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It's currently 10.6% at a stable final gravity but bottle conditioning will add around 0.2% to take it slightly higher.
Black IPA dry hopped with the same as what I used as the late hops: Amarillo, Centennial, Mosaic, Nelson Sauvin. My brewing room smells like a pack of Opal Fruits.
Coloured (and flavoured) as Kat describes: around 5%, but I do a mix of mashing some of it to get some roastiness, and then sparge for 10-15mins with the remainder to get relatively more colour than flavour. The astringency needs to be balanced out with hop bitterness.
rodabod
Should be? Not hit a stable fg yet?
What you gonna dry hop your black ipa with? How did you colour without roasted malt flavours coming through?
Not nitpicking, just new to the thread and genuinely interested!