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Session cascadian dark ale

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?

Session CDA
Cascadian Dark Ale

Recipe Specs

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

Grain Bill

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%)

Hop Bill

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)

Misc Bill

Single step Infusion at 152°F for 60 Minutes.
Fermented at 65°F with Safale US-05

This of course is just my opinion and suiting my tastes, but I wouldn’t use any chocolate malt. I use Briess Midnight Wheat to darken my CDA up. It’s perfect for the style while lending no astringency or malt bitterness. Also… only 1.63oz of hops in a CDA??? I’d up the 60min addition to a full oz and I’d double or even triple the 2 late additions. And where’s the dry hop??? Hops, hops and more hops… MAN!!! :twisted:

I would also suggest a debittered black malt for color instead of the chocolate malt. +1 to upping your hop addition amounts too. I would definately add to the late additions. Consider dry hopping too.

looks tasty… might have to brew something similar soon…

I agree with upping the late addition. And I will be dry hopping. Just haven’t decided which hops I was going to use. Probably Columbus.

But I still want to stay in the 40-50 ibu mark with being less than 4.5%. Don’t think it would have the body to hold much more with out losing anything close a little balance.

So here are some adjustments. Removed the chocolate malt. Upped the carafa III. Don’t have midnight wheat or I would use. Upped the late additions. And added a dry hop.

Cascadian Dark Ale

Recipe Specs

Batch Size (G): 5.5
Total Grain (lb): 8.875
Total Hops (oz): 4.75
Original Gravity (OG): 1.044 (°P): 11.0
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.32 %
Colour (SRM): 30.4 (EBC): 59.9
Bitterness (IBU): 51.4 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 75

Grain Bill

6.250 lb American 2-Row (70.42%)
1.000 lb Munich I (11.27%)
0.750 lb Carafa III malt (8.45%)
0.500 lb Carapils (Dextrine) (5.63%)
0.375 lb Crystal 80 (4.23%)

Hop Bill

0.75 oz Columbus Pellet (14.2% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz Amarillo Pellet (8.6% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.2 oz/Gal)
2.00 oz Columbus Pellet (14.2% Alpha) @ 7 Days (Dry Hop) (0.4 oz/Gal)

Misc Bill

Single step Infusion at 152°F for 60 Minutes.
Fermented at 65°F with Safale US-05
)
1.00 oz Amarillo Pellet (8.6% Alpha) @ 0 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 152°F for 60 Minutes.
Fermented at 65°F with Safale US-05

I’d carry the Amarillo through the dry hopping as well, but the recipe looks a lot better to me. BREW IT! :cheers:

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