43 replies to this topic

[MtnBrewer]

It turns out very black with little to no extra flavors. In my Black IPA's I use 1lb. at 6.5% of the grain bill. I recently just did my normal Black IPA recipe and swapped out the MW for Black Prinz. It's dry-hopping now, looking forward to see the difference.

I used a pound in a 10G batch and it was very dark brown but not quite black. I'd think that much in a 5G batch would be black as a crow in a coal mine. I'll probably use about 50% more than I did last time to get that inky black look.

[realbeerguy]

What does a fine powder grind do for you?

Sorry for the late response.  Granddaughter visit.

 

Since the dark grains really don't add fermentables, and may change the ph of the mash, Jamil suggested that it be added at the end of mash at mash out.  I've found that it gave a more pronounced flavor.  Chocolate was intensified in Porter,  Roast Barley popped in the stouts.  Worked for me.  Not a real PIA since you are just grinding about 1-1.5# per 5 gal batch.

[BlKtRe]

Thanks RB, I will give it a try next porter I brew.

[StankDelicious]

Just so I am clear, the MW imparted the "needed" black for a Black IPA but there is NO roast, bitter, coffee, chocolate? If so, may I ask what percentage to total bill was used. I too want that 'look' but if my eyes were closed it would taste just like any other 'normal' carameled IPA...

 

Pretty much. I used 1lb in a 6 gal batch and there is no discernible flavor.

Edited by BigBossMan, 29 June 2014 - 01:17 PM.