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Waldeinsamkeit Cascadian Dark Ale
Specialty IPA: Black IPA • All Grain • 4.5 gal
Black IPA... or Cascadian Dark Ale, as it should be called.
January 22, 2023 03:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 4.5 gal)
- 8 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.
- .5 lbs
Munich 10L Malt;Briess
Munich 10L Malt;Briess
Golden orange hue with a robust malty flavor.
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- .3 lbs
Midnight Wheat Malt;Briess
Midnight Wheat Malt;Briess
Midnight Wheat Malt will contribute the same color characteristics as Black Malt but without the bitter, astringent, dry flavors or aftertaste. Use as replacement to debittered black malt. Excellent in Black IPAs, Schwarzbiers, other dark ales and lagers and for color adjustment in any beer style. 1-2% Minor color adjustment with little to no flavor impact in lighter colored lagers and ales. 2-5% Adds color with subtle, very smooth flavor. 5-10% Use in larger quantities for color plus hints of smooth roasted flavor.—www.Briess.com
- 1 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 oz
Cascade -5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Cascade -5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Willamette -5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
FermentisS-04Safale S-04
FermentisS-04Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Typical black IPA. Hop Schedule: .3 Oz Cascade pre boil .5 Oz Willamette @ 40 .5 Oz Cascade @ 40 .5 Oz Willamette @ 20 .2 Oz Cascade @ 20 .5 Oz Willamette @ 15 .5 Oz Cascade @ 5 .5 Oz Willamette Dry Hop @ day 3 .5 Oz Cascade Dry Hop @ day 3
Style (BJCP)
Category: 21 -IPA
Subcategory: B -Specialty IPA: Black IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.050 -1.085 |  |
| Terminal Gravity: | 1.011 | 1.010 -1.018 | |
| Color: | 31.8 SRM | 25 -40 | |
| Alcohol: | 5.9% ABV | 5.5% -9% | |
| Bitterness: | 58.1 IBU | 50 -90 | |
Discussion
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