The main difference with this brew from the previous (Hop++) was the addition of Carafa malt to give the black colour. It was interesting to see that this malt has no husk and doesn’t look like a grain at all. The lack of husk avoids extra tannin making into the beer. Leaving the colour to dominate.
One other change I made was using an east coast yeast because this was where the Black IPA style originated.
Recipe
| Ingredient | Quantity |
| Maris Otter Pale Malt | 5.1Kg |
| Pale Crystal Malt | 0.45 Kg |
| Carafa III Malt | 0.35 Kg |
| Simcoe Hops | 30g for 70 mins |
| Simcoe Hops | 15g for 40 mins |
| Simcoe Hops | 9g for 15 mins |
| Mosaic Hops | 26g Dry hop for 4 days |
| Citra Hops | 46g Dry hop for 4 days. |
| Yeast | WLP008 East Coast Ale |
Points of Note
- The significant amount of dry hops appeared to have little effect. The same amount in a beer (Hop++) without the dark malt had more aroma.
- There was a definite chocolate taste.
- The colour was actually more dark brown than black. This visually detracted at times from the taste. Next time, I will add more Carafa malt.