Black Frost (An Epic CDA): Re-brew

Saturday, November 5th, 2011

We’re trying to catch up after not brewing for almost a year! The first time I made this, the recipe was a complete experiment – but it turned out so well that a re-brew was in order.

Grain

This is for 12gal

  • 24# 2row
  • 3# Caramel 60
  • .5# Chocolate
  • .5# Black Patent
  • .5# Roast Barley

The chocolate should be mixed with the light malt. However, the patent and roast need to be finely ground (think flour) and added to the top of the mash 30minutes in. This reduces the flavor but give maximum color.

Mash around 150F to ensure light body.

Water

To match Burton-on-Trent water water profile (starting with Portland water)
Add per 5 gallon of water pre-boil: (10 gal pre-boil are needed). This should help bring out the massive hop flavor.

  • 3.5g Baking Soda
  • 5g Chalk
  • 8.5 Epsom Salts
  • 15g Gypsum

Lots and lots of hops

75+ minute boil

  • 0.5 oz Cascade 7.5%AA at 75m
  • 1 oz Cascade at 30m
  • 2.5 oz Cascade at 10m
  • 3 oz Cascade at 0m
  • Wait ten minutes
  • 3oz Cascade – hot whirlpool for 10 more minutes
  • 4 oz Cascade dry hop dose 1 at ferment temps for 5 days
  • 4 oz Cascade dry hop dose 2 at cold crash temps for 5 days

Ferment

This time, I am going to use Pacman yeast (wash from a previous batch) and start the ferment cool at 60ish, let it rise to 70F after a week and dryhop. Then cool back down and 2nd dryhop.

I set the eff back to 65%, due to the large mount of grain in my small tun. I also pulled back the 2 row a bit to get an ABV of 5.5%.

Should the eff be higher (say 80%) we will still be in a good place (6.9%)

Or, I guess I could get a bigger tun…

Brew Day

The brewing went great. I got up early and had the strike water ready by 7am. Only two inconsistencies to report:

  • My mash temp started out high (155), but I quickly cooled it below 150. This may result in too much body.
  • Despite the small tun, my efficiency was very high: 78%. So, we’re looking at a 6.7-6.9% abv. I can live with that :)

Data

Enter into the calculator:

Gabriel Nagmay^Black Frost (Epic CDA)^^101^80^12^78^9^4^78^100^8.8^0.3^0^0^0^0^70^70^24^34^34^3^41^41^0.5^12^12^0.5^9^9^0.5^0^0^0^0^0^0^0^0^0^0^0^5^0.5^75^1^2^5^1^30^1^2^5^2.5^10^1^2^5^3^0^1^2^5^3^0^1^2^5^8^0^1^2^1^60^150^1.2^^^^The chocolate should be mixed with the light malt. However, the patent and roast need to be finely ground (think flour) and added to the top of the mash 30minutes in. This reduces the flavor but give maximum color. —- I set the eff back to 65, due to the large mount of grain in my small tun. I also pulled back the 2 row a bit to get an ABV of 5.5ish. Should the eff be higher (say 80%) we will still be in a good place (6.9%) — Mash around 150F to ensure light body. — Lots and lots of hops: 3oz Cascade at 0m Wait ten minutes 3oz Cascade – hot whirlpool for 10 more minutes 4oz Cascade dry hop dose 1 at ferment temps for 5 days 4oz Cascade dry hop dose 2 at cold crash temps for 5 days — This time, I am going to use Pacman (not listed) and start the ferment cool to 60iah, let it rise to 70 F after a week and dryhop. Then cool back down and 2nd dryhop.^^^^^^^^^^^^^^^^^^^^7^7^7^7^7^7^0.2^

     

 

 

 

 

 

 

9 Responses to “Black Frost (An Epic CDA): Re-brew”


  1. Christopher Spencer Says:

    Looks like a perfect brew for the coming cold nights. I’m envious. And at almost 7 percent, I’m sure it’s going to be a sipping beer.

    It was good to meet you at #heweb11 this year. I’ve subscribed to your blog via RSS. Look forward to seeing more beer porn pics.

    Christopher Spencer
    University of Arkansas


  2. nagmay Says:

    Christopher,
    Good to hear from you. I will be sure to keep the beer porn flowing over the next few months. Fall is my favorite time to brew.

    Cheers,
    Gabriel


  3. Christopher Says:

    Much appreciated. Maybe you will bring some of your wares next year.


  4. nagmay Says:

    Update: 2011-11-30

    This beer takes time and patience. Here is the log so far
    – 1 week primary ferment in basement (60F)
    – Racked and added dryhop addition.
    – 1 week secondary ferment upstairs (slowly raised to 70F)
    – Racked (to remove hops)
    – Let sit for a week (I was just really busy :)
    – Added second dryhop addition
    – Started cold crash (needs about a week)


  5. nagmay Says:

    Placed 1st in the 2012 Slurp and Burp Open for “Cascadian Dark Ale”: http://www.strangebrew.org/

    I will post the judges comments when they arrive.

    Notes – I filled the 12oz bottles for competition with the Randall (with 2oz cascade) for extra hoppy goodness! Seemed to pay off.


  6. gabriel nagmay (dot com) | Archive » 2012 Slurp and Burp Open Says:

    […] SB4. Cascadian Dark Ale – 1st place: Black Frost by Gabriel […]


  7. gabriel nagmay (dot com) | Archive » Black Frost (An Epic CDA): v3 Says:

    […] Just by chance, Cascade hops went on sale. I grabbed 2 lbs and we decided to brew a batch of the award winning, Cascadian Dark Ale: […]


  8. gabriel nagmay (dot com) | Archive » Blackish Frost (CDA Experiment) Says:

    […] was based on the award-winning Black Frost, but with heavy […]


  9. gabriel nagmay (dot com) | Archive » Fresh Black Frost Says:

    […] version of the award-winning Black Frost. This time, with a fresh hop twist! The hops are in my yard and will be thrown in the boil minutes […]

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