Honey_Badger
New Member
Here is a great CDA I just kegged. Black IPA/CDA whatever you want to call it. Have all my brew notes along with it. Cheers.
Lewisville Brewing CDA (Cascadian Dark Ale)
Recipe specifics:
Style: American Stout
Batch size: 5.0 gal
Boil volume: 7.0 gal
OG: 1.061
FG: 1.015
Bitterness (IBU): 86.4
Color (SRM): 38.2
ABV: 6.0%
Grain/Sugars:
5.50 lb Weyermann Pale Ale Malt, 45.8%
3.50 lb Maris Otter Malt, 29.2%
1.00 lb Honey, 8.3%
0.75 lb Briess Midnight Wheat, 6.2%
0.50 lb CaraPils, 4.2%
0.50 lb Crystal 120L, 4.2%
0.25 lb Chocolate Malt (US), 2.1%
Hops:
0.75 oz Columbus (AA 17.4%, Whole) 60 min, 34.0 IBU
1.00 oz Galena (AA 13.2%, Whole) 60 min, 34.3 IBU
0.75 oz Cascade (AA 8.9%, Whole) 30 min, 13.3 IBU
0.75 oz Fuggles (AA 4.9%, Whole) 15 min, 4.7 IBU
Yeast/Misc:
London ESB Ale yeast, 1.0 unit(s), Yeast
Batch Notes:
9/22/13
Heated strike water to 169 degrees. Mashed in with 6 gallons of water. Started 90 minute conversion at 153 degrees.
Added 1 gal of 180 degree water at the 60 min mark of conversion to bring temp from 150 to 152. At 90 min temp was back at 150.
Added 1 lb Local Blackberry Honey to runnings.
Completed hop schedule. Final volume 5.25 gal. Original gravity was 1.057. Est. ABV with attenuation to 1.010 = 6.2%
Racked to secondary on 10/7/13
Kegged on 10/21/13
FG 1.010. Tastes great! Very malt forward but with the hop bite of an IPA.
-----
Lewisville Brewing CDA (Cascadian Dark Ale)
Recipe specifics:
Style: American Stout
Batch size: 5.0 gal
Boil volume: 7.0 gal
OG: 1.061
FG: 1.015
Bitterness (IBU): 86.4
Color (SRM): 38.2
ABV: 6.0%
Grain/Sugars:
5.50 lb Weyermann Pale Ale Malt, 45.8%
3.50 lb Maris Otter Malt, 29.2%
1.00 lb Honey, 8.3%
0.75 lb Briess Midnight Wheat, 6.2%
0.50 lb CaraPils, 4.2%
0.50 lb Crystal 120L, 4.2%
0.25 lb Chocolate Malt (US), 2.1%
Hops:
0.75 oz Columbus (AA 17.4%, Whole) 60 min, 34.0 IBU
1.00 oz Galena (AA 13.2%, Whole) 60 min, 34.3 IBU
0.75 oz Cascade (AA 8.9%, Whole) 30 min, 13.3 IBU
0.75 oz Fuggles (AA 4.9%, Whole) 15 min, 4.7 IBU
Yeast/Misc:
London ESB Ale yeast, 1.0 unit(s), Yeast
Batch Notes:
9/22/13
Heated strike water to 169 degrees. Mashed in with 6 gallons of water. Started 90 minute conversion at 153 degrees.
Added 1 gal of 180 degree water at the 60 min mark of conversion to bring temp from 150 to 152. At 90 min temp was back at 150.
Added 1 lb Local Blackberry Honey to runnings.
Completed hop schedule. Final volume 5.25 gal. Original gravity was 1.057. Est. ABV with attenuation to 1.010 = 6.2%
Racked to secondary on 10/7/13
Kegged on 10/21/13
FG 1.010. Tastes great! Very malt forward but with the hop bite of an IPA.
-----