Black Session IPA
I've tasted a few black IPA's over the years and the ones I've liked the best are those that have absolutely no roasted barley flavor. These are rare, expecially here in Mexico. With a black IPA I want to close my eyes and taste a West coast style IPA with a boat load of hop flavor and aroma, subtle caramel and bread sweetness with a substantial bitter backbone. Then, I want to open my eyes and be shocked at the fact that the beer is jet black. This is my desire and what I attempt to do with the following session IPA recipe. I've complicated my efforts by using roasted malted barley. I could more easily use Sinamar but that product is too expensive and I think I can get the same results with a little extra effort. In this recipe I did a cold steep of 650 grams of Carafa III de-bittered barley in 2 liters of reverse osmosis water for 12 hours in the fridge. After this cold steep I ran the liquid through coffee filters trying to initially get as much of the wet grai...
