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CDA

CDA

American IPA • All Grain • 5.5 gal

mikfir

Sort of a Black IPA. Read recipe notes. BT doesn't allow for creativity.

July 27, 2010 pm 02:28pm

5.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 10.5 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.1 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .7 lbs Pale Wheat Malt; Weyermann®

    Pale Wheat Malt; Weyermann®

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Ideal foundation grain for pale Weizenbiers, such as Hefeweizen and Kristallweizen. Essential ingredient in North American pub wheat ales. Adds creaminess, body, and complex wheat flavors to top-fermented beers. Recommended Quantities: Up to 80% in Bavarian-style Weizenbiers, up to 50% in North American pub wheat ales, up to 7% in Altbier and Kölsch. Suitability (beer styles): Ales: Hefeweizen, Kristallweizen, Weizenbock, Dunkelweizen, pub wheat ales, Altbier, Kölsch, light or low-alcohol beers

  • 1 lbs American Caramel 40°L

    American Caramel 40°L

    Provides color, a unique flavor, body, and contributes to foam retention and beer stability.

  • 1.1 lbs Carafa® TYPE II; Weyermann®

    Carafa® TYPE II; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Carefully roasted to add coffee-brown color, espresso-like bouquet, dark-beer aroma, and body to finished beer. Produces opaque beer with mild, but noticeable roasted aftertaste. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier

  • 4.25 oz Columbus - 15.0 AA% pellets; boiled 1 min

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1.4 oz Simcoe® - 13.0 AA% pellets; boiled 1 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1.6 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • .9 oz Simcoe® - 13.0 AA% pellets; boiled 60 min

    Simcoe®

    Used for aromatic, and especially bittering properties.

  • 1.15 oz Amarillo® - 8.5 AA% pellets; boiled 30 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • .9 oz Cascade - 5.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .9 oz Cascade - 5.5 AA% pellets; boiled 2 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 4.25 oz Amarillo® - 8.5 AA% whole; added dry to secondary fermenter

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Cascadian Dark Ale--sort of a Black IPA. Note another 1.75 oz CaSCADE AT FLAME OUT. cOLUMBUS IS IN MASH.1ST SIMCOE IS FWH. bt DOES NOT ALLOW FOR CREAtivity.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.072 1.056 - 1.075
Terminal Gravity: 1.015 1.010 - 1.018
Color: 27.5 SRM 6 - 15
Alcohol: 7.6% ABV 5.5% - 7.5%
Bitterness: 187.4 IBU 40 - 70

Discussion

mikfir

For experimental hop heads

2010-07-27 2:33pm

Cascadian Dark Ale is similar to a Black IPA but different in several ways. I brewed this batch 2 weeks ago and will move it to secondary tomorrow. Secondary will be a keg. And there will be 4.5 oz of Amarillo Whole as dry hop for 10 days.

mikfir

Brew notes

2010-07-27 2:37pm

The IBU calculation from BT is wrong. There is only so much that can go into solution. Having tasted the wort, I estimate the IBUs at 100.

mikfir

Superb

2010-08-20 11:52am

I served this CDA to guests last weekend and the response was overwhelmingly good. Even folks who don't normally drink IPA went back for seconds.

mikfir

Great IPA

2011-01-27 2:01pm

Served this CDA to my Brewer's Guild at January 2011 meeting. Six months of cold conditioning has melded the flavors and aromas into a superb IPA. The members encouraged me to bottle this brew and submit to competitions--will do.

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