corwin6654
Well-Known Member
Hey everyone,
I wanted to make a Cascadian Dark Ale, and Deschutes Hop In The Dark is probably the best commercial example of the style I've tasted. In doing some research, I found that Deschutes cold-steeps the dark grains at about 55* and adds the liquid to the pale mash in order to get the color, but not as much of the astringent flavor of the grains. Has anyone ever done this? How long should I steep? Do I add the dark liquid to the mash after first runnings and use that as sparge water? Any help you guys can provide is appreciated. Here is the link to the story of where I got this info in case you were curious. http://www.portlandbeer.org/blog/2010/06/04/hop-in-the-dark-the-challenge/
I wanted to make a Cascadian Dark Ale, and Deschutes Hop In The Dark is probably the best commercial example of the style I've tasted. In doing some research, I found that Deschutes cold-steeps the dark grains at about 55* and adds the liquid to the pale mash in order to get the color, but not as much of the astringent flavor of the grains. Has anyone ever done this? How long should I steep? Do I add the dark liquid to the mash after first runnings and use that as sparge water? Any help you guys can provide is appreciated. Here is the link to the story of where I got this info in case you were curious. http://www.portlandbeer.org/blog/2010/06/04/hop-in-the-dark-the-challenge/