Can you guys help me determine the pros and cons of adding my dark malts later in the mash for a Black IPA? Here's my thoughts. I've got a Black IPA recipe with 2-row, Victory Malt, Caramel 60, Chocolate Malt, and a dark Carafa Special. I'm thinking of adding the last two to the mash after mashing the other grains for thirty minutes. I'm thinking if I add them later I will get a lot of the color, but less of their dark roasty flavors. I am shooting for a Black IPA that is focused more on the hops and less on the dark malts. But I really want the darkest color possible. Is this something that might work, or would I just blow my efficiency and make a beer that doesn't taste how I want?