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Cascadian Dark Ale (Black IPA)

221 calories 21 carbs
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)
Efficiency: 70% (brew house)
Source: Daniel Williams
Calories: 221 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Wednesday February 5th 2020
1.067
1.014
6.99%
94.67
32.01
5.66
 
Fermentables
Amount Fermentable 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%
12.5 lb Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
15 qt Start at 145 and then jump to 150 Infusion 149 °F 60 min
 
Other Ingredients
Amount Name 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
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
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
 
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.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-13 18:06 UTC
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