Originally Posted by NYCBrewGuy
All the discussion of cascadian dark ale has piqued my curiosity, though. That might be next on-deck. Anyone have a killer recipe?
I make this style frequently with a recipe like this:
10 lbs Light LME
1 lb Crystal 60L steeped @ 151 F for 30 min
.5 lb Munich steeped @ 151 F for 30 min
.25 Flaked Oats steeped @ 151 F for 30 min
.25 Wheat Malt steeped @ 151 F for 30 min
1 lb De-Bittered Black Malt @ 135 for 10 min (Carafa Special or similar is best, but I've only been able to find BrewCraft brand de-bittered black malt).
.25 lb Roasted Barley @ 135 for 10 min
.25 lb Chocolate Malt @ 135 for 10 min
(lower heat for less time and using de-bittered malt such as Carafa Special or similar will reduce astringency)
You can also cold steep black patent, roasted barley, or "non-special" Carafa to get dark color and subtle roast without the astringency. (That's what Deschutes does for its CDA)
For hops I like to use:
1 oz Columbus @ 60 min
.25 oz Centennial @ 15 min
.25 oz Simcoe @ 15 min
.25 oz Citra @ 15 min
Irish Moss @ 10 min
.25 oz Centennial @ 3 min
.25 oz Simcoe @ 3 min
.25 oz Citra @ 3 min
2 oz Citra Dry Hops
Use an American Ale yeast such as 1056 or S-05
You can either go for an IPA that's basically no different from a normal IPA except black by using Sinamar or cold-steeping a de-bittered black malt.
Me, I like a bit of non-astringent roast to peek through the citrusy hops, so I use a little black patent and some chocolate in my steeping grains.