Cascadian Dark Ale

14-B American IPA
Author: Kozlen
Date: 6/26/2011

Size: 8.16 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 245.96 kcal per 12.0 fl oz

Original Gravity: 1.073 (1.056 – 1.075)

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Terminal Gravity: 1.018 (1.010 – 1.018)

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Color: 25.88 (6.0 – 15.0)

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Alcohol: 7.27% (5.5% – 7.5%)

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Bitterness: 72.6 (40.0 – 70.0)

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Ingredients:

19 lb Maris Otter Pale Ale Malt
2.0 lb White Wheat Malt
1.5 lb German Carafa II
3 oz Caramel Malt 120L
2.5 oz Chinook (11.5%) – added during boil, boiled 60 min
1.0 tsp Irish Moss – added during boil, boiled 20.0 min
1.5 oz Cascade (4.0%) – added during boil, boiled 15.0 min
2.0 oz Cascade (4.0%) – added during boil, boiled 0.0 min
4.0 oz Cascade (4.0%) – added dry to secondary fermenter

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes

Brewed 6/26/2011
Put 7.5 gallons in mash tun (2.5 gallons of distilled water, 5 gallons of Bloomington water)
Mashed in at 105F and immediately brought to 145F for 10 minute rest (scorched the grain to the bottom of the mash tun)
Mashed at 154F for 50 minutes

Sparged with 7 gallons (3 gallons of distilled water and 4 gallons Bloomington water) – was 1.5 gallons too much

Collected 10.25 gallons preboil at 15.6 brix or 1.062

Boiled it down for 45 minutes to about 9.75 gallons

Ended boil and whirlpooled hops for 15 minutes.

Post boil = 20 brix or 1.080
Ended with about 8 gallons of wort.
Fermeting in basement (about 67F for first couple days) then move upstairs (about 73F)

Transferred to secondary and added 4 oz of whole leaf homegrown Cascades after 2 weeks. (2 oz in each 5 gal fermenting bucket)

Kegged on 7/31.

It turned out with quite a bit more smoke/coffee/cocoa flavor than I was expecting. Those flavors seemed to overpower the hops by quite a bit. Next time, try a de-bittered black malt instead of the Carafa II.

Results generated by BeerTools Pro 1.5.17