Cascadian Dark Ale/ Black IPA - No Carafa! - Page 2

Kranity · 11-09-2010, 06:25 PM

BillyBeer; very cool recipe. I may have to try it.

**TANSTAAFB** · 11-10-2010, 02:54 AM

Here is my take on the style. I brewed this right after my Rangers whupped those damn yanks!!!

Yankee Killer Texas Cascadian Dark Ale
AKA Kerry...Black as hell, refuses to act like you think it should, a little bitter, & it'll kick your ass!!!

Type: All Grain
Batch Size: 5.50 gal
Taste Notes: Distinct grapefruit flavor. I mean REALLY grapefruitty! Close your eyes and its an IPA...but wait...there's more! Smokey undertones. Brings out unique character in the hops you just wouldn't get with a traditional IPA

1 Pkgs American Ale (Wyeast Labs #1056) [Starter 1000 ml] Yeast-Ale

11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 82.21 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 7.47 %
12.0 oz Carafa II (412.0 SRM) Grain 5.61 %
10.1 oz Special Roast (50.0 SRM) Grain 4.71 %

60 min. Single Infusion mash; Batch sparge

60 min 1.00 oz Warrior [17.20 %] (60 min) Hops
30 min 1.50 oz Cascade [5.90 %] (30 min) Hops
15 min 0.50 tsp Irish Moss (Boil 15.0 min) Misc
15 min 0.50 tsp Yeast Nutrient (Boil 15.0 min) Misc
5 min 0.50 oz Nelson Sauvin [12.40 %] (5 min) Hops
5 min 0.50 oz Summit [18.50 %] (5 min) Hops
2 min 0.75 oz Warrior [17.20 %] (2 min) Hops

Primary fermentation (14 days at 68.0 F)
Secondary fermentation (14 days at 68.0 F)
Dry hop 1st 7 days of secondary
0.25 oz Warrior [17.20 %] (Dry Hop 7 days) Hops -
0.50 oz Cascade [5.90 %] (Dry Hop 7 days) Hops -

Target: 1.057 SG
1.014 FG
5.74% ABV & 74 IBU

Rodenlager · 01-12-2011, 05:37 AM

Anyone hear/see competition style guidelines for this yet?

**TANSTAAFB** · 01-12-2011, 11:18 AM

Quote:

Originally Posted by Rodenlager

Anyone hear/see competition style guidelines for this yet?

Here is the link to the entire BYO article that reported it...

http://www.byo.com/component/resource/article/2072-birth-of-a-new-style-cascadian-dark-ale

...but I'll quote the proposed specs and style descriptors and the GABF accepted parameters. BJCP entries should be entered in style 23 but labeled Cascadian Dark Ale (or Black IPA, meh)...I hate that people use the regional exclusivity argument. If you brew a Pilsner is it too regionally exclusive to call it a Pilsner? Can't I brew a Pilsner (or Burton Ale, or Russian Imperial Stout, or Irish Stout, or Scotch Ale...) in Texas and still call it a Pilsner? So why can't it be a CDA, whether you brew it in the heart of Washington or the heart of Texas or the heart of the freakin Congo? I feel it is just paying respect to our hop growing compatriots in the great Northwest....

Rant Over

Quote:

A quick review of the specifications we proposed will provide your first clue:

Color = 30+ SRM
Original gravity = 1.060–1.080
Final gravity = 1.010–1.016
Bitterness = 50–90 IBU
Alcohol by volume = 6.0–8.5%

Your second clue is a list of the proposed style descriptors:

Aroma – Prominent Northwest variety hop aromas – resinous pine, citrus, sweet malt, hints of roast malt, chocolate and/or Carafa®, can include mild coffee notes, dry hopped character is often present.

Appearance – Deep brown to black with ruby highlights. Head varies from white to tan/khaki.

Flavor – A balance between citrus like and spicy Northwest hop flavor, bitterness, caramel and roast, chocolate, or Carafa® type malts. Any roast character should be subdued. Black malt is acceptable at low levels but should not be astringent. Any burnt character is not appropriate. The finish should be dry with caramel malt as a secondary flavor. Diacetyl should not be present. The main emphasis should be on hop flavor.

Mouthfeel – Light to medium, hop bitterness and tannins from roast malts combine to create a dry mouthfeel. Resinous character from high levels of dry hopping may create a tongue coating sensation.

Comments – Some brewers prefer to cold steep the dark grains to achieve a very dark beer without the tannin contribution of adding these grains to the mash. The use of Sinamar® color extract to enhance the color is common.

What differentiates Cascadian dark ale from a hoppy porter or stout? There are really three main differences. The first would be the basic hop profile. These beers are brewed using traditional IPA bittering, flavor and aroma hops with citrus, spice and floral characteristics. Typical hop selections would be Columbus, Centennial, Chinook, Amarillo, Simcoe and Cascade or hybrids of these like Warrior or Magnum. The second would be the vastly reduced roast malt flavor contributions. The use of debittered Carafa® malts instead of black patent or roast barley. This provides color without the harsher, burnt flavor profiles of robust porters or stouts. And finally, the third is the much drier finish. This is achieved through the use of very little light caramel malts and highly attenuative yeasts.

Quote:

Charlie Papazian had completed the style update for 2010 and included this new style. The name “Cascadian” was deleted as it was felt that non-Northwestern brewers may be turned off to the style if it hinted of regional exclusivity. The accepted name is American-Style India Black Ale. The style descriptors remained relatively unchanged but some of the basic specifications were scaled back. Here are the finalized GABF numbers:

Color = 25+ SRM
Original Gravity = 1.056–1.075
Final Gravity = 1.012–1.018
Bitterness = 50–70 IBU
Alcohol by volume = 6–7.5%

The BJCP does not update their style guidelines yearly, as the GABF does, and Cascadian dark ale has not been accepted as an official BJCP beer style. Unofficial feedback from BJCP officials indicates that, if examples of this beer start showing up at homebrew contests at a reasonable frequency, it could be included in the next style guideline revisions. (If you choose to compete with this style, enter it in Category 23 and describe the beer as a Cascadian dark ale, an India Black Ale or Black IPA.)

**joety** · 01-12-2011, 02:51 PM

Quote:

Originally Posted by TANSTAAFB

I feel it is just paying respect to our hop growing compatriots in the great Northwest....

Rant Over

Briess is located just over a hour from my house. I'll expect anyone making a beer with Carapils or Victory to start calling it Badger Ale out of respect. Actually, I wouldn't, since we aren't as in love with ourselves as some parts of the country.

Sab · 11-17-2011, 09:21 PM

Only those who know what Cascadia is all about will call it Cascadian Dark Ale.
The rest are lost in the Dark.

bh10 · 11-19-2011, 11:10 PM

Quote:

Originally Posted by alexdagrate

I'd like to make a Cascadian Dark Ale /Black IPA like the Stone Sublimely Self Righteous or the Black Brutal Bitter, but I can't find any Carafa III Special locally and it's too expensive to ship for me.

Is it possible to use chocolate malt or black patent malt and achieve a similar result? Some folks have mentioned cold-steeping, and I've seen some Black IPA recipes on this board using chocolate malt.

Any ideas?

Ive made a couple CDA's, but I just did a Black Saison, but didnt want any roast flavor and only had Black Malt, so I made my recipe and added the black during mash out and held at 170* and stirred for 10 miuntes, then lautered. Worked great.

Sab · 11-21-2011, 01:56 PM

I think Ill try putting some Pauls dark in at mash out for my Black Belgian IPA or maybe Ill call a "Cascadian BelgHop"

Or I might just do a cold steep with a pound of dark over night as Ive done before with good results.

Did you manage to avoid most of the black malt flavours adding at mash out?

Thanks