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Re: Session Dark IPA

PostPosted: Sat Aug 24, 2013 9:11 pm
by turbo_ale
KTbrew wrote:My concern is getting the beer black without making it overpoweringly roasty. Any recipes or tips are welcome.


Monster Mash wrote:I use carafa II for color and don't introduce it into the mash until sparging. You get the color without all of the roast flavor.


I read about that from Gordon Strong's book, introducing the dark malts at the sparge stage, it works !

Re: Session Dark IPA

PostPosted: Sat Aug 31, 2013 8:47 am
by rookie
turbo_ale wrote:I read about that from Gordon Strong's book, introducing the dark malts at the sparge stage, it works !


Do the dark grains go in once the grain bed is set and the actual sparge begins? Or sooner?

Re: Session Dark IPA

PostPosted: Sat Aug 31, 2013 11:12 am
by Monster Mash
rookie wrote:
turbo_ale wrote:I read about that from Gordon Strong's book, introducing the dark malts at the sparge stage, it works !


Do the dark grains go in once the grain bed is set and the actual sparge begins? Or sooner?


Add them right before you sparge

Re: Session Dark IPA

PostPosted: Sun Sep 01, 2013 8:45 pm
by CA_Mouse
I was told the same thing today... Add them right on top just before you start to sparge. It is supposed to do the same for the chocolate malts... Give the color and flavor, but not pass on the acrid roastiness. I want to get more of a chocolate flavor into a CDA that I'm working up.

I agree with Denny... It can't be a Black India Pale Ale, I just call them CDAs or Hoppy Black Ales.