hoppy stout or black ipa without carafa 3?

[willc76]

Does it work to make something like an apollo smash or darkstar hophead and simply add roasted barley (or even home roast some pale malt). I have no cara 3 and can't think I'll get any in time.
Thanks in advance
Will

[TheMumbler]

I think roast malt would make it too roasty for my taste in these things. YMMV though

I would try cold extraction with black patent if I was trying to do one without Carafa Special

[zgoda]

Chocolate wheat malt is good sub for Carafa 1 Spezial, but I don't know if there is black malt made of wheat to sub Carafa 3. Anyway I'd try with cold extraction of regular black malt or give roasted wheat a try. Wheat is huskless grain, this might be a good sub to dehusked malt.

[willc76]

Great shout that - I've got some wheat malt I can roast. Got to be worth a try. Thinking of using the hophead recipe with say 5 pc roasted wheat and a fair slug of dry hopping. Any comments on that anyone?

[WishboneBrewery]

This worked pretty well:

Fermentables:
Wheat Malt – 76%
Carapils (Weyermann) – 8%
Special B – 8%
Oat Husks – 5%
Black Malt – 3%

Hops:
Simcoe – 14.2 % @ 60 mins – 25g (First Wort Hop)
Simcoe – 14.2 % @ 30 mins – 25g
Summit – 17.2 % @ 0 mins – 70g
Simcoe – 14.2 % @ 0 mins – 40g
Citra – 13 % @ 0 mins – 40g
Topaz – 16 % @ 0 mins – 10g (I just threw in a Sample I was given at work)
Nelson Sauvin – 12.1 % @ 0 mins – 11g (End of a bag)

Final Volume: 23 Litres
Original Gravity: 1.054
Final Gravity: 1.015
Alcohol Content: 5.1% ABV
Total Liquor: 32.5 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 70 % – (Reduced from my regular 75%)
Bitterness: 62 EBU
Colour: 125 EBC
http://pdtnc.wordpress.com/2012/12/02/a ... elligence/
You could even ease off on the colour to just over 100 EBC.

[dynamic dave]

Searching the forum for a Black IPA I found this thread I was thinking of trying this recipe which is my own I was going to use carafa 3 but i ordered Caramunich type 3 so am going to use it plus roast barley for colour am hoping its not going to be over malty and thoughts chaps would be welcome.

Black IPA
Date:
Gyle Number:
Fermentable Colour Grams Ratio
Roasted Barley 1350 EBC 60 grams 1.2%
Torrefied Wheat 4 EBC 110 grams 2.2%
Caramunich TYPE 3 150 EBC 300 grams 6%
Pale Malt marris otter 5 EBC 4500 grams 90.5%


Hop Variety Type Alpha time grams Ratio
Cascade Whole 5.7 % 60 mins 60 grams 40%
Bobek Whole 5 % 15 mins 25 grams 16.7%
NZ PACIFICA Whole 6 % 15 mins 25 grams 16.7%
NZ PACIFICA Whole 6 % 10 mins 20 grams 13.3%
Bobek Whole 5 % 10 mins 0 20 grams 13.3%


Final Volume: 23 Litres
Original Gravity: 1.045
Final Gravity: 1.011
Alcohol Content: 4.4% ABV
Total Liquor: 33.3 Litres
Mash Liquor: 12.4 Litres
Mash Efficiency: 70 %
Bitterness: 58.6808343037573 EBU
Colour: 45 EBC

[Rookie]

Chocolate wheat malt is good sub for Carafa 1 Spezial, but I don't know if there is black malt made of wheat to sub Carafa 3.

There is; it's called midnight wheat. I brewed an IPA may 27th and plan to use some midnight wheat to make a dark extract to add to a gallon of it to make a black IPA.

[Morten]

You could make a cold extract from your roasted barley.

Cold steeping tends to extract only the colour rather than the whole package.

[legion]

Would be easy to change the colour of a brew from light to dark using brewers caramel, without it impacting the flavour.

[dynamic dave]

You could make a cold extract from your roasted barley.

Cold steeping tends to extract only the colour rather than the whole package.

My IPA has nearly finished in FV and looks at moment not dark enough I was thinking of adding some steeped roast barley which I have not done at this point before would I be right in thinking of boiling a couple litres of water and letting it cool down to room temperature before adding roast barley and then steeping for one hour.

[Morten]

You could make a cold extract from your roasted barley.

Cold steeping tends to extract only the colour rather than the whole package.

My IPA has nearly finished in FV and looks at moment not dark enough I was thinking of adding some steeped roast barley which I have not done at this point before would I be right in thinking of boiling a couple litres of water and letting it cool down to room temperature before adding roast barley and then steeping for one hour.

I wouldn't recomend that.

Malt often has a lot of funky stuff, especially lactic and it could sour your beer.

[zgoda]

Look for black malt extract, there is Sinamar by Weyermann and I'm sure I saw similar product from Brewferm, Clarimalt (not sure about the exact name). Other than that, there's long tradition of using caramel colorant e150 for colour correction in brewing.

[Rookie]

You could make a cold extract from your roasted barley.

My IPA has nearly finished in FV and looks at moment not dark enough I was thinking of adding some steeped roast barley which I have not done at this point before would I be right in thinking of boiling a couple litres of water and letting it cool down to room temperature before adding roast barley and then steeping for one hour.

I wouldn't recomend that.
Malt often has a lot of funky stuff, especially lactic and it could sour your beer.[/quote]

What you need to do is cold steep the roast barley and boil the roast barley juice before you add it. I did that with some midnight wheat to add to an IPA, although I steeped over night.

[dynamic dave]

After taking the beer out of the FV and into a barrel looks like it has darkened more than I thought and tastes good.