Hop in the Night

Partial Mash Recipe

Submitted By: bobbyrj3d (Shared)
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Brewer: Robert
Batch Size: 5.00 galStyle: Cascadian Dark Ale (14D)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 38.3 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 82.6 IBUsBoil Time: 60 min
Est OG: 1.074 (17.9° P)Mash Profile: My Mash
Est FG: 1.024 SG (6.0° P)Fermentation: My Aging Profile
ABV: 6.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
12.00 oz Munich Malt (9.0 SRM) Grain 1
12.00 oz Oats, Flaked (1.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
8.00 oz Pale Chocolate Malt (250.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
4.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 6
4.00 oz Oats, Toasted (10.0 SRM) Grain 7
2.56 oz Chocolate Malt (450.0 SRM) Grain 8
7 lbs Pilsner Liquid Extract (3.5 SRM) Extract 9
1.00 oz Northern Brewer [9.4%] - Boil 60 min Hops 10
1.00 oz Nugget [12.2%] - Boil 45 min Hops 11
1.00 oz Centennial [9.2%] - Boil 30 min Hops 12
1 lbs Candi Syrup, Dark Belgian [Boil for 20 min] (80.0 SRM) Extract 13
1.00 oz Amarillo Gold [8.2%] - Boil 15 min Hops 14
1.00 oz Cascade [5.0%] - Boil 1 min Hops 15
1 pkgs English Ale (White Labs #WLP002) Yeast 16
1.00 oz Citra [12.3%] - Dry Hop 10 days Hops 17

Taste Notes

Strong coffee/roasted, but smooth. Too strong at first, but after a few weeks of aging was perfect.

Notes

Increase amount of each dark grain by 50%. Mash separately, overnight, in cold water. Mash pale malts as per usual. Combine dark malts with pale malts prior to sparging.