Cascadian Dark Ale

[pas8280]

Got this from a BYO news letter, thought it looked interesting and i have spent half an hour or so trying to find a uk supplier of Warrior Hops and Carafa 11 malt not to mention Briess special roast malt what do you guys think ??


W-10 Pitch Black IPA clone
(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.014
IBU = 65 SRM = 30 ABV = 6.5%

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
1.5 lbs. (0.68 kg) caramel malt (10 °L)
12 oz. (0.34 kg) Weyermann dehusked Carafa® II malt (450 °L)
10 oz. (0.28 kg) Briess special roast malt (50 °L)
12.8 AAU Warrior hops (75 mins) (0.8 oz./23 g of 16% alpha acid)
1.4 AAU Cascade hops (2 mins) (0.25 oz /7.1 g of 5.8% alpha acid)
12 AAU Warrior hops (2 mins) (0.75 oz /21 g of 16 % alpha acid)
0.25 oz. (7.1 g) Warrior hops (dry hops)
0.50 oz. (14 g) Cascade hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming

[Invalid Stout]

AFAIK Warrior is just a clean high-alpha bittering hop so you should be able to get away with substituting an appropriate amount of Magnum.

[bosium]

Good luck with finding the Breiss specialty malts. I've wanted the Victory and Special Roast for a number of clone recipes but I don't think there's anyone in the UK who sells Breiss malts so you may have to import some yourself from the USA, or perhaps some of our yankee brothers could help out with substitutions?

+1 on what Invalid Stout says about subbing Magnum for Warrior.

[Barley Water]

I guess I am really lucky, I can pretty much get my hands on whatever kind of malt I want and the best part is that the LHBS is only about 10 mintes away. I can not think of a substitute for the Carafa II, the charm of that stuff is that you can make a black beer but without the heavy roast flavors. They do make a liquid version of that though but for the life of me I can not remember the name of the product. In regards to the formulation however, it looks pretty much straight out of the current issue of BYOB. After checking it out, if I were making that beer, I would lower the crystal malt by a lot but that is just my personal taste, there is nothing wrong at all with the recipe. In my experience, if I am looking to make a really bitter beer, I like to keep the sweetness down as a dryer beer tends to accentuate the hop. My favorite straight American IPA is Dogfish Head 60 if that tells you where I am coming from. Since this is supposed to be a new style, I figure you can do whatever you want as you are on the cutting edge so to speak. Let us know how this comes out, I may have to try something like this in the near future myself (although I will make my Dogfish Head clone again soon, I just love that stuff).

[bosium]

They do make a liquid version of that though but for the life of me I can not remember the name of the product.

It's called Sinamar extract, by Weyermann, but no idea where to get it from. BorisCharlton at www.themaltmiller.com has the Carafa Special range I think, otherwise Hop and Grape or HopShop have the I and III, but no II. Make sure you get Carafa Special, as this is the huskless, debittered malt.

[Rookie]

I haven't done it, but I read somewhere that cold steeping of chocolate or black malt is supposed to give a more mellow dark color. I brewed a porter last year using chocolte wheat malt that seemed to me to give a smoother dark color than regular chocolate.
On a related note I brewed a schwarz beer grain bill with a czech pilsner hop schedule and yeast that turned out good.

[Grot]

I haven't done it, but I read somewhere that cold steeping of chocolate or black malt is supposed to give a more mellow dark color. I brewed a porter last year using chocolte wheat malt that seemed to me to give a smoother dark color than regular chocolate.
On a related note I brewed a schwarz beer grain bill with a czech pilsner hop schedule and yeast that turned out good.

The brewer at my local brewpub said that adding the roasted grains just before sparging cuts back the astringency significantly.

[critch]

brupaks also stock de-husked caraffa, have used it in a porter i did last year