Groomsman's Pride - Take 2

[FedoraDave]

Same name, totally different recipe.

I was very pleased with the way my 100 Years War IPA turned out. So I figured I'd use that recipe, steep some specialty grains for color, flavor, and a little more body, and see what the resulting Black IPA is like.

100 Years War, as it happens, is an extract recipe (3# Light DME, 1# Amber DME for a 2.5 gallon batch) with some flaked rye and Carapils. Simple, but tasty, deriving most of its character from the combination of Centennial and Warrior hops used throughout (100 Years War - get it?).

So I'm keeping that, but adding some roasted barley and 120L for color and flavor. I was originally going to keep the steep separate from the boil and add it at flame out, in an effort to keep out harshness from the dark grains, but I'm not so sure now. Will that make a difference in the final product? I know it would shorten my brew day, since I could steep and boil at the same time, rather than have to wait for the steep to finish before even putting the extract on.

I think I will add the steep tea at flame out and see what the late addition does. The thing I'm disappointed with in the first incarnation is a bitterness I associate with darkly malted grains, and which I'd prefer not to have, while retaining the color and roastiness I like.

[russki]

Dave, personally I think that roasted barley and C120 will make it taste like a hoppy stout... Instead, I would use some Carafa III or debittered black malt. Since this is an extract/steep recipe, I would just add the roasted grains together with the others, but steep at a lower temperature (150-ish) to reduce astringency.

But don't let me stop you from experimenting... Another approach is making a few 1-gallon batches side by side with different roasted grains and steeping techniques...

[FedoraDave]

I used debittered black malt in the first Groomsman's Pride, and I think it added a coffee/bitter flavor all the same, which I don't want.

I'm still in the experimental stage right now, and perhaps a hoppy stout is what I'm after. I want it dark, with roasted notes, but I want the hops to shine through and carry the bittering duties.

The first incarnation wasn't bad. It's actually kind of a nice beer; just not bringing the flavors and balance I want. I figured by darkening an IPA that I already knew I liked might be a better jumping-off point.

Thanks for the suggestions. I kind of feel like I'm groping in the dark, but I'll know it when I taste it.

[FedoraDave]

Also, I steeped at around 135 or so for 30 minutes, and I did add it to the boil, since by the time it was done steeping, I'd already gone through hot break.

I needed a little bit of added water after cooling and racking to bring it up to a full 2.5 gallons, but I hit the projected OG damn near perfect, so I'm happy. Pitched a little warm (73 degrees, but S-05 is good up to 77 or so, and it'll drop pretty rapidly in the basement, where the other beers are sitting at 63 or so). I'll just have to wait and see. It'll be beer, but whether it's the beer I taste on my mind's tongue remains to be seen. And even then, it has to be evaluated by my daughter's fiance.

Good thing I have over a year before I need to come up with a final product.....