Squid IPA

[arturobandini]

Just put 400g of Carafa Special III in 2 litres of cold water to cold steep in readiness to brew this tomorrow evening in my attempt at the idiosyncratic Black IPA/Cascadian IPA style. Recipe as follows;

Squid Ink Pale Ale

Malt
6kg Pale Malt
100g Carafa Special III (added during fly sparge)
330g Crystal Malt 60l
2 litres of cold steeped Carafa Special III liquor

Hop Schedule
20g Summit 14.5% AA (First Wort Hop)
10g Amarillo 6.7% AA (First Wort Hop)
45g Fuggles 4.6% AA (45 Minutes)
40g Amarillo 6.7% AA (30 Minutes)
20g Amarillo 6.7% AA (10 Minutes)
30g Amarillo 6.7% AA (Dry Hop 7 Days)
10g Summit 14.5% AA (Dry Hop 7 Days)
10g Styrian Goldings 3.9% AA (Dry Hop 7 Days)

Yeast
Nottingham

Estimated IBU 73.5
Estimated OG 1.065
Estimated FG 1.015
Estimated ABV 6.5%

My attempt is to get that rich black colour and not so much of the roasty bitterness which I am hoping a cold steep and sparged carafa is going to give me. The estimates above are just what Beersmith has given me but I may mash a little lower than normal for a relatively dry finish and higher alcohol content.

Questions/Suggestions appreciated as always

[Mattb]

Keep us updated on this one - I'm particularly interested in how much astringent roast character you get out of the Carafa Special III.

Brewday thread? Pics?

[arturobandini]

If my replacement camera charger ever arrives I may add some photos to a Brewday thread I'll start tonight.

[Spud395]

I combine low mash temps with a small sugar addition to help dry out beers like this

500g of carafa special 3 will be darker than a black hole at midnight, half that will still be black

[arturobandini]

Thanks for comments all, Brewday thread here;

viewtopic.php?f=24&t=45046&p=473246#p473246