Doing a CDA but trying to keep it around 5/6%
Trying for a BIPA with a malty backbone
Don't know if it's possible so any help would be nice... Including "don't do it" :)
Name "The Reaper"
23l into keg
4.5 pale ale
0.5 Munich
0.25 chocolate
0.25 melanodin
0.2 roasted barley
0.1 black patent
Hops
22g nugget @ 60
22g cascade @30
22g amerillo @10
22g cascade @10
22g cascade @0
Whirfloc & nutrient @ 15
Yeast s-04 (notty & s-05 if better)
Cold mash with extra percentage your dark malts over night
Backbone comes from melanoiden and Munich
I've given up on mid hop additions as I don't believe they bring the complexity claimed, first wort hops and flameout on the other hand
Use carafa iii special if you have it instead of the roasted barley
Quote from: Ciderhead on August 12, 2015, 04:24:09 PM
first wort hops and flameout on the other hand
Another advantage of this approach is you have bugger all to do during the boil
Shit I've been found out!
I'd second the opinion that you might have a bit too much roasted malt in there. The recipe looks more like a hoppy stout.
If you can't get your hands on the dehusked carafa malt, I'd consider dialing back a bit on the 550g of roasted malt before doing the cold steep like Ciderhead suggests.
Looks like a lovely american stout. ;D
Ok so
Replace roast barley with carafa iii special
Cold steep dark malts (chocolate n carafa n black) over night
Fwh Just the 60 min addition? Lose the mid hops
Ferment and enjoy
Sound OK?
Quote from: nigel_c on August 12, 2015, 06:36:56 PM
Looks like a lovely american stout. ;D
Believe it or not its my dark lager recipe with slight grain change and hoppier hops schedule
Id loose the chocolate altogether.
Quote from: nigel_c on August 12, 2015, 06:54:28 PM
Id loose the chocolate altogether.
Ok taking all on board how am I looking now
I want it back as the ace of spades
Name "The Reaper"
23l into keg
5 kg pale ale
0.5 Munich
0.25 melanodin
0.2 carafa iii special
0.1 black patent
Hops
22g nugget @ 60
22g cascade @30
22g amerillo @10
22g cascade @10
22g cascade @0
Whirfloc & nutrient @ 15
Yeast s-04 (notty & s-05 if be
Not that I'd doubt Nigel's advice, but I'd be inclined to lose that roasted barley. The choccy malt would be less harsh than either the RB or the black malt. In a BIPA you want a softer, coffee like flavour and less acidity and harshness.
If I was brewing it tomorrow Id go as high as 9% carafa III cold steeped overnight if you want it super black. Ive used less in previous brews & can never seem to get it truly black. Add that black juice to the kettle (you can boil it down to syrup prior to adding to BK if you are worried about it diluting your gravity). Drop the choc & roast if you dont want roast character in your beer (personally I prefer no roast character in cda, bipa). Drop the melanoiden (unless you have it to hand & want to use it) & up the munich malt if you must have malty backbone. Id personally drop munich too & have 4% dextrose to dry it. US05
For hopping you could try
0.6g/l @ 60min
1g/l @ 15min
1.4g/l @ 10min
2g/l @ 5min
5g/l dryhop.
Trying to get close to 65 ibu.
Quote from: Hop Bomb on August 12, 2015, 07:56:14 PM
If I was brewing it tomorrow Id go as high as 9% carafa III cold steeped overnight if you want it super black. Ive used less in previous brews & can never seem to get it truly black. Add that black juice to the kettle (you can boil it down to syrup prior to adding to BK if you are worried about it diluting your gravity). Drop the choc & roast if you dont want roast character in your beer (personally I prefer no roast character in cda, bipa). Drop the melanoiden (unless you have it to hand & want to use it) & up the munich malt if you must have malty backbone. Id personally drop munich too & have 4% dextrose to dry it. US05
For hopping you could try
0.6g/l @ 60min
1g/l @ 15min
1.4g/l @ 10min
2g/l @ 5min
5g/l dryhop.
Trying to get close to 65 ibu.
Cheers, I planned on 60 ibu's but I'll push it it 65
The roast barley is gone but I was leaving the choco for a bit of roast in it (I kinda like it :))
Melanodin is about to go out of date so that's why she's there.
I'll use the hoop schedule you gave... Was checking supplies and have target, pearls & magnum for 60 mins and cascade for the rest. Choices choices choices. :)) and I'll use the s-05.
Cheers hop.... And thanks for the lagering advice it worked a treat and the keg is going into service at a family party on Friday....
Fine at 60 bu. Its just a soft target. Ive brewed a good few hoppy beers using that schedule & they're always super hoppy & very tasty without being in any way grassy.
Just keep in mind with the chocolate malt you'll probably end up with a brownish head, not sure if you'd want that in a dipa. youd get roasty but white head with roasted barley