I figured I would start a new thread about the Black IPA mentioned in the "Who's brewing on the 4th of July" thread rather than getting it off topic. I had a Black IPA at Adirondack Pub and Brewery in Lake George, NY last summer and it was very good. I asked on the other thread if it was a basic IPA recipe with the addition of dark grains. Has anyone made something like this and how did it come out? I saw suggestions in the other thread that the addition of Carafa II to darken it up. Denny also suggested adding Sinamar. I am unfamiliar with Sinamar, what is that? I assume that you would start with whatever your favorite IPA recipe is. Any ideas or recipes?

Sinamar is made by Weyerman, check it out on there site. I've never used it but it seems
like it would be handy.

Stone XI used Carafa II I think...

Don't hold it against me if I'm wrong, I'm not quite with the program yet this morning.

I think I'm going to use dark candi sugar to give me the color as well as provide a little extra bump in alcohol and dry finish.

This is from the northerbrewer website: 4 oz for $3.99...never used it, but it looks like it would be a handy thing to have around for color adjustement if needed...

Sinamar. Sinamar is a coloring agent from Weyermann Malz. Because it is essentially a malt extract made from roasted grain (their proprietary Carafa), it is 100% in keeping with the Reinheitsgebot purity law and can be used to add color to dark beers without the bitterness of roasted malts ? great for Schwarzbier! Add to the boil; 4 ounces in 5 gallons adds 16 SRM of color.

I would look at the dehusked Carafa III here:

http://www.weyermann.de/eng/produkte.asp?idkat=19&umenue=yes&idmenue=37&sprache=2

for blackening up your IPA.

I had that same beer at the Adirondack. Very good beer! I think it was called Black Witch IPA or something like that.

Not that I'd do this but 2# of Black Patent might darken it up a bit....

I liked the Stone XI IPA. It was a TastyBrew....

Another method of darkening up a beer that I've used several times with great success is to take a handful or two of a dark malt such as chocolate or patent, then run it through your mill at it's tightest gap a couple of times to crush it into a fine flour. Then stir this into your mash right before you do your run off.
It will give your beer a darker color without adding any flavor from the malt.

I will have to try that sometime N8

Now speaking of Black IPA.
I used to make a Dark Bitter that really ruled.
It was back i my Extract days, I need to find that recipe and post it.

Thats one beer I will probably only ever be able to make Extract Only.

I made a black IPA with a bit melanoidin malt.....a little bit goes a long way.

It was 2 row, melanoidin, and crystal 40. Came out pretty good. Easy does it with the melanoidin.

"Easy does it with the melanoidin"
True that, it's good stuff thought.

A black IPA is a great use for the second runnings on a big stout.

Otherwise I'd use just a little bit of carafa II de bittered to darken it up and give it a little roast.