I’m doing a black IPA, but don’t want the roasty element that comes with most dark grains
Is there some one out there that could walk me through their steeping process, amounts, times, products etc?
my recipe as is…
20 # 2row
3 # rye
1 # C60
1# chocolate wheat
(10 gallon batch)
As is this will give me a dark (ish) IPA, but I was going for black, so is someone could explain their process and success/ failures, I would be very grateful!