because the first bottle I’ve tried is truly wonderful! On my first taste I didn’t really know what to expect and thought “Whoah that’s way too hoppy and bitter!” but as I sipped away at it, it just got better and better. Very hoppy but very balanced. Not a hint of ‘Homebrew flavour’ and I think I have to say, my finest brew to date. Never again will I underestimate the importance of PH!

[jonhughey_att.net (HoosierBrew)]

@Liam

Just to update on this recipe - I slightly undershot my OG and got 1.066 but it was my first brew that I monitored my PH, which I got to 5.4 at room temp. Now I’m wondering if this has been the secret key to making really awesome homebrew, because the first bottle I’ve tried is truly wonderful! On my first taste I didn’t really know what to expect and thought “Whoah that’s way too hoppy and bitter!” but as I sipped away at it, it just got better and better. Very hoppy but very balanced. Not a hint of ‘Homebrew flavour’ and I think I have to say, my finest brew to date. Never again will I underestimate the importance of PH!

Yep, pH is huge in all grain beer. Nice job!