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Old 02-05-2013, 04:23 AM   #1
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Default Black Shadow - Cascadian Dark Ale aka Black IPA

Recipe Type: All Grain
Yeast: US-05
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: 1.014
IBU: 82
Boiling Time (Minutes): 90
Color: 38
Primary Fermentation (# of Days & Temp): 14 days at 66
Secondary Fermentation (# of Days & Temp): 2 days at 70
Tasting Notes: The best Black IPA I have tried and probably the best beer I have ever brewed

% Amount Name
-----------------------------------------------------------------------------
89.3% 12.50 lbs. Pale Malt(2-row)
5.4% 0.75 lbs. Carafa III (de-husked)
3.6% 0.50 lbs. Crystal 80L
1.8% 0.25 lbs. Chocolate Malt


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Columbus Pellet 15.00 32.6 First WH
0.50 oz. Columbus Pellet 15.00 29.5 45 min.
1.00 oz. Centennial Pellet 10.50 12.3 15 min.
1.00 oz. Centennial Pellet 10.50 7.7 1 min.
1.00 oz. Centennial Whole 10.50 0.0 Dry Hop
1.00 oz. Citra Whole 11.10 0.0 Dry Hop


Yeast
-----

DCL Yeast S-05 SafAle American Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 14.00
Water Qts: 17.50 - Before Additional Infusions
Water Gal: 4.38 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 172 Time: 45


Total Mash Volume Gal: 5.50 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Old 02-12-2013, 11:18 PM   #2
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Looks good thanks for sharing

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Old 02-13-2013, 12:03 AM   #3
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How did this one come out? Any tasting notes? I'm looking to brew a cascadian and yours is one of the few I've seen with dehusked grain (one of the key requirements for the style) but would like to know how it came out first. Is this something you've tried a lot or is it experimental?

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Old 02-13-2013, 02:15 AM   #4
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My local brew club did this as a group brew which for us means we make up 10 to 15 identical "kits" all from the same source ingredients and distribute them to the club members. Everyone takes them home and brews them on their own gear. We even go so far as to crush all the grain the day the kits are distributed so the crush is identical on all kits. We bring them back to a meeting a month or two down the road and do a bunch of side by side comparisons.

So I have personally brewed it twice and have tried approximately a dozen more. It is thought of by members of the club to be the best beer we have ever done as a club brew. Many including myself feel it is one of the best beers many of us have ever made.

The beer has a wonderful smooth hop profile. Not overly bitter and just enough of the C hop citrus flavors to play well with the roast. You do get a nice roast but no astringency. On one of my two batches I missed my gravity a bit with sparge and volume issues (self caused) and had a bit more roast than the first batch. This beer really comes alive with the dry hop. I have run it through an additional oz of Citra on a Randal at a party and that was sublime.

Many of the guys in the club have re brewed it multiple times because it is so well loved. Even my non hop head wife loves it because it has the malty roast backbone.

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Old 02-13-2013, 04:13 AM   #5
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Thanks Jason, exactly what I was looking for, I think this one might be easing for my next brew day. Cheers!

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Old 02-13-2013, 04:24 AM   #6
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If you do please let me know how it goes and what you think of the end product.

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Old 02-13-2013, 11:15 PM   #7
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Looks tasty. I've brewed a few partial masses this style, will try your recipe soon. Would you mind adding target gravities? And priming volumes for bottles like me?

When I brew this I'm going to try a side by side with the dehusked malt vs a maltoferm addition. My local microbrewery makes a knockout black ipa and swears by maltoferm.

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Old 02-14-2013, 02:19 AM   #8
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Quote:
Originally Posted by eric19312 View Post
Looks tasty. I've brewed a few partial masses this style, will try your recipe soon. Would you mind adding target gravities? And priming volumes for bottles like me?

When I brew this I'm going to try a side by side with the dehusked malt vs a maltoferm addition. My local microbrewery makes a knockout black ipa and swears by maltoferm.
I will see what I can come up with but I do not have any brewing software on this computer. I do not prime since I keg and force carb but I will see I can find a calculator.
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Old 02-14-2013, 03:41 AM   #9
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If all things went correctly and your beer is sitting at 68 degrees for bottling you would need 4.12 oz of sugar to hit 2.4 volumes which would be middle of style.

A 1.062 pre boil should net you the target O.G. of 1.075 if you have an approximate boil off of 12% as I generally do on this 90 minute boil. That is with a pre boil volume of 6.35 gallons. All calculations were done at 75% efficiency.

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Old 02-14-2013, 04:18 AM   #10
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Thanks! I'll post my results in a couple months.

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