All Grain Yeast:
US-05 / Nottingham Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
10 Original Gravity:
1.075 Final Gravity:
74.2 Boiling Time (Minutes):
19.1 SRM Primary Fermentation (# of Days & Temp):
10 days at 68F Tasting Notes:
This is my imperial version of a cascadian dark ale.
Its turned out really tasty and not too bitter despite the 74 IBU.
This is for a 11 gallon batch at 80% efficiency.
Quantities have been converted from metric so may differ slightly.
Ive kegged the first 5 gallons. The next 5 will be oaked.
Grain bill :
23 lbs. 2 Row Malt
1 lbs. Flaked barley
2 lbs. Crystal 40L
11 oz. Carafa 1
3 oz. Roast Barley
2 lbs. Cane Sugar 10mins
2 oz Simcoe [12.10 %] (60 min) Hops 27.6 IBU
3 oz Amarillo Gold [7.50 %] (60 min) Hops 34.3 IBU
1 oz Amarillo Gold [7.50 %] (30 min) Hops 7.5 IBU
1 oz Amarillo Gold [7.50 %] (10 min) Hops 3.5 IBU
1 oz Amarillo Gold [7.50 %] (5 min) Hops 1.9 IBU
1 oz Amarillo Gold [7.50 %] (0 min) (Aroma Hop-Steep) Hops
3 oz Amarillo Gold [7.50 %] (Dry Hop 7 days) Hops
I used the simcoe at 60min but next time its all Amarillo.
2 Pkgs Nottingham (Danstar #-) Yeast-Ale
Ive made both and prefer the fruitier US-05
If anyone has any comments or suggestions that may improve the recipe I'd like to hear them.
And BTW - I realise theres no official category called Imperial Cascadian Dark Ale