Do most recipes for Black IPAs usually use a conventional IPA yeast, or is there something more specific to the style that is preferred? I ask because I’m wondering if I could simply take an IPA recipe that I like and switch out some of the malt for a darker variety while keeping the same hop additions, etc. Thoughts?
Yep, that’s all you need to do. Same yeast is fine.
I’ve used both wyeast’s American Ale yeast and NW style yeast and if given a choice go with the NW style, given that the NW has taken credit for the style. Or use your favorite.
Cheers
My favorite craft version produced here in Portland uses the Wyeast London Ale III and copious NW hops. It is divine.
I like WLP007-Chico ale like attenuation with Enlish yeast strain characteristics.