I want to make a session CDA, something similar to the little bear recipe on brewing tv.
I however do no like their conversion from extract to all grain. So I have written something up. Was wondering what y’all thought of the recipe. I was planning to add the carafa III and chocolate malt at the last 15mins of the mash. I want to try to avoid the astringent roasted bitter flavor. What are your thoughts?
Cascadian Dark Ale
Batch Size (G): 5.5
Total Grain (lb): 9.000
Total Hops (oz): 1.63
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 30.4 (EBC): 59.9
Bitterness (IBU): 39.5 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75
6.250 lb American 2-Row (69.44%)
1.000 lb Munich I (11.11%)
0.500 lb Carafa III malt (5.56%)
0.500 lb Carapils (Dextrine) (5.56%)
0.375 lb Chocolate (4.17%)
0.375 lb Crystal 80 (4.17%)
0.63 oz Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Amarillo Pellet (8.6% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.1 oz/Gal)
Single step Infusion at 152°F for 60 Minutes.
Fermented at 65°F with Safale US-05