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

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Cascadian Dark Ale (Black IPA)

221 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday February 5th 2020
1.067
1.014
7.0%
94.7
32.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.83 lb American - Pale 2-Row10.83 lb Pale 2-Row 37 1.8 86.6%
0.21 lb German - Carafa III0.21 lb Carafa III 32 535 1.7%
0.21 lb American - Chocolate0.21 lb Chocolate 29 350 1.7%
0.42 lb American - Midnight Wheat Malt0.42 lb Midnight Wheat Malt 33 550 3.4%
0.83 lb Corn Sugar - Dextrose0.83 lb Corn Sugar - Dextrose 42 0.5 6.6%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.04 oz Magnum1.04 oz Magnum Hops Pellet 15 Boil 75 min 57.72 8.8%
5 oz Centennial5 oz Centennial Hops Pellet 7.8 Aroma 5 min 27.53 42.1%
1.67 oz Citra1.67 oz Citra Hops Pellet 8 Aroma 5 min 9.43 14.1%
4.17 oz Cascade4.17 oz Cascade Hops Pellet 7.8 Dry Hop 7 days 35.1%
11.88 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each whirlfoc Fining Boil 15 min.
0.42 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
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25
 
Target Water Profile
Seattle Feb 2020
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
15 qt Start at 145 and then jump to 150 Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.18 g | 36.7 qt) 9.14 36.6  
Mash volume with grains (equipment estimates 10.12 g | 40.5 qt) 10.08 40.3  
Grain absorption losses -1.46 -5.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.29 -1.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.5 g | 26 qt) 5 20  
Total: 9.14 36.6
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: 2020-02-13 18:06 UTC