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Cascadian Dark Ale

257 calories 26 carbs
Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chad March
Calories: 257 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Wednesday April 23rd 2014
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 71%
2 lb German - Munich Light2 lb Munich Light 37 6 12.9%
1.25 lb German - Carafa II1.25 lb Carafa II - (late addition) 32 425 8.1%
0.75 lb American - Midnight Wheat Malt0.75 lb Midnight Wheat Malt - (late addition) 33 550 4.8%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.2%
15.5 lb Total      
Amount Variety Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Leaf/Whole 13 Boil 45 min 36.37 12.5%
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 5.5 Boil 30 min 12.88 12.5%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10 Boil 15 min 30.25 25%
2 oz Centennial2 oz Centennial Hops Leaf/Whole 10 Dry Hop 7 days 25%
1 oz Chinook1 oz Chinook Hops Leaf/Whole 13 Dry Hop 7 days 12.5%
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 5.5 Dry Hop 7 days 12.5%
Mash Guidelines
Amount Description Type Temp Time
12 qt First step - Protein Rest. The water temperature should be ~112 to compensate for grain temperature and mash tun temperature. Temperature 104 °F 30 min
4 qt Second step - Sacch Rest Temperature 212 °F 30 min
8 qt Third step - Mash out Temperature 212 °F 30 min
12 qt Sparge Fly Sparge 170 °F 30 min
Starting Mash Thickness: 0.8625 qt/lb
Other Ingredients
Amount Name Type Use Time
1 each Whifloc Fining Boil 15 min.
Wyeast - American Ale 1056
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 388 B cells required
Yeast Pitch Rate and Starter Calculator
Method: Corn Sugar       Amount: 4 oz       CO2 Level: 2.2 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator

The ABV for this is inflated as it assumes the dark grains labelled as 'late additions' listed will be incorporated into the hot mash. The ABV is actually ~7%.

Using a multi-stage mash method. You could also do a single infusion mash of 20 quarts / 4 gallons at 160 F. Sparge with 3.5 gallons of 170 F.

"Cold steep" the dark grains separately and add to the fermenter when brewing is complete. From the research I've done, to cold steep grains, use a ratio of 2 quarts per pound of room temperature water and let them steep for about 2 hours. The water should be boiled then cooled before steeping the grains and the runoff should also be pasteurized ("boil" it at 170) for a 5 - 10 minutes, then cooled again before adding to the beer in the fermenter. This will help prevent any infections.
Alternatively you can add it to the last 5 minutes of the boil as well, but this may produce some harshness.

For the yeast starter, make a small wort with an OG ~1.036 with 1.25 quart/ .5 cups of DME. It's better to start with more water because you can always boil off some. Too high of a gravity will stress the yeast into actually fermenting whereas a lower gravity wort will give them nutrients to grow, but not focus on fermenting.

Last Updated and Sharing
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  • Public: Yup, Shared
  • Last Updated: 2016-01-11 17:34 UTC
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