Friday, November 5th, 2010
This is one that I have wanted to brew for a while.
Cascadian Dark Ale (CDA) is a jet black, highly hopped beer style. They are often referred to as “Black IPA”, but do have subtle malt characteristics. Though, this is all up for debate, since neither CDA or Black IPA is an official BJCP style.
This is for 6gal
- 13# 2row
- 1.5# Caramel 60
- .25# Chocolate
- .25# Black Patent
- .25# Roast Barley
The chocolate was mixed with the light malt. However, the patent and roast were finely ground (think flour) and added to the top of the mash 30minutes in. This should reduce some of the flavor but give maximum color. Seemed to work very well. Mash at 150F
Lots and lots of hops
90 minute boil
- 0.25 oz Cascade 7.5%AA at 75m
- 0.50 oz Cascade at 30m
- 1.25 oz Cascade at 10m
- 1.50 oz Cascade at 0m
- Wait ten minutes
- 1.50oz Cascade – hot whirlpool for 10 more minutes
- 2 oz Cascade dry hop dose 1 at ferment temps for 5 days
- 2 oz Cascade dry hop dose 2 at cold crash temps for 5 days
Wyeast 1272 American Ale II – Cool to 64 F and pitch, let it rise to 70 F.
OG – 1.054. Should give Alc/Vol – 5.4%
IBU – 45 (don’t listen to the calculators!)