Yea that’s a briess roasted malt 500L. Here’s what they say about it.
SUGGESTED USAGE LEVELS
1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales
2-5% Adds color with subtle, smooth flavor
5-10% Use in larger quantities for color plus mild roasted malty flavor
It’s flavor tends toward, roasty coffee flavors. A couple ounces of it would have likely given you the color you wanted for a black IPA. You’ll likely get more roasty flavors from it. Could overwhelm your hops but may not. What temp and how long did you steep?
If it’s just color you’re going for in a black IPA or schwarzbier where you don’t want the roastiness, I prefer carafa special II or III, 415 and 470L respectively. They’re dehusked so there’s not much flavor at all. Only takes a few ounces of the CS III to darken a beer.
I’ve never used that yeast but it’s supposed to be a med to high attenuator. You brewed it Monday? What’s been your fermentation temperature? Has there been no krauesen?
When I plug your fermentables into BS2 I get 1.041 for a 5 gal batch so it sounds like it’s fermenting.
