I have really wanted to brew a CDA myself, and when I first started thinking about it, I posted my recipe here and got a lot of feedback. Here's the link http://www.homebrewtalk.com/f12/casc...recipe-163258/
I ended up sending an email to Abram Goldman-Armstrong, the designer of the Hopworks recipe and the person really pushing for this style to be accepted, asking him to critique the recipe I had put together. Here is the recipe I submitted:
12 Gallon Batch
13 Gallon Boil Volume
83% 22# American Two Row
5.7% 1.5# Crystal 60
5.7% 1.5# German Carafa Special
1% .25# Roasted Barley
3.8% 1# Chocolate Malt
OG 1.058 (I can nudge this up to 1.061...)
To my utter surprise he wrote back and even went so far as to give me the percentages of dark malts they used in the Hopworks batch. Here is his reply:
Hi Jeff- Glad you like the beer, I am quite fond of the style myself. Your recipe looks good, though a little heavy on the dark grains. I generally use 1/2 pound each of chocolate, Carafa and Roast barley in a 10 gallon batch. With your recipe you might want to use only a pound of Carafa, and keep the other two where they are. The initial batch we did at Hopworks used 1% Carafa, and 2% chocolate malt, but was a little light in color. They now are using Breiss organic black malt in place of the Carafa, and I believe the total dark malts are about 4%.
When brewing CDAs I generally shoot for a fairly low mash temp 150-151F, to insure a light body.
It looks like you are on the right track, happy brewing.
It is unbelievably cool that this guy would be so helpful. Anyway, I'm sharing this here for anyone thinking of trying out something similar.
I haven't brewed it yet, but it's next in line when I get a free weekend.
Hope this helps out.