Cascadian Dark Ale (Black IPA) - Beer Recipe - Brewer's Friend

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Cascadian Dark Ale (Black IPA)

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday February 29th 2012
1.067
1.017
6.6%
94.5
31.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26 lb American - Pale 2-Row26 lb Pale 2-Row 37 1.8 86.7%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 1.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 1.7%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 3.3%
2 lb Corn Sugar - Dextrose 2 lb Corn Sugar - Dextrose 46 0.5 6.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Magnum2.5 oz Magnum Hops Leaf/Whole 15 Boil 75 min 8.8%
12 oz Centennial12 oz Centennial Hops Leaf/Whole 7.8 Aroma 5 min 42.1%
4 oz Citra4 oz Citra Hops Leaf/Whole 8 Aroma 5 min 14%
10 oz Cascade10 oz Cascade Hops Pellet 7.8 Dry Hop 7 days 35.1%
28.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfoc Fining Boil 15 min.
1 tbsp gelatin Fining Primary 0 min.
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
60 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pale Ale/IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 7 28 141 7

ca2 – 60
mg2 – 7
so4 – 141
na – 7
cl – 28
hco3 – 7

baking soda – 1gram
gypsum – 18 grams
calcium chloride – 4.5 grams
epsom salt – 7 grams
canning salt – 1 gram

OR


OR Tasty's

Tasty's IPA water Profile. Below Measurements are for 22 gallons of water

110 18 350 17 50 0

baking soda - 7 grams
gypsum - 38 grams
calcium chloride - 8 grams
epsom - 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36 Start at 145 and then jump to 150 Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.94 gal (59.78 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.94 gal (11.78 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.49 gal (57.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 2.49 gal (9.96 qt) sparge/top-off. 12.25 49  
Strike water volume at mash thickness of 1.75 qt/lb 12.25 49  
Mash volume with grains 14.49 58  
Grain absorption losses -3.5 -14  
Remaining sparge water volume (equipment estimates 6.3 g | 25.2 qt) 8.35 33.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 14.94 g | 59.8 qt) 17 68  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.69 -2.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 20.6 82.4
Equipment Profile Used: System Default
 
Notes

For this batch use 22.5 gallons of water and collect 17.5 for the boil due to losses from hops.

Strike with 9 gallons at 160 to hit 147. Raise through Herms to 150 after 45 minutes. Verify Mash PH is 5.2. Adjust if necessary with lactic acid. Sparge with 11 gallons at 165-170


Pacman Yeast. Made a 2 liter starter

Pitch yeast at 65. Add 1vl for 2min of pure 02 prior to pitching. Ferment at 65. Raise to 70 degrees after a few days to clear diactyle.

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  • Last Updated: 2012-09-08 02:33 UTC