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Old 01-31-2012, 03:25 PM   #1
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Default Partial - Wandering Goth CDA v. 2

Recipe Type: Partial Mash
Yeast: s-05
Yeast Starter: no
Additional Yeast or Yeast Starter: used ~15 gms rehydrated
Batch Size (Gallons): 5.25
Original Gravity: 1.066
Final Gravity: 1.015
IBU: 91 (rager)
Boiling Time (Minutes): 60
Color: 27 Lovibond
Primary Fermentation (# of Days & Temp): 14 @ 62
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): 7 @ 68
Tasting Notes: a dark, mildly roasty, very hoppy beer. as good as many commercial examples.

This recipe is written for BIAB partial mash. for an extract version, simply replace the 2-row with extra light malt extract. i'll be posting a blog later today (or very soon) on this particular style of beer, i have some thoughts and ideas about this style and particular recipe. i feel that this is a very solid example of this style of beer, it's a regular in my house and i plan to start entering into any competition that accepts the style.

grains:
5.25 #'s American 2-row
.75 #'s Crystal 10L
.7 #'s Carafa II (special/dehusked/debittered)
.6 #'s Special Roast

mash in 2.3 gal of water at ~150 degrees for 60 minutes.
heat another 2.3 gal of sparge water to 192 for 'dunk' sparging at 169 degrees. dunk grain bag, gently stir and sit covered for ~10 mins. combine wort in brew kettle, add additional water to reach pre boil volume. add extract and bring to a boil.

extract:
3.5 #'s extra light DME (i prefer Munton's DME)

hops:
1 oz magnum pellets 13.1% AA @ 60 min (53 IBU) (horizon pellets will work great here, too)
.8 oz amarillo pellets 8.6 % AA @ 30 min (16 IBU)
.6 oz simcoe pellets 12.2% AA @ 10 min (6 IBU)
.8 oz amarillo pellets 8.6% AA @ 10 min (6 IBU)
.6 oz simcoe pellets 12.2% AA @ 0 min (5 IBU)
.8 oz amarillo pellets 8.6% AA @ 0 min (5 IBU)

dry hop:
1 oz amarillo whole hops for 7 days
.67 oz simcoe whole hops for 7 days

after the boil, allow the flameout addition to steep for ~10 minutes and then chill wort quickly to 62 degrees. aerate and pitch ~15 gms (1 and 1/2 packets) of rehydrated s-05.
ferment at ~62 degrees for two weeks or until FG is reached and stable. i prefer to then transfer to a secondary carboy for the dry hopping, but it can surely be done in primary. dry hop (preferably with whole hops) for 7 days. after dry hopping, package as desired and carbonate to 1.5-2 volumes of co2. this beer is best consumed soon after it conditions to preserve the hops aroma.

i've brewed this a few times in the last year and find it to be a very enjoyable beer. it's around 7% abv, so not the ideal 'session' brew, but definitely a very (deceptively) drinkable example of Cascadian Dark Ale. it's one of the more popular home-brews i make, and seldom lasts very long in my house. i hope anyone who brews this ale enjoys it as much as i do. any comments and questions are much appreciated, feel free to PM me with anything you have.

Dan

edit: i realized that simcoe and amarillo hops can be more difficult to get sometimes and at some places. i like freshops.com as an online source for hops.

here's the blog i wrote on the style. there's some good tips for putting together your own, amazing Cascadian Dark recipe. or you could just brew my recipe, i doubt you'll be let down.

happy brewing!

hpim0634.jpg

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Old 02-06-2012, 05:47 PM   #2
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NordeastBrewer77,

I have been researching a few CDA recipes and this one caught my attention. I am not too familiar with this style, and would like to give it a shot as I think they are quite interesting ingredient wise. After reviewing your recipe, I think I will stick with your base recipe, but want to add a slight chocolate note to offset the slight roast character that you noted in your version. I like the hop schedule and, although I have never used simcoe or amarillo, I will take your word for it (now I just have to find some amarillo, as I have a source for simcoe here in the next few weeks...)! It appears that you followed the style guidelines from the BJCP (I don't believe the style has been formally "accepted" yet, but next time the styles are re-evaluated it should be added, correct?).

Anyways, I was hoping you could take a look. Only made a couple changes, including the chocolate malt and the yeast preference (I really need to use the smack pack and get it going, gets less viable by the day). Also, do you think that it is enough chocolate malt or not enough. Again, just want enough to barely show, as I understand the hops are the main attraction, but enough to add that extra depth to the malt character.

Here it is; let me know what you think. It is converted to all-grain:



CDA All Grain

5.5 Gallons
1.072 OG
1.016 FG
71 IBU (Tinseth)
32 Lovibond;
86% Efficiency
7.4% ABV
BU:GU 0.98

10.5 lbs 2 row US
0.75 lb Crystal 10L
0.7 lb Carafa II
0.6 lb Special Roast
0.25 lb Chocolate

Mash:

Dough in with 3.8 gallons of 166 degree water for 60 minutes (152 degree mash temp). Double batch sparge with 2.5 gallons of 177 degree water each.

Boil:

60 min. 1.25 oz Magnum (13.1%)
30 min. 0.9 oz Amarillo (8.6%)
10 min. 0.6 oz Simcoe (12.2%)
10 min. 0.8 oz Amarillo (8.6%)
0 min. 0.7 oz Simcoe (12.2%)
0 min. 0.9 oz Amarillo (8.6%)

Yeast:

Pitch starter of Wyeast 1764PC - ROGUE Pacman yeast (276 billion cells).

Ferment:

Primary ferment at 62 degrees for 14 days then transfer to secondary.

Dry hop with:
1 oz Amarillo (8.6%)
0.7 oz Simcoe (12.2%)

Dry hop and leave in secondary for 14 days. Bottle and age for at least 14 days/keg.

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Old 02-06-2012, 10:12 PM   #3
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i think that looks like a really solid CDA, man! it'll be just a touch roastier, but that works, your bitterness unit to gravity point ratio is pretty similar, i think i was in the low .80's. if you were to go more on the chocolate, you can always cut back on the Carafa II to keep the balance the same. i also like the pacman yeast as a choice, you really just want to use a good attenuating, clean strain. you want a crisp, dry finish to the beer.

thanks for reminding me that the simcoe and amarillo hops are very popular and tend to be out of stock sometime throughout the year. i like to go to freshops.com to get hops. they seem to be able to keep some varieties around, even when they're harder to find.
i also posted a link in the original message to a write up i did on the style that gives some decent suggestions, including using malts like patent and chocolate. i'll post the Freshops link there too.

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Old 02-07-2012, 10:35 PM   #4
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I'm thinking about trying this one out. Would it be okay to do in a 5 gal boil pot? Haven't upgraded to an 8 yet

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Old 02-08-2012, 12:34 AM   #5
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I'm thinking about trying this one out. Would it be okay to do in a 5 gal boil pot? Haven't upgraded to an 8 yet
sure, you can do a partial boil. the first few times i brewed this it was a partial boil. i'd say boil around 3 gal, so you have the headspace and i'd recommend adding the extract late or at flameout if you cut the boil size, that way you limit the darkening that happens to extract in a small boil and it may help with hops utilization.
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Old 02-08-2012, 12:35 AM   #6
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Dan,

Been tweaking this again based on what is available to me from the local brew shop. Gonna be visiting a buddy of mine from across the state towards the end of this month, and so we have decided to brew 11 gallons of this at that time. I am still quite new at trying to figure out what malts/hops/recipe changes produce what outcome, so bear with me.

My two changes include:

It appears that I can only get Carafa I from the brewshop locally, so I was wondering how that would change things? I may be able to get the Carafa II across the state, so checking that out too. Maybe the Carafa I would be slightly less roasty, slightly lighter on the overall color? I have never used this type of malt, so not really sure what to expect.

I was thinking of using centennial instead of amarillo hops, just due to the availability of them vs the amarillo. I see that BYO states that centennial is a possible substitution, and I am quite familiar with that particular hop. Having never used these hops (amarillo) before, I was wondering what your opinion on this change would be? I may still order the amarillo, but will see as I get this recipe a little more dialed in.

Otherwise the overall recipe remains relatively the same:

CDA All Grain

5.5 Gallons
1.073 OG
1.016 FG
72 IBU (Tinseth)
29 Lovibond;
86% Efficiency
7.4% ABV
BU:GU 0.98

10.5 lbs 2 row US
0.75 lb Crystal 10L
0.7 lb Carafa I
0.6 lb Special Roast
0.35 lb Chocolate

Mash:

Dough in with 4.0 gallons of 164 degree water for 60 minutes (150 degree mash temp). Double batch sparge with 2.45 gallons of 179 degree water each.

Boil:

60 min. 1.25 oz Magnum (13.1%)
30 min. 0.9 oz Centennial (9.1%)
10 min. 0.6 oz Simcoe (12.2%)
10 min. 0.8 oz Centennial (9.1%)
0 min. 0.7 oz Simcoe (12.2%)
0 min. 0.9 oz Centennial (9.1%)

Yeast:

Pitch starter of Wyeast 1764PC - ROGUE Pacman yeast (276 billion cells).

Ferment:

Primary ferment at 62 degrees for 14 days then transfer to secondary.

Dry hop with:
1 oz Centennial (9.1%)
0.7 oz Simcoe (12.2%)

Dry hop and leave in secondary for 14 days. Bottle and age for at least 14 days/keg.

Let me know what you think, be very interested to hear what your thoughts are regarding the changes.

Thanks,
Ryan

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Old 02-08-2012, 12:43 AM   #7
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i've never used carafa I, but i believe you're right, the I is the lightest and the III is the darkest. just be sure to use the 'special'/'debittered'/'dehusked' as it'll eliminate some of the stronger roast flavors. i think the carafa I should be fine, especially with the chocolate you're adding. as far as the hops go, i love centennial and it's my wife's favorite. i've used them in this recipe, same as you, in place of the amarillo and it was very nice. amarillo happens to be one of my favorites, so i go with that one usually.
that's awesome that you guys are gonna brew up 11 gal of this! definitely keep the thread updated, i'm psyched to hear how this beer turns out for others that brew it.

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Old 02-08-2012, 12:48 AM   #8
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Quote:
Originally Posted by NordeastBrewer77

sure, you can do a partial boil. the first few times i brewed this it was a partial boil. i'd say boil around 3 gal, so you have the headspace and i'd recommend adding the extract late or at flameout if you cut the boil size, that way you limit the darkening that happens to extract in a small boil and it may help with hops utilization.
So 1.5 gal for the mash and then another 1.5 for the sparge? Do you remember the lbs of grain from when you did this as a partial?
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Old 02-08-2012, 12:50 AM   #9
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Will do man. I was pretty sure that those changes would not be a problem. I think I am just starting to understand some of the ways that the malts/hops interact with eachother... I think I am gonna stick with Carafa I and the centennial hops. Saves me some cash on shipping anyways, not that it would be that big of a deal. Also sets me up to have room for experimentation with the next batch! Yeah, 11 gallons of this, split up should be freaking awesome!

Ryan M.

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Old 02-08-2012, 12:51 AM   #10
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So 1.5 gal for the mash and then another 1.5 for the sparge? Do you remember the lbs of grain from when you did this as a partial?
The partial mash (and extract version) are the very first post of the page. I converted his numbers into an all grain version since I dont do BIAB/partial mash.

Let us know how it turns out when you go for it!

Ryan M.

EDIT: Got to thinking. Are you doing extract only, extract with specialty grains, or partial mash? Guess that question needs to be answered first... Sorry, get a little ahead of myself sometimes...
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