![]() The aroma is more subdued than I though it would be. The dark malts seem to have come through far more than I expected. ![]() It smells almost like a porter, not as IPA-like as I expected. In the glass, the hops are not so pronounced. ![]() when I opened the fermenter for the transfer to a bottling carboy, I almost choked on the hops. I’m finding that the aroma when I opened the fermenter after dry hopping doesn’t really match the aroma in the glass (at least not in my mind’s expectation). Here are my own comments on how it tasted when it was ready: In addition to 6+ pounds of light LME, I also did a stove top partial mash using these grains: I found the recipe online and adjusted it based primarily on my own whims, shooting blind in the dark, justifying it in my head on something I read somewhere in some thread on some brewing forum. I made a CDA/Black IPA and I think it came out pretty good. The debate over the name black IPA/CDA/IBA is not of major concern to me, so I'll skip that part. Hopefully this is not seen as a thread hijacking either tho. And while I do wish to discuss this style and my experience with it, I don't think it's worth another new thread on the subject. It's a great style of beer, one I want to brew more of in the future. Note: I don't think this post will offer any definitive answers to the OP, but I felt like chiming in with my own (single, newbie) experience with this style. Let us know if you have any further questions. Have you managed to try both of these beers from us? It is roasty, ashy, astringent, chocolatey, and then the hops kick in with some lighter notes. This is already moving the EIP in the direction of a Black IPA. We kept the grain bill the same, but decided to change the hops to US varieties and have used them in a manner similar to a modern IPA. We brewed the first EIP partly to answer the question that was often thrown at us as to what the difference was between a black IPA and a hoppy porter. It is not quite a Pale IPA coloured black, but the hops still dominate the flavour profile. Our Black IPA keeps to a simple IPA recipe, with the addition of Carafa III malt, which is a dark roasted malt, but it has been dehusked or debittered, so it provides colour and a chocolate flavour, but not the roasted astringent flavour of more classic dark malts (roasted barley or black malt). There probably is a point between these 2 styles where they may meet, but it is important to us to keep them distinct. ![]() To put it simply, while both beers use dark malts and lots of hops, the Black IPA should be definitely dominated by the hops, while the EIP should be dominated by the darker malts. So we can only speak of our own interpretation of the difference between a Black IPA and an Export India Porter. I think that any brewery would have their own take on certain styles, and what one brewery calls style 'x' another would call style 'y'. ![]() We really appreciate the fact that you care enough to ask us about these beers, because for us that is partly the reason for brewing them. I thought that their reply was interesting enough to share here. They were more than courteous to explain it as they saw it. So I decided to send off an email asking for some brewer's insight as to what they saw as the differences, given that they decided to brew both as distinct styles. There may be others, but I could only find one brewery that brewed both an India Porter and a Black IPA and that brewery is the Kernel Brewery in London. of these dark ales has been discussed to death on here, but hopefully a recent email that I received will add a little more information to the discussion. “Black IPA (or more simply IBA) versus Export India Porter I think that the brewer of Kernal Brewery (London, England) has a good perspective on the topic of Black IPA vs. ![]()
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