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Old 06-30-2010, 02:56 AM   #1
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Default Rye Cascadian Dark

I think I will brew this one up. But before I do, any comments, thoughts, additions or subtractions?

Desert Fish - Heart of Dankness RCDA
23-A Specialty Beer
Author: Thomas C. Hart



Size: 22.0 gal
Efficiency: 76.0%
Attenuation: 75.0%
Calories: 256.76 kcal per 12.0 fl oz

Original Gravity: 1.077 (1.026 - 1.120)
|================#===============|
Terminal Gravity: 1.019 (0.995 - 1.035)
|=================#==============|
Color: 32.02 (1.0 - 50.0)
|==================#=============|
Alcohol: 7.59% (2.5% - 14.5%)
|==============#=================|
Bitterness: 79.6 (0.0 - 100.0)
|====================#===========|

Ingredients:
25.0 lb Golden Promise Pale
11.0 lb Pale Ale Malt
15.0 lb Rye Malt
4.0 lb Crystal Malt 40L
2.0 lb Melanoidin Malt
2.0 lb Pale Chocolate
1.0 lb Roast Barley
4.0 lb Carafa Special TYPE II
100.0 g Tomahawk (15.3%) - added first wort, boiled 90.0 min
40.0 g Centennial (10.0%) - added during boil, boiled 60.0 min
40.0 g Tomahawk (15.3%) - added during boil, boiled 30.0 min
35.0 g Centennial (10.0%) - added during boil, boiled 30.0 min
50.0 g Tomahawk (15.3%) - added during boil, boiled 1.0 min
3.0 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 70.0 F
Source Water: 60.0 F
Elevation: 1 mi

00:03:00 Mash In - Liquor: 22.0 gal; Strike: 161.68 F; Target: 148 F
00:43:00 Saccrification - Rest: 40.0 min; Final: 148.0 F
01:28:00 fly sparge - Sparge #1: 11.75 gal sparge @ 168.0 F, 25.44 gal collected, 45 min; Total Runoff: 25.96 gal

Results generated by BeerTools Pro 1.5.1


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Old 06-30-2010, 03:18 AM   #2
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Fresh Tomahawk is a great bittering hop.
Being a fan of the CDA, I look forward to your results.


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Old 06-30-2010, 01:35 PM   #3
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Esentially a Dark IPA, right? You have plenty of bitterness, but it seems like you could really up the late boil addition. As it is I would just call it a American Rye Brown.
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Old 06-30-2010, 03:50 PM   #4
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I have the First Wort hopping because I find it contributes a nice hop character in addition to the bitterness it contributes. That with the 30 minute and 1 minute hops should give it a good hop character that still lets the rye's peppery character show in the flavor. I am certain there will be enough hop flavor for what I am after.

The hop schedule is very similar to Denny Conn's Rye IPA recipe and I believe it is why his recipe works as well as it does.

I think your assessment of this as an American Rye Brown is a good one and an example of the foggy lines between styles. One difference between the American Brown and Cascadian Dark is the the level of bitterness. This recipe (@80 IBUs) has twice the bitterness of an American Brown (20-40 IBUs).

My bigger concern in designing this recipe is getting the rye character to show with everything else that is going on in this brew.
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Old 06-30-2010, 05:36 PM   #5
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Roast barley doesn't work well for highly hopped beers. For color, de-bittered malt is the best idea. Also, the roast barley will tend to mask the rye.
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Old 06-30-2010, 05:39 PM   #6
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Quote:
Originally Posted by Brewpastor View Post
The hop schedule is very similar to Denny Conn's Rye IPA recipe and I believe it is why his recipe works as well as it does.
The big difference is that his recipe calls for dry hops.
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Old 06-30-2010, 05:47 PM   #7
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Quote:
Originally Posted by david_42 View Post
Roast barley doesn't work well for highly hopped beers.
I'd debate the Roasted Barley comment. I use RB in my CDA and think it goes really well. Not a lot mind you, and I put it in the mash for the last 15mins, but I like the contrast. To me that's what CDA's are all about. It's more than just a color.
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Old 06-30-2010, 06:42 PM   #8
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Quote:
Originally Posted by Oldsock View Post
The big difference is that his recipe calls for dry hops.
Yes, he uses an ounce of Columbus for dry hopping in his 5 gallon recipe. I've thought about dry hopping and have not yet settled on this one.

My normal IPA recipe is dry hopped with three different hops at 1.25 ounces per type. It is a hopping schedule I stole from Ben Miller and his IPA recipe from last year's GABF Pro-Am.
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Old 06-30-2010, 06:45 PM   #9
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Quote:
Originally Posted by Kilted Brewer View Post
I'd debate the Roasted Barley comment. I use RB in my CDA and think it goes really well. Not a lot mind you, and I put it in the mash for the last 15mins, but I like the contrast. To me that's what CDA's are all about. It's more than just a color.
I agree. I definitely have it in my RIS, which tend to be on the hoppy side, but as in all things, there is lots of room for personal preference.
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Old 06-30-2010, 10:19 PM   #10
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Roasted barely is fine with hops in my opinion. Worked fine in my american stout.

I would suggest adding a dry hop of some kind, but either way sounds delicious.

PS- I like that it has dark tasting malts and not just coloring!


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