Hello,
I thought it would be fun to create my own take on a Cascadian Dark Ale. I've never attempted one and it seems fitting that I should, because I live the heart of Cascadia. I am raising the gravity a little bit and also going for some fruity tropical notes. I really like the Armored Fist from Boneyard Brewing, so I wont be disappointing if it is anything like that. I am also using London ESB Wyeast 1968 because I've read that Boneyard Brewery uses this in most of their ales.
Anyone have any thoughts on this recipe and how it may align or differ with the CDA style? Might it be to roasty or burnt for this style?
Thank you for the input.
First Addition
Name: Cascadian Timber
OG: 1.092
FG: 1.025
ABV: 9.0 %
IBU's: 78.2
Boil Size: 7.8 Gal (1.2 gal Boil off, 1 gal lost to trub/heat Ex)
Batch Size: 5.50 Gal
Color: 40.3 SRM
Boil Time: 60 Min
Grains & Adjuncts
16 lb 2 Row
12.8 oz Cara II Dehusked
8.8 oz Midnight Wheat
8 oz Carmel/Crystal Malt 40L
8 oz Chocolate Malt
4 oz Munich Malt
4 oz White Wheat Malt
.5 lb Dextrose
Hops
1.5 oz Columbus FWH
.5 oz Simcoe 30 Min
1 oz Amarillo 10 min
2 oz Cascade 5 Min
.5 Simcoe Whirlpool
1 oz Amarillo Dry Hop 14 Days
Yeasts
Amount Name Laboratory / ID
1.6L Starter London ESB Wyeast Labs 1968
Additions
Amount Name Time Stage
.5 oz Irish Moss 10 mins Boil
Mash Profile
Mash 60 min at 152° F
Fly Sparge Out
Updated 6/24/15
Name: Cascadian Timber
OG: 1.085
FG: 1.018
ABV: 9.0 %
IBU's: 146
Boil Size: 7.8 Gal (1.2 gal Boil off, 1 gal lost to trub/heat Ex)
Batch Size: 5.50 Gal
Color: 38.2 SRM
Boil Time: 60 Min
Grains & Adjuncts
14 lb 12.6 oz 2 Row
12.8 oz Cara II Dehusked
8.8 oz Midnight Wheat
8 oz Carmel/Crystal Malt 40L
8 oz Chocolate Malt
4 oz Munich Malt
4 oz White Wheat Malt
.5 lb Dextrose
Hops
2 oz Columbus FWH
1 oz Simcoe 30 Min
2 oz Amarillo 10 min
2 oz Cascade 5 Min
1 oz Simcoe Whirlpool
2 oz Amarillo Whirlpool
2 oz Cascade Whirlpool
1 oz Amarillo Dry Hop 14 Days
1 oz Cascade Dry Hop 14 Days
1 oz Columbus Dry Hop 14 Days
1 oz Simcoe Dry Hop 14 Days
Yeasts
Amount Name Laboratory / ID
1.6L Starter London ESB Wyeast Labs 1968
Additions
Amount Name Time Stage
.5 oz Irish Moss 10 mins Boil
Mash Profile
Mash 60 min at 150° F
Fly Sparge Out
I thought it would be fun to create my own take on a Cascadian Dark Ale. I've never attempted one and it seems fitting that I should, because I live the heart of Cascadia. I am raising the gravity a little bit and also going for some fruity tropical notes. I really like the Armored Fist from Boneyard Brewing, so I wont be disappointing if it is anything like that. I am also using London ESB Wyeast 1968 because I've read that Boneyard Brewery uses this in most of their ales.
Anyone have any thoughts on this recipe and how it may align or differ with the CDA style? Might it be to roasty or burnt for this style?
Thank you for the input.
First Addition
Name: Cascadian Timber
OG: 1.092
FG: 1.025
ABV: 9.0 %
IBU's: 78.2
Boil Size: 7.8 Gal (1.2 gal Boil off, 1 gal lost to trub/heat Ex)
Batch Size: 5.50 Gal
Color: 40.3 SRM
Boil Time: 60 Min
Grains & Adjuncts
16 lb 2 Row
12.8 oz Cara II Dehusked
8.8 oz Midnight Wheat
8 oz Carmel/Crystal Malt 40L
8 oz Chocolate Malt
4 oz Munich Malt
4 oz White Wheat Malt
.5 lb Dextrose
Hops
1.5 oz Columbus FWH
.5 oz Simcoe 30 Min
1 oz Amarillo 10 min
2 oz Cascade 5 Min
.5 Simcoe Whirlpool
1 oz Amarillo Dry Hop 14 Days
Yeasts
Amount Name Laboratory / ID
1.6L Starter London ESB Wyeast Labs 1968
Additions
Amount Name Time Stage
.5 oz Irish Moss 10 mins Boil
Mash Profile
Mash 60 min at 152° F
Fly Sparge Out
Updated 6/24/15
Name: Cascadian Timber
OG: 1.085
FG: 1.018
ABV: 9.0 %
IBU's: 146
Boil Size: 7.8 Gal (1.2 gal Boil off, 1 gal lost to trub/heat Ex)
Batch Size: 5.50 Gal
Color: 38.2 SRM
Boil Time: 60 Min
Grains & Adjuncts
14 lb 12.6 oz 2 Row
12.8 oz Cara II Dehusked
8.8 oz Midnight Wheat
8 oz Carmel/Crystal Malt 40L
8 oz Chocolate Malt
4 oz Munich Malt
4 oz White Wheat Malt
.5 lb Dextrose
Hops
2 oz Columbus FWH
1 oz Simcoe 30 Min
2 oz Amarillo 10 min
2 oz Cascade 5 Min
1 oz Simcoe Whirlpool
2 oz Amarillo Whirlpool
2 oz Cascade Whirlpool
1 oz Amarillo Dry Hop 14 Days
1 oz Cascade Dry Hop 14 Days
1 oz Columbus Dry Hop 14 Days
1 oz Simcoe Dry Hop 14 Days
Yeasts
Amount Name Laboratory / ID
1.6L Starter London ESB Wyeast Labs 1968
Additions
Amount Name Time Stage
.5 oz Irish Moss 10 mins Boil
Mash Profile
Mash 60 min at 150° F
Fly Sparge Out