Based on: https:\/\/byo.com\/stories\/item\/2013-birth-of-a-new-style-cascadian-dark-ale\t\t\t\t<\/p>\n
5kg Pale malt
\n500g Carafa Special I
\n1kg Munich malt
\n230g Crystal malt
\n340g Wheat malt
\nChinook\t6g\t15%\tFWH\t6g\tSubst Crystal
\nAmarillo, 4g, 10%AA @ FWH
\nNorthern Brewer\t14g, 14%AA @ 60 mins
\nNelson Sauvin 17g, 11.5%AA @ 60 mins
\nAmarillo 11g, 10%AA @ 30 mins
\n5g Irish Moss @ 30 mins
\nCascade 14g, 5%AA @ 15 mins
\nCascade 14g, 5%AA @ 2 mins
\nCascade 26g, 5%AA @ 0 mins
\nAmarillo 30g, 10%AA @ 0 mins
\nDanstar US-05 yeast
\nMash at 67 degrees, 60 mins. Sparge at 77 degrees. 26L runoff. Mash actually hit 68 degrees. Boil as listed, but accidentally used our Amarillo addition at flameout instead of dry hopping. Will need to add some other hop for the dry hopping. No-chill process, so left outside overnight, yeast pitched in the morning.<\/p>\n
2014-09-23: Racked onto 20g sucrose to ensure oxygen elimination from the head space and dry hopped with:
\n7g Crystal, 3.3%AA
\n11g Willamette, 4.5%AA
\n8g East Kent Goldings, 5.5%AA
\n7g Cascade, 9.1%<\/p>\n
2014-09-28: Racked, bulk primed with 80g sucrose, bottled.<\/p>\n
Photos<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Based on: https:\/\/byo.com\/stories\/item\/2013-birth-of-a-new-style-cascadian-dark-ale 5kg Pale malt 500g Carafa Special I 1kg Munich malt 230g Crystal malt 340g Wheat malt Chinook 6g 15% FWH 6g Subst Crystal Amarillo, 4g, 10%AA @ FWH Northern Brewer 14g, 14%AA @ 60 mins Nelson Sauvin … Continue reading