Cascadian Dark (Black IPA) Critique

Whatever you want to call the style, I'm brewing it. In the last week no less than 3 people have gifted me with a mess of fresh hops, so while I'm usually a more of a "malt and yeast" guy, I'm going to use up some of these freshies. At my disposal I have Cascade (1/2#), Chinook (10 oz), Nugget (4 oz), CTZ (5 oz) and Magnum (4 oz). And a dash of Amarillos from the Dude's _outstanding_ Lake Walk Pale Ale. I'd like to use some Cali 001 in this but it's still on the bottom of my Lake Walk and also I don't have time to make a proper starter so I'm going to go with S-04 or S-05.

Thank you in advance for your opinions!

Here's what I put together:

12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
0.75 lb Carafa III (525.0 SRM) Grain 5.36 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.57 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1.79 %
0.25 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.79 %
0.25 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1.79 %
2.00 oz Cascade [5.50 %] (Dry Hop 4 days) Hops -
1.00 oz Nugget [13.00 %] (40 min) Hops 34.2 IBU
1.00 oz Chinook [13.00 %] (40 min) Hops 30.8 IBU
1.00 oz Cascade [5.50 %] (20 min) Hops 9.0 IBU
0.25 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Beer Profile

Est Original Gravity: 1.075 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.29 % Actual Alcohol by Vol: 0.65 %
Bitterness: 73.9 IBU Calories: 43 cal/pint
Est Color: 40.8 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 3.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 17.50 qt of water at 163.7 F 152.0 F

Already, thinking about swapping out 1oz Magnum for the 1oz Nugget bittering addition ...

I haven't done a whole lot of reading on the style but it looks to me that your crystal to dark malts ratio is off a smidge. If I were you, I'd probably lose the 40 and go with a .5 lb of the 20 and 60, as well as drop the chocolate down to .25 lb and the Carafa III to .75. I know it's supposed to be dark but I'd like a hint of ruby highlights.

Hops look good to me.

Any dry hops?...I used Amarillo plugs for my DCA ...mmm...maybe the best beer I have ever made....

Or should have I called it CDA???? Will someone please pick a freaking name for this already!!!!

Personally I would move most of your hops to 10 mins or less and forget those 40 and 20 minute additions. I'd also do more than 2oz for dry hop. 2 oz doesn't seem to get me to where I like my dry hop results to be. Maybe closer to 3 or 4 oz.

ShortSnoutBrewing said:

I'd also do more than 2oz for dry hop. 2 oz doesn't seem to get me to where I like my dry hop results to be.

Click to expand...

+1. If you can dry hop with either 4 oz of cascade or maybe 2 oz of something more aromatic like Citra, it's a nice addition.

You said these are fresh hops. Are they undried "wet" hops or recently dried hops that are stored well and therefore "fresh?"

Ah.... I see the dry hop addition...my bad...

I would definitely vote for the s-05 over the s-04 for this one.

WilliamWS said:

I would definitely vote for the s-05 over the s-04 for this one.

Click to expand...

OK. I'm with that too ... for some reason the S-05 wasn't in BeerSmith so I played lazy. S-05 it is.

BarnabyHooge said:

I haven't done a whole lot of reading on the style but it looks to me that your crystal to dark malts ratio is off a smidge. If I were you, I'd probably lose the 40 and go with a .5 lb of the 20 and 60, as well as drop the chocolate down to .25 lb and the Carafa III to .75. I know it's supposed to be dark but I'd like a hint of ruby highlights.

Hops look good to me.

Click to expand...

I'm definitely going for dark w/ hint of ruby as well .. advise taken, changing exactly as suggested.

ShortSnoutBrewing said:

Personally I would move most of your hops to 10 mins or less and forget those 40 and 20 minute additions. I'd also do more than 2oz for dry hop. 2 oz doesn't seem to get me to where I like my dry hop results to be. Maybe closer to 3 or 4 oz.

Click to expand...

Being a PDX'er I'm going to give you the benefit of the doubt on this one. Please see updated recipe.

Cascade Ian
American Black IPA


Type: All Grain
Date: 10/22/2010
Batch Size: 5.00 gal
Brewer: Ethan
Boil Size: 5.72 gal Asst Brewer: ZJ
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
12.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.71 %
0.75 lb Carafa III (525.0 SRM) Grain 5.36 %
0.50 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3.57 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.57 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 1.79 %
4.00 oz Cascade [5.50 %] (Dry Hop 4 days) Hops -
1.50 oz Chinook [13.00 %] (25 min) Hops 36.5 IBU
1.00 oz Magnum [14.00 %] (20 min) Hops 25.3 IBU
1.00 oz Cascade [5.50 %] (10 min) Hops 5.4 IBU
0.25 oz Amarillo Gold [8.50 %] (0 min) (Aroma Hop-Steep) Hops -
1.00 oz Cascade [5.50 %] (0 min) (Aroma Hop-Steep) Hops -
1 Pkgs Safale S-05 Yeast-Ale



Beer Profile

Est Original Gravity: 1.075 SG
Est Final Gravity: 1.018 SG
Estimated Alcohol by Vol: 7.51 %
Bitterness: 67.2 IBU Calories: Who gives a ****
Est Color: 37.3 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 14.00 lb
Sparge Water: 3.03 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
45 min Mash In Add 17.50 qt of water at 163.7 F 152.0 F

I've looked at these tips from Russian River:

http://www.brew-monkey.com/articles/Better_Hoppy_Beers.pdf

And I'm a little concerned that my FG will be too high @ 1.018...he says to shoot for 1.012. Any tips to get it down there?

Mash at a relatively low temperature, aerate well, pitch plenty of yeast.