4/10/13: Brew Day.
Boiled 4 oz. cacao nibs for 10 minutes.
OG: 1.058
4/15/13: Transfer to Secondary Day.
4/25/13: Bottle Day.
FG: 1.018
Fermentables
71% - 2-Row - US
8
36
2
Mash
9% - Carafa II - DE
1
32
412
Mash
4% - Chocolate Malt - US
0.5
34
350
Mash
9% - Caramel/Crystal 60 - US
1
36
60
Mash
4% - Flaked Oats - US
0.5
37
1
Mash
2% - Belgian Special Coffee Roast
0.25
32
112
Mash
Hops
Zythos
0.75
Pellet
Boil
60 min(s)
10.9
43.1
Zythos
1
Pellet
Boil
15 min(s)
10.9
28.5
Simcoe
1
Leaf
Boil
60 min(s)
13.7
65.6
Citra
0.75
Pellet
Boil
30 min(s)
14.1
42.8
Citra
1
Leaf
Boil
5 min(s)
14.1
13.5
Yeast
Wyeast Northwest Ale 1332
69%
Other Stuff
Cacao Nibs
4
oz
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Did you ever brew this? I'm planning a similar beer and haven't found many folks who have brewed the style and been happy with the results.
1/23/2014 3:20:08 PM
Yes, and as I recall, I really enjoyed it. I have had many CDAs / black IPAs, and a good portion of them have not been that great, IMO, often because they are over-dark-malted and/or under-hopped. You want just enough dark grains to give it a dark color and to provide some dark chocolate flavors in the background ... and then hop it like an IPA. The softer dehusked / carafa malts give it a smoothness, which differentiates it from porters and stouts. For this beer, I wanted to increase the chocolate flavor, so I added cacao nibs, which worked pretty well.
https://brewgr.com/Media/img/r/ec/ec46ffd3-97fa-4e8b-bb2b-135fa60cf50d_d.jpg
https://brewgr.com/Media/img/r/ec/ec46ffd3-97fa-4e8b-bb2b-135fa60cf50d_t.jpg
Did you ever brew this? I'm planning a similar beer and haven't found many folks who have brewed the style and been happy with the results.
1/23/2014 3:20:08 PMYes, and as I recall, I really enjoyed it. I have had many CDAs / black IPAs, and a good portion of them have not been that great, IMO, often because they are over-dark-malted and/or under-hopped. You want just enough dark grains to give it a dark color and to provide some dark chocolate flavors in the background ... and then hop it like an IPA. The softer dehusked / carafa malts give it a smoothness, which differentiates it from porters and stouts. For this beer, I wanted to increase the chocolate flavor, so I added cacao nibs, which worked pretty well.
1/24/2014 2:11:24 PM