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Cascadian Dark Clone
Specialty Beer • All Grain • 5 gal
Modified from BYO
March 22, 2015 pm 08:10pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8.375 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.
- 1.5 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- .9063 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 1.125 oz
Nugget - 11.8 AA% pellets; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1.125 oz
Cascade - 5.8 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.125 oz
Cascade - 5.8 AA% pellets; boiled 0 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.8 AA% pellets; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Centennial - 10.5 AA% pellets; added dry to secondary fermenter
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- .5 tsp
Yeast Nutrient (AKA Fermax) - last 15 minutes of boil (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- .5 tsp
Irish Moss - last 30 minutes of boil (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.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 25.0 SRM | 1 - 50 | |
| Alcohol: | 6.4% ABV | 2.5% - 14.5% | |
| Bitterness: | 69.9 IBU | 0 - 100 | |
Discussion
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