Black IPA too roasty

[smcluskey]

Just racked a 2 wk old Black IPA. Dry hopped 5G with 2oz Chinook and 5G with 2oz Citra.

There is a lingering roast quality that culminates in an unappealable finish. Not under unable but there is nothing marrying with the heavy roastiness.

I'm considering adding some oak chip and then a second dry hop addition closer to carbing.

Does anyone have experience in combatting this over roasty issue?

Would the toasted oak help?

Any insight/thoughts/advice greatly appreciated.

Cheers

[spiderwrangler]

Not under unable...

??

What was your grain bill? Easy answer is you added too much highly kilned malt, or could select a different malt that will give less roast character while still darkening the beer. The oak likely won't reduce the roast, but may add additional complexity that would improve it to your palate.

[Ozwald]

I've got a great solution. Leave out all dark malts & brew a regular IPA.

Every dark IPA I've tried has a roast flavor to it, even though that wasn't the idea for the style. Personally I've tried enough of them & am through with that 'style'. Even using the huskless, or powderizing the roast & topping the grain bed with them puts way too much roast flavor in there IMO.

[smcluskey]

Don't have the grain bill on hand. I've had some black IPAs that I truly enjoy. I think Northern Brewers recipe kit being my favorite.

I used equal amounts c-80, CARAFA III, and midnight wheat and chocolate malt. About 4-5% each and the rest Briess 2-row brewers malt. I did that so I could dial back for next batch.

Just wanted to see if there was something I could do now to dominish or accompany the roast I was left with.

Thanks for the input.

[Monster Mash]

If you want the dark color without as much roast flavor use carafa II and add it before the sparge. Now that it's done there's not much to do but call it a hoppy porter.

[spiderwrangler]

Yeah, the roast is there in that one... dry hopping and oaking like you mentioned may help in bumping up some of the other flavors and making the roast less apparent, but possibly could end up clashing...

[TastyMcD]

I've got a great solution. Leave out all dark malts & brew a regular IPA.

Every dark IPA I've tried has a roast flavor to it, even though that wasn't the idea for the style. Personally I've tried enough of them & am through with that 'style'. Even using the huskless, or powderizing the roast & topping the grain bed with them puts way too much roast flavor in there IMO.

+1 The roast is why Black IPAs aren't very good. Those that you find better either lack citrus forward hops or use much less roast. The roast will drop out a little over time. Thankfully, the whole style will disappear over time.

Tasty

[mike____]

Trout Hop from Grand Teton was the best Black IPA I ever had. They've started re-brewing their special releases, so hopefully they'll get to it again.