Cascadian Dark Ale

All Grain Recipe

Submitted By: atomicfatboy (Shared)
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Brewer: Daryl Lamprey
Batch Size: 6.00 galStyle: American Stout (20B)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 32.2 SRMEquipment: 5 Gallon RIMS (60')
Bitterness: 50.7 IBUsBoil Time: 60 min
Est OG: 1.061 (15.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1
12.00 oz Midnight Wheat (550.0 SRM) Grain 2
12.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 3
8.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4
2.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 5
1.00 oz Simcoe [12.0%] - Boil 60 min Hops 6
1.65 oz Simcoe [12.0%] - Boil 5 min Hops 7
3.00 oz Amarillo [23.8%] - Boil 0 min Hops 8
1.0 pkgs California Ale (White Labs #WLP001) Yeast 9
1.00 oz Simcoe [23.8%] - Dry Hop 7 days Hops 10
2.00 oz Simcoe [13.0%] - Dry Hop 3 days Hops 11

Notes

Water 80/20 (distilled:RO) with 6g CaSO4, 2g CaCl2, 1g MgSO4 and 1ml 88% lactic Initial Infusion Calc: (0.2/1.5)(152-63)+152= .1333x89+152 Grain: 14.13# x1.5= 21.195qts or 5.3 gallons Actual infusion: 5.3 gallons at 163 degrees=152 deg IMT at 5.2 ph FBV=5.5 gallons at 1.068 (64 degrees) (1.068 adj) FG (11/26/17): 1.008@70 degrees (1.009 adj) 7.8% ABV

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