Hi all, I’m working on a recipe for a partial mash, lower-alcohol CDA/Black IPA/whateveryouwannacallit.
For the dark malt profile, I was hoping to pick brains as to people’s opinions of said malts - I’ve read of folks using Black Pattent, Special B, Chocolate Malt, Carrafa 2 and/or Carafa 3, Midnight Wheat or some combination of the above.
(NOTE: my base extract will probably be Pale LME or Pilsen Light DME, in case that influences suggestions about which dark malt to use)
From folks who have made a dark, hoppy beer - what are your opinions / suggestions?
Cheers & Gratitude