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.
|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.