American-Style Cascadian India Dark Double Black IPA - Beer Recipe - Brewer's Friend

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American-Style Cascadian India Dark Double Black IPA

236 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: Black IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Zymurgy Magazine
Calories: 236 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Sunday June 23rd 2019
1.072
1.011
8.0%
115.5
31.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Great Western - Calif Select - 2-Row11 lb Calif Select - 2-Row 43 2 81.5%
12 oz Weyermann - Carafa Special III12 oz Carafa Special III 0 525 5.6%
12 oz Briess - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 5.6%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - CTZ (Columbus, Tomahawk, Zeus)1 oz CTZ (Columbus, Tomahawk, Zeus) Hops Pellet 13.1 Boil 60 min 49.08 7.4%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 6 Boil 10 min 8.15 7.4%
1 oz Artisan - Centennial1 oz Centennial Hops Pellet 9.7 Boil 10 min 13.18 7.4%
1.50 oz Artisan - Chinook1.5 oz Chinook Hops Pellet 11.6 Boil 5 min 13 11.1%
1.50 oz Artisan - Cascade1.5 oz Cascade Hops Pellet 6 Whirlpool at 175 °F 20 min 12.26 11.1%
1.50 oz Artisan - Centennial1.5 oz Centennial Hops Pellet 9.7 Whirlpool at 175 °F 20 min 19.81 11.1%
3 oz Artisan - Cascade3 oz Cascade Hops Pellet 6 Dry Hop at 68 °F Day 3 22.2%
3 oz Artisan - Chinook3 oz Chinook Hops Pellet 11.6 Dry Hop at 68 °F Day 3 22.2%
13.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.20 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 30 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 8.72 psi       Temp: 35 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Temecula, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal BIAB Infusion -- 150 °F 60 min
1.5 gal Soak bag, then squeeze and add to kettle Sparge -- 70 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.02 g | 36.1 qt) 10.31 41.3  
Mash volume with grains (equipment estimates 10.02 g | 40.1 qt) 11.31 45.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 8.5 34  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.61 22.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Volume into fermentor 5.5 22  
Total: 10.31 41.3
Equipment Profile Used: System Default
 
Notes

Bring 7 gallons of distilled water to 158F, then add BIAB bag.
Mash in grains, hold at 150F for 1 hour. pH = 5.4 @ 75F after 15 mins.
After 1 hour, increase to 168F over 20 mins, then lift bag and let drain.
Transfer bag to food-grade bucket and pour 1.5 gal of room temp distilled water over grains and allow to soak for 10 mins. Stir a bit, then lift bag and squeeze.
Add runoff from rinsed grains to kettle. Should now be 8 gal.
Bring to boil and add hops as indicated.
Add corn sugar and yeast nutrient with about 30 mins left in boil.
After boil end, add whirlpool hops when temps are 170F and circulate for 20-30 mins.
Cool to to 65F, then stop whirlpool, let settle for at least 30 mins.
Transfer to fermenter (approx. 5.5 gallons). Pitch yeast.
Ferment 2-3 days at 65F then allow to reach 68F over the rest of the fermentation period.
After 10 days, add dry hops.
Three to four days later (13-14 days in fermenter), cold crash for 1-2 days then rack to keg.

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  • Last Updated: 2019-06-25 03:16 UTC