tag:blogger.com,1999:blog-8081751738815878503.post1101973765470355591..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Tasting Notes: Return of the Black MambaBryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8081751738815878503.post-23358922626181466812015-06-03T20:31:55.586-04:002015-06-03T20:31:55.586-04:00I don't have much roastiness; I use debittered...I don't have much roastiness; I use debittered dark malt (Carafa <i>Special</i> II), so I get only the chocolate note with minimal roastiness. I don't know what I would get if I cold-seeped that.<br /><br />In the case of this recipe the problem to too much chocoloate; something that's easily taken care of by reducing the total carafa special II in the recipeBryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-88448900646795301062015-05-30T15:40:36.752-04:002015-05-30T15:40:36.752-04:00hey!
ever tried a cold extraction of carafa II or ...hey!<br />ever tried a cold extraction of carafa II or III to get rid of that roastiness in your BIPAs? <br /><br />i have benn struggling with good results for my BIPAs - or at least i am fine with my recipe now ;-) . my gf loves BIPAs, so i was kind of forced to improve it. actually, i came up with the idea to make a cold extraction of the carafa III with 150% of the gramms "the recipe calls for" in 2L cold filtered water in an erlenmeyerflask on a stirring plate over night, filter it and just add the thick black extract when boiling the wort. <br /><br /><br />best heintzAnonymousnoreply@blogger.com