Beer Forum

Hey all...
I'm trying to put together a Black IPA (don't ask why it's gotta be black... it just does). I remember hearing something about a black IPA on the Murray's episode of the Session, but I can't seem to find it now. I may have even hallucinated it... who knows.

How do you guys suggest adding the color without adding a lot of flavor?? I don't want it to make my IPA roasty or give it any kind of coffee or chocolate flavors. I just want some color. Just trying to come up with ideas. I was thinking about doing something like steeping some de-bittered black (have some leftover from Paxton's Archaic recipe) in some colder water... almost like doing a cold-press for coffee. I don't know... looking for some feedback/suggestions.

Thanks... and Cheers!!

I think Tasty/Juicy grinds up Carafa special II with a coffee grinder, and sprinkles it on top of the mash. Then he recircs on top of it. He said it adds the most color with the least amount of flavor. Makes sense to me. If you don't have recirc, you could just vourlouf more than usual.
Or you could go with some sinamar extract.
Cheers!

Here you go... converted to 'merican and everything

viewtopic.php?f=7&t=12095

Thanks guys!

Nate: That's kinda what I was looking for. I'm probably going to try doing this a couple different ways and see what works best for me.

ColdBraue: Thanks for the tip... that's kind of what I was thinking. I remember Jennifer Talley talking about doing something like that for her Schwarzbier (or something similar).

I've already got a very simple IPA recipe that I like to use as a bit of an everyday kinda beer and just wanted to try making it black. As a bit of a side note... has anyone ever had the Murray's India Black Ale?? How was it?? I may have to try making something along those lines instead!!

CHEERS!!

No problem, that recipe was exactly as he gave it in metric, then I just changed the units back to American in ProMash. I don't think his brewery made that commercially, I think it was one of his homebrew recipes.

Dubba_Brew wrote:Thanks guys!

Nate: That's kinda what I was looking for. I'm probably going to try doing this a couple different ways and see what works best for me.

ColdBraue: Thanks for the tip... that's kind of what I was thinking. I remember Jennifer Talley talking about doing something like that for her Schwarzbier (or something similar).

I've already got a very simple IPA recipe that I like to use as a bit of an everyday kinda beer and just wanted to try making it black. As a bit of a side note... has anyone ever had the Murray's India Black Ale?? How was it?? I may have to try making something along those lines instead!!

CHEERS!!

Nate Diggler wrote:No problem, that recipe was exactly as he gave it in metric, then I just changed the units back to American in ProMash. I don't think his brewery made that commercially, I think it was one of his homebrew recipes.

See what you did... now I'm gonna have to go back and listen to that episode again so I can get a better feel for what he was talking about. I'm actually gonna have to do something instead of just relying on the rest of the army to do the legwork for me.

Have you made that recipe yet? Just curious how it turned out.

I'm going to make it soon since I found a US source for the shitload of NZ hops used...

http://www.brewersconnection.com/catalo ... ndhops.htm

Dubba_Brew wrote:

Nate Diggler wrote:No problem, that recipe was exactly as he gave it in metric, then I just changed the units back to American in ProMash. I don't think his brewery made that commercially, I think it was one of his homebrew recipes.

See what you did... now I'm gonna have to go back and listen to that episode again so I can get a better feel for what he was talking about. I'm actually gonna have to do something instead of just relying on the rest of the army to do the legwork for me.

Have you made that recipe yet? Just curious how it turned out.

ColdBraue wrote:I think Tasty/Juicy grinds up Carafa special II with a coffee grinder, and sprinkles it on top of the mash. Then he recircs on top of it. He said it adds the most color with the least amount of flavor. Makes sense to me. If you don't have recirc, you could just vourlouf more than usual.
Or you could go with some sinamar extract.
Cheers!

These shows are sort of a blur to me but I don't think I was talking about a Black IPA or if I was I wasn't the one that mentiond carafa. It may have been a Belgian Pale I wanted to turn into a Belgian Red. Not that adding Carafa to an IPA recipe isn't common. That's what they do at the 21A. Personally I think chocolate malt or carafa and chocolate malt is a better choice. It's not just a color change but a flavor change as well and I don't think you're going to get enough out of carafa without adding too much. In my mind, my Janet's Brown Ale is a black IPA. Too bad the BJCP doesn't have a Black IPA category.

Tasty