Session Dark IPA

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Re: Session Dark IPA

Postby turbo_ale » Sat Aug 24, 2013 9:11 pm

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 !
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Re: Session Dark IPA

Postby rookie » Sat Aug 31, 2013 8:47 am

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?
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Re: Session Dark IPA

Postby Monster Mash » Sat Aug 31, 2013 11:12 am

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
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Re: Session Dark IPA

Postby CA_Mouse » Sun Sep 01, 2013 8:45 pm

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.
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