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Old 03-20-2011, 05:30 AM   #1
Rentachik
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Default CDA -- Cascadian Dark Ale recipe

Thinking about brewing a CDA. I have not tried to brew one in the past. This is the recipe that I came up with.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: CDA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.057 SG
Estimated Color: 33.7 SRM
Estimated IBU: 87.7 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 62.22 %
1.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 15.56 %
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 8.89 %
0.50 lb Black Malt (680.0 SRM) Grain 4.44 %
1.50 oz Galena [13.00 %] (60 min) Hops 67.4 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 14.6 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.8 IBU
1.50 oz Amarillo Gold [8.50 %] (1 min) Hops 1.9 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.89 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Mash at 150F for 60 Min.

Let me know what you all think!

Brad

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Old 03-20-2011, 12:57 PM   #2
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I think 24% crystal is WAY too much but YMMV. Try to keep it closer to 10-15% for this beer.

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Old 03-20-2011, 01:12 PM   #3
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+1. Remember, at its heart this is still supposed to be a beer that's very IPA-like, just dark. No way I'd make it that sweet.

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Old 03-20-2011, 05:21 PM   #4
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I would ditch the sugar and increase the 2-row to get your desired OG. Also toss in 2oz or so dry hops.

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Old 03-21-2011, 02:39 AM   #5
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Use debittered black malt.It is not supposed to have a stout roasty taste!I would use 12oz.of dehusked Carafa II.Also cut your crystal malt in half !

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Old 03-21-2011, 03:42 AM   #6
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Lets see what you guys thing about these changes. I have had really good luck with tossing in a pound of sugar to dry the beer out. I don't really know why it works. I heard the guy at LHBS talking about it. So I gave it a try and so far so good.

Still kicking around the dry hopping.... Maybe another ounce of amarillo for a week or so.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: CDA
Brewer:
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 5.72 gal
Estimated OG: 1.058 SG
Estimated Color: 26.6 SRM
Estimated IBU: 86.7 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 73.91 %
0.75 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6.52 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.52 %
0.50 lb Carafa III (525.0 SRM) Grain 4.35 %
1.50 oz Galena [13.00 %] (60 min) Hops 66.6 IBU
1.00 oz Cascade [5.50 %] (30 min) Hops 14.4 IBU
1.00 oz Cascade [5.50 %] (5 min) Hops 3.7 IBU
1.50 oz Amarillo Gold [8.50 %] (1 min) Hops 1.9 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.70 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

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Old 03-21-2011, 04:19 AM   #7
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Quote:
Originally Posted by Rentachik View Post
I have had really good luck with tossing in a pound of sugar to dry the beer out. I don't really know why it works. I heard the guy at LHBS talking about it. So I gave it a try and so far so good.
It's a good technique to use for bigger beers, like Imperial IPAs, but it's entirely unnecessary for the IPA you're trying to produce. If you mash low (150-152), aerate well, and pitch a healthy amount of yeast, your beer will be in the 1.010-1.012 range without the sugar.

With regards to the dry hops, personally I wouldn't make an IPA or BIPA/CDA without them. They make or break a good IPA.
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